We're not sure which flavour and smell is stronger – coffee or cinnamon. But it doesn't really matter. This is the perfect autumn dessert. It's smooth and airy, and when you put it in the oven, your whole house will smell delicious. And it pairs well with a cup of tea!🫖
Shop ingredients
Nutrition (1 serving)
- 345 kcal
- 48 g carbohydrates
- 12 g fats
- 10 g protein
Per 12 portions
- 600 g plain flour
- 1 packet dry yeast
- 100 g golden cane icing sugar
- 1/2 tsp salt
- 1 egg
- 185 g milk
- 3 tsp instant coffee
- 200 g water
- 60 g of grass-fed ghee
- 50 g of grass-fed ghee
- 50 g date sugar
- 1 tsp cinnamon
- 140 g non-fat Greek yoghurt
- 250 g light curd cheese
- 1 pinch cinnamon
- 30 g date sugar
Instructions
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Start by making the dough.
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In a saucepan, cook 60g of flour with 200ml of water until you have a thick paste.
Dissolve 3 teaspoons of instant coffee in a bowl of warm milk.
In a big bowl, mix the remaining flour, cane icing sugar, salt, and dried yeast. Crack in an egg, the thick paste, milk with coffee and clarified butter at room temperature.
Knead the dough until it's compact.
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Dust the dough with a little bit of flour. Cover with a tea towel or cling film and leave to rise in a warm place for at least an hour.
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When the dough has risen, preheat the oven to 175 °C.
Transfer the dough to a floured surface. Knead it with your hands. If it's too sticky, add more flour.
Roll the dough out and top it with the filling (melted ghee, cinnamon and sugar). Cut it into 12 equally sized stripes and then roll them up.
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Transfer the rolls to a tray lined with baking paper and leave them to rise again for 20 minutes.
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Bake in the oven for 30 minutes, until golden brown.
Tip: Add more coffee to the filling or icing, depending on your preference.
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Leave them to cool down slightly and then top with the icing (curd cheese, yoghurt, cinnamon, and sugar) and enjoy!
