Not sure what to do with that eggnog or almond nog? Other than making chai, latte, and hot chocolate, substitute this sumptuous and flavourful liquid for your favourite nut milk in your regular recipes, and you got yourself a Christmas treat.
My budding vegan baker at home pulled out the stops and made her first yeast bake. And what a learning curve it was ... and the rolls came out picture and palate perfect!! I, on the other hand, am not so lucky when it comes to yeast, and happily delegate those recipes to my son, who I call the 'yeast beast'. Seems we have another yeast baker at home. I so happy.
The combined aroma of the almond nog and bread baking that emanates from the kitchen ... especially when it's super chilly outside ... it's just so comforting. Totally drew everyone out of their rooms into the kitchen just to see what's in store for them. They're kind of spoiled, I know :)
My budding vegan baker at home pulled out the stops and made her first yeast bake. And what a learning curve it was ... and the rolls came out picture and palate perfect!! I, on the other hand, am not so lucky when it comes to yeast, and happily delegate those recipes to my son, who I call the 'yeast beast'. Seems we have another yeast baker at home. I so happy.
The combined aroma of the almond nog and bread baking that emanates from the kitchen ... especially when it's super chilly outside ... it's just so comforting. Totally drew everyone out of their rooms into the kitchen just to see what's in store for them. They're kind of spoiled, I know :)
This recipe makes 12 rolls, half of which we baked in a small pan, and the other half in individual crème brûlée ramekins. They look super cute, don't you think?
Dough:
120 ml (1/2 cup warm water)
7 g active dry yeast
1 tbsp brown sugar
300 g (2-1/2 cups) all purpose flour
1 tsp kosher salt
180 ml (3/4 cup) vegan eggnog
80 ml (1/3 cup) margarine
50 g (1/4 cup) granulated sugar
Cinnamon filling:
55 g (4 tbsp) butter, melted
50 g (1/4 cup) brown sugar
2 tsp cinnamon
Pinch of nutmeg
Drizzle:
2 tbsp vegan eggnog
60 g (1/2 cup) powdered sugar
Directions:
1 Line a baking sheet with parchment paper and set aside.
2 In a small saucepan, heat eggnog, margarine and sugar until melted. Remove from heat and let cool.
3 In a small bowl, stir together water, yeast and brown sugar. Set this aside for about 10 minutes until foamy.
4 In a large bowl, sift together the flour and salt.
5 Add the eggnog mixture and the yeast to the dry ingredients, stir with a wooden spoon until a dough forms. Add a bit of flour if it is still too sticky.
6 Transfer the dough to the prepared parchment lined sheet and knead for 1 minute, shaping it into a ball. Oiling your hands slightly may help.
7 Grease a bowl with a bit of oil, place the dough, cover with plastic wrap and put it in a warm place until it doubles in size. This may take about 1 hour.
8 In the meantime, prepare the cinnamon filling by combining all the ingredients in a small bowl.
9 Butter a 22 x 33 cm (9 x 13 inch) baking pan.
10 When dough has risen, roll out on a floured surface to a rectangle 40 cm (16 inches) wide and about 25 inches (10 inches) high.
11 Spread the cinnamon filling all over the dough, leaving about 2 cm (less than an inch) uncovered on top.
12 Roll up the dough from the longer side, so it ends (or seals) on the un-sprinkled side.
13 Cut the dough into 12 rolls, and place them onto the prepared baking pan.
14 Let rise in a warm place for about 2 hours (or overnight, wrapped in plastic, in the fridge).
15 Preheat the oven to 175C or 350F.
16 Bake the cinnamon rolls for 15 to 18 minutes until light golden brown on the edges.
17 Remove from the oven and let cool in the pan.
18 When just warm to touch, stir together the nog and powdered sugar, and drizzle over these beauties.
Dough:
120 ml (1/2 cup warm water)
7 g active dry yeast
1 tbsp brown sugar
300 g (2-1/2 cups) all purpose flour
1 tsp kosher salt
180 ml (3/4 cup) vegan eggnog
80 ml (1/3 cup) margarine
50 g (1/4 cup) granulated sugar
Cinnamon filling:
55 g (4 tbsp) butter, melted
50 g (1/4 cup) brown sugar
2 tsp cinnamon
Pinch of nutmeg
Drizzle:
2 tbsp vegan eggnog
60 g (1/2 cup) powdered sugar
Directions:
1 Line a baking sheet with parchment paper and set aside.
2 In a small saucepan, heat eggnog, margarine and sugar until melted. Remove from heat and let cool.
3 In a small bowl, stir together water, yeast and brown sugar. Set this aside for about 10 minutes until foamy.
4 In a large bowl, sift together the flour and salt.
5 Add the eggnog mixture and the yeast to the dry ingredients, stir with a wooden spoon until a dough forms. Add a bit of flour if it is still too sticky.
6 Transfer the dough to the prepared parchment lined sheet and knead for 1 minute, shaping it into a ball. Oiling your hands slightly may help.
7 Grease a bowl with a bit of oil, place the dough, cover with plastic wrap and put it in a warm place until it doubles in size. This may take about 1 hour.
8 In the meantime, prepare the cinnamon filling by combining all the ingredients in a small bowl.
9 Butter a 22 x 33 cm (9 x 13 inch) baking pan.
10 When dough has risen, roll out on a floured surface to a rectangle 40 cm (16 inches) wide and about 25 inches (10 inches) high.
11 Spread the cinnamon filling all over the dough, leaving about 2 cm (less than an inch) uncovered on top.
12 Roll up the dough from the longer side, so it ends (or seals) on the un-sprinkled side.
13 Cut the dough into 12 rolls, and place them onto the prepared baking pan.
14 Let rise in a warm place for about 2 hours (or overnight, wrapped in plastic, in the fridge).
15 Preheat the oven to 175C or 350F.
16 Bake the cinnamon rolls for 15 to 18 minutes until light golden brown on the edges.
17 Remove from the oven and let cool in the pan.
18 When just warm to touch, stir together the nog and powdered sugar, and drizzle over these beauties.
