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Рецепт Overnight Blueberry Cinnamon Rolls with Creme Anglaise
by Shannon Millisor

I had some extra egg yolks and nothing to

do with them. So sad, I know. So, I decided to make creme anglaise. Then of

course I had to decide what to put the creme anglaise on, another problem, I

know. What sounds better than blueberry cinnamon rolls? I don't know because

these are pretty awesome. Maybe overnight blueberry cinnamon rolls? Fresh

blueberries give these a burst of flavor with a hint of cinnamon and lemon. The

creme anglaise adds a light vanilla flavor to these that my husband likens to

melted vanilla ice cream. I feel like that's a good thing because vanilla ice

I really love cinnamon rolls you see and

I'm a big fan of making them in lots of flavors (not in the same dish though,

that might end up odd unless you really planned well with complimentary flavors

like maybe half blueberry ones and half strawberry ones and alternate them in

the dish, that would be so pretty! maybe a post for another day). I'm a

rambler...and a needless justifier...you are just seeing it in writing instead

of me talking endlessly :).

So, these blueberry cinnamon rolls are

pretty great because they have lots of flavor and you can make them ahead

(partially at least) which really saves time in the morning. You also make the

creme anglaise the night before because then it will be completely set up by

the time you need it to drizzle on the cinnamon rolls. I left it cold when I

drizzled it but you could definitely warm it up if you wanted to, or use a

powdered sugar glaze, or your favorite cream cheese glaze. So. many. options.

Well, here is the recipe so you can get baking. (Don't be alarmed by the

length of the recipe, it's not that bad) :)

Overnight Blueberry

Cinnamon Rolls with Creme Anglaise

Makes 12

Ingredients:

4 large

egg yolks, room temperature

1 large

Directions:

1. In

the bowl of a stand mixer, fitted with the whisk attachment, whisk the egg

yolks, whole egg, sugar, melted butter, and buttermilk until well combined.

2. Add in 2

cups of flour, yeast, and salt. Whisk until the mixture is moistened and

combined. Switch to dough hook attachment. Add 1 1/4 cups flour, and knead on

low speed for 5 minutes. Check the dough. You will want the dough to feel soft,

and moist but not sticky. If it is still sticky add more flour, one tablespoon

at a time. Knead on low speed another 5 minutes more or until the dough

clears the sides of the bowl. I had to add another 1/2 cup to get it to the

right consistency. This may differ depending on your house, humidity, etc, so

use the guideline above. The dough should be smooth and elastic when it is done

being kneaded.

3. Turn the

dough out onto a lightly floured surface, and knead by hand for an additional

30 seconds, and shape into a round ball. Lightly oil a large bowl,

transfer the dough into the ball and turn to coat in the oil. Cover and let

double in size, about 2 to 2 1/2 hours (mine raised in 45 minutes in a

slightly warm oven).

4. In a

small bowl, combine granulated sugar, powdered lemon zest or lemon zest, and

cinnamon until they are well incorporated. Set aside.

5. Butter a

9 by 13 inch glass baking dish, or 2-9 inch round baking pans. Lightly flour

your work surface, and turn out dough onto it. Shape the dough into a

rectangle. Roll into an 12 by 18-inch rectangle, with the long side facing you.

Brush the dough with the melted butter, leaving 1/2 inch border along the top

edge (farthest from you). Evenly sprinkle the lemon sugar filling all over the

dough, leaving 1/2-inch border along the top edge. Sprinkle the blueberries all

over the dough. Gently press the blueberries and filling into the dough.

6. Beginning

with the long edge closest to you, begin rolling the dough into a tight roll.

You will want to start on one side and continue to the opposite end until you

get the roll going. Pinch the seam firmly to seal the dough. Roll the cylinder

so that it is seam side down. If the cylinder is not even thickness, very

gently squeeze it to create an even thickness. Using a serrated knife, cut the

cylinder in half, then the two halves in half, then each 1/4 into thirds. This

should yield you 12 even sized rolls. Arrange the rolls in the baking dish, and

cover tightly with plastic wrap. Store in the refrigerator overnight or up to

16 hours.

7. Make the

creme anglaise so it can setup overnight. Combine ⅓ cup sugar and egg yolks in a large saucepan,

stirring with a whisk until blended well. Slowly add milk to the pan while

stirring constantly with a whisk. Cook the mixture and stir constantly over

medium heat until it coats the back of a spoon (8-10 minutes). Immediately pour

mixture into a bowl and stir in vanilla bean paste or vanilla extract. Cover

and chill. The mixture will thicken as it cools.

8. On baking

day, remove the rolls from the refrigerator and place into an oven that is off.

Fill a shallow baking pan 2/3 full with boiling water, and set on a rack below

the rolls. Close the oven door and let the rolls rise about 30 minutes, so that

they look puffy. Remove the rolls and the pan of water.

9. Preheat

the oven to 350 degrees F. Place the rolls on the middle rack and bake until

golden brown, about 30 minutes. My rolls baked for 40 minutes.

10. Let

rolls cool for 5-10 minutes then top with creme anglaise and serve.

Basic

cinnamon roll dough adapted from Portuguese Girl Cooks

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