January of last year, I packed my trusted pistachio coloured KitchenAid mixer into a suitcase lined with sweaters that were probably not going to be put to much use anymore. There was no way I was leaving that workhorse behind. I was taking the leap of love, moving 3000 miles away from my family and friends in Vancouver to Bermuda where my boyfriend Dan lived. Probably not the worst of places to move to considering it’s sunny 99% of the time, but there are drawbacks of living on a tropical island…well…you live on a tiny tropical island! While I welcomed with open arms freshly caught Wahoo, beautiful humid sunny weather, and breathtaking turquoise waters…I couldn’t deny that I would miss Vancouver’s rich culinary diversity. However, trading in hunter boots for year-round flip-flops was too good of a deal to pass up.
Now here I am, assimilated a year and a half later with great new friends, a healthy tan, and a penchant for baking artisan breads. Much of my free time is now occupied with attempting to master my way through Peter Reinhart ’s books and because of that, I have unassumingly upgraded Dan’s office status by sending him off to work with trays of test run recipes.
Which brings me to this blog…the first post to have been written months ago. But I dragged my feet and made up excuse after excuse. Starting something new can be so daunting, the fear of complete utter failure can haunt anyone’s mind. But just like taking the leap of love 17 months ago, I’m diving head first into the world of food blogging. And sometimes a little liquid courage can help.
One of Bermuda’s more known exports is Goslings Black Rum, a rich dark liquor with notes of butterscotch, vanilla and caramel. Mostly used to mix its famous Dark N’ Stormy cocktails, I decided to add a little bit into the glaze of these rolls. The ginger is a subtle touch in the brioche dough and the Goslings gives it the extra little spice.
So without further ado, here is my very first recipe post. Bottoms up!
Makes 12 small or 8 Large rolls
For the Dough:
3/4 cup of milk (185 g)
2 1/4 teaspoons of active dry yeast (or one package)
1/4 cup of softened butter (57 grams)
1/3 cup of sugar (67 grams)
1/2 tsp of salt
1 teaspoon ground Ginger
2 teaspoon peeled Grated fresh ginger
4 cups of flour (plus more for dusting) (512 grams)
2 large eggs
3/4 cup light brown sugar
1 tablespoon cinnamon
2 tablespoon all purpose flour
pinch of sea salt
1 teaspoon ground ginger
6 tablespoons softened butter (85 grams)
1 1/2 cups powdered sugar
3 table spoons dark rum
3 table spoons butter melted
a pinch of sea salt
Heat milk and grated ginger in a microwave safe measuring cup for about 45 seconds. Stir in butter until melted. Cool to lukewarm or until below 115 degrees.
In a large bowl or stand mixer, whisk together half of the flour, yeast, ginger , sugar and salt. Add the eggs and milk mixture and beat well. or medium-low speed with the hook attachment. Add the other half of the flour gradually 1/2 cup at a time and continue to mix until the dough has pulled together. Turn the dough out to a lightly floured surface and knead adding more flour as needed for 8 minutes until slightly tacky to the touch or 5 minutes in the mixer.
Cover the dough to let the gluten relax for 10 minutes. While the dough rests, mix the filling ingredients until it forms a paste.
Lightly flour a surface and roll out the dough into a 10×14 inch rectangle. Spread the filling evenly over the dough making sure to reach all sides. Tightly roll the dough from the long side and pinch the seam to seal. Using a sharp knife or unflavoured dental floss, cut the roll into 9 pieces for a 9” pan or pie plate, or 12 rolls for a 9 x 12” pan. Cover rolls with plastic wrap and refrigerate overnight.
The next day, remove the rolls from the fridge and let the dough rest on the counter to take the chill off for about an hour. When ready, preheat the oven to 350 degrees.
Bake for 20-23 minutes until golden brown.
Whisk together glaze ingredients, adding more melted butter (or rum!) to thin. When rolls have cooled to warm, pour glaze over and serve.