Wild Flower 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 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 Chamomile Custard:
• 250 g. whole milk
• 12 g. loose leaf chamomile
• 57 g. granulated sugar
• 5 g. vanilla
• 4 g. salt
• 1 egg
• 1 egg yolk
• 14 g. cornstarch
• 7 g. butter

Ingredients for Lavender Cream Cheese Icing:
• 285 g. cream cheese, cold
• 72 g. unsalted butter
• 285 g. confectioner’s sugar
• ½ tsp. ground lavender buds
• 1 tsp. vanilla bean paste
• 1 tsp. salt

Ingredients for Mixed Berry Jam:
• 152 g. The Perfect Purée Blueberry Puree, thawed
• 152 g. The Perfect Purée Strawberry Puree, thawed
• 152 g. The Perfect Purée Blackberry Puree, thawed
• 275 g. granulated sugar
• Taste Craft Freeze-Dried Strawberries or Raspberries
• white chocolate crispy pearls

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 homogeneous in between each addition.
6. Allow to bulk ferment for 1 hr, folding at 30 mins.
7. Rest overnight in the fridge.

Method for Chamomile:
1. Combine the puree, chamomile, sugar, vanilla, 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 Lavender Cream Cheese Icing:
1. Paddle all ingredients in the bowl of an electric mixer until homogeneous.
2. Whip on high until lightened in color.
3. Set aside until finishing.

Method for Berry Jam:
1. Combine the puree and sugar in a pot.
2. Bring to a boil; reduce to a simmer.
3. Cook to 219-221 F; cool before using.

Assembly:
1. On a generously floured surface, roll the dough to a 30 x 16 in rectangle.
2. Spread with the chamomile 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 jam as desired.
9. Top with the freeze-dried strawberries or raspberries and crispy pearls.