Tamarind Chai Cinnamon Rolls Yield – 15 ea Chef Aaron Davis (IG: @chefaedavis) / Pastry Lead @ Chateau Luxe

Ingredients for Tangzhong:
• 175 g. whole milk
• 35 g. bread flour

Ingredients for Final Dough:
• 4 ea. eggs
• 32 g. whole milk
• 3 g. honey
• 465 g. bread flour
• 8 g. instant yeast
• 13 g. salt
• 75 g. granulated sugar
• 262 g. unsalted butter, pliable

Ingredients for Tamarind Filling:
• 113 g. The Perfect Purée Tamarind Puree, thawed
• 113 g. pitted dates
• 160 g. brown sugar
• 5 g. salt
• 10 g. vanilla
• 3 g. ground cinnamon
• 3 g. ground cardamom
• 85 g. unsalted butter
• 85 g. The Perfect Purée Chai Cardamom Syrup

Ingredients for Cream Cheese Icing:
• 285 g. cream cheese, cold
• 72 g. unsalted butter
• 285 g. confectioner’s sugar
• 1 tsp. aromatic bitters
• 1 tsp. vanilla
• 1 tsp. salt

Method for Tangzhong & Final Dough:
1. To make the tangzhong: combine the whole milk and flour in a small pot. Bring to a simmer and cook until thick, whisking constantly. Cool completely.
2. Add the cooled tangzhong and all ingredients except the sugar and butter to the bowl of an electric mixer.
3. Bring together with a dough hook until combined. Autolyse for 20 minutes.
4. Add the sugar and mix on medium speed for 5 minutes.
5. On low speed, add the butter in 5-6 additions, mixing until completely homogenous in between each addition.
6. Allow to bulk ferment for 1 hr, folding at 30 mins.
7. Rest overnight in the fridge.

Method for Tamarind Filling:
1. Combine all ingredients in a pot and bring to a gentle boil.
2. Cook for 1-2 minutes.
3. Puree and cool completely.

Method for Cream Cheese Icing:
1. Paddle all ingredients in the bowl of an electric mixer until homogenous.
2. Whip on high until lightened in color.
3. Set aside until finishing.

Method for Assembly:
1. On a generously floured surface, roll the dough to a 30 x 16 in. rectangle.
2. Spread with the tamarind filling and roll tightly.
3. Cut into 2 in. pieces and place into lightly greased 2.75-3 in. silicone molds for individuals or a lightly greased baking pan of choice.
4. Proof until doubled in size.
5. Bake at 320 F convection for 15-17 mins.
6. Hot from the oven, immediately and liberally brush the rolls with the Perfect Purée Chai Cardamom Syrup.
7. Allow to cool slightly before icing.
8. Portion icing with a 1 oz. scoop.