Mango Chutney Almond Milk Rolls マンゴーチャツネとアーモンドミルクロール

This is another example of my wife’s major morphing of a recipe into her own version. She saw the sweet roll recipe in Washington Post which used almond milk, marmalade filling, orange juice and  orange zest for glaze. Since we did not have Almond milk we ended up making it, although in retrospect, we are not sure why the recipe even calls for Almond milk. We had marmalade but did not have orange zest or orange juice. So my wife used Major grey’s mango chutney instead of marmalade and omitted the orange juice. Since she had some sweetened condensed milk left over from making milk bread she decided to use that in the filling too. This is quite different from the original recipe but when substitution of ingredients is needed, my wife is very inventive. The mango chutney worked very well. In any case, this roll is very tender and slightly sweet and perfect for breakfast.

Ingredients:
For the dough
3 1/2 cups flour, plus more as needed for rolling the dough
1/4 cup granulated sugar
1 tsp. Salt
2 1/4 yeast
2 1/2 cups almond milk (not sure why almond milk is required next time I’ll just use regular milk)
4 Tbs. Salted butter
1 egg

For the filling:
30-50 grams sweetened condensed milk
30 grams butter softened
2 tsp sugar
3 Tbs. Major Grey’s mango chutney

Directions:
Add the dry ingredients; flour through yeast to the bowl of a stand mixer fitted with a dough hook. Add the wet ingredients; almond milk through egg. Mix until smooth dough forms. Knead for 10 minutes. Turn out onto floured surface and shape into a loaf. Put in a bowl, coat the surface with vegetable oil. Cover and put in the dough proofer at 78 degrees until doubled in size. Punch down the dough. Cover and let rest for 10 minutes.

Meanwhile make the filling by mixing together the ingredients for the filling. Roll out the dough into a large rectangle (#1). Cover the rectangle with the filling then roll it up as tightly as possible without squeezing out the filling (#2). Cut the roll into 14 to 16 equal slices. Put the slices cut edge down in a greased pyrex cooking dish. (Note: it is rather hard to cut the slices; they tend to squish. Out of frustration I just made the last part of the dough into a loaf and cooked it on a small cookie sheet. (I did not take a picture of this.) The loaf turned out just fine and could be cut into slices after it was baked. I might do this in the future instead of trying to make the rolls. ) Bake in a 375 degree oven for 20 to 25 minutes until golden brown (#3, #4).

These muffins were quite good. The dough had a crunchy crust but a soft interior. The filling formed a light custard like texture which was slightly sweet but with a lovely hint of spice from the chutney. Several large pieces of mango from the chutney provide a moist surprise burst of flavor. These were perfect flavorful pastries to have for breakfast with coffee.