Mango Saffron Cinnamonless Rolls 15 rolls 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 Saffron Cardamom Custard:
• 227 g. whole milk
• 12 ea. green cardamom pods
• 2 pinches saffron threads
• 57 g. granulated sugar
• 4 g. salt
• 1 egg
• 1 egg yolk
• 14 g. cornstarch
• 7 g. butter

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

Ingredients for Mango Butter:
• 567 g. The Perfect Purée Mango Puree, thawed
• 99 g. sugar

Method for 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. Autolyze 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 Saffron Cardamom Custard:
1. Combine the milk, cardamom, saffron, sugar, and salt in a pot and bring to a gentle boil.
2. Combine the egg, egg yolk, and cornstarch in a small bowl; temper into the hot puree mixture.
3. Return the mixture to the pot and cook until thickened; while stirring constantly.
4. Add the butter; strain + cool completely before using.

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 Mango Butter:
1. Combine the puree and sugar in a small pot.
2. Bring to a boil; reduce to a simmer.
3. Cook until reduced by half.
4. Completely cool before using.

Assembly:
1. On a generously floured surface, roll the dough to a 30 x 16 in rectangle.
2. Spread with the saffron custard and roll tightly.
3. Cut into 2 in pieces and place into lightly greased 2.75 – 3 in silicone molds for individuals or lightly greased baking pan of choice.
4. Proof until doubled in size.
5. Bake at 320 F convection for 15-17 mins.
6. Allow to cool slightly before icing.
7. Portion icing with a 1 oz scoop.
8. Finish with the mango butter as desired.