Bring a little savory to a sweet favorite when you whip up a batch of Boudin Rolls with Spicy Cane Syrup.
Boudin Rolls with Spicy Cane Syrup
Makes 12
Ingredients
Dough:
- ¾ cup whole milk
- ½ cup water
- 1⁄3 cup unsalted butter, cubed
- 4 to 4¼ cups all-purpose flour, divided, plus more for dusting
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 (0.25-ounce) package active dry yeast
- 1 large egg, room temperature
Filling:
- 1 (8-ounce) package cream cheese
- 1 cup freshly grated Parmesan cheese
- ½ cup sliced green onion
- 2 teaspoons Cajun seasoning
- 3 cups Boudin
- 2 tablespoons unsalted butter, melted
- Spicy Cane Syrup (recipe follows), to serve
Spicy Cane Syrup
- ½ cup cane syrup
- 1 tablespoon crushed red pepper
- 2 teaspoons Cajun seasoning
- 1 tablespoon cane vinegar
Instructions
- For dough: In a medium saucepan, heat milk and ½ cup water over medium heat to scalding. (An instant-read thermometer should register 18 0°.) Remove from heat, and add butter; let stand, stirring occasionally, until butter is melted and an instant-read thermometer registers 120° to 130°.
- In the bowl of a stand mixer, whisk together 2 cups flour, sugar, salt, and yeast by hand. Add warm milk mixture; using the paddle attachment, beat at low speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, about 20 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup flour, 1 tablespoon at a time, if dough is too sticky. Beat until a smooth, elastic dough forms, 3 to 5 minutes. Turn out dough onto a clean surface, and shape into a smooth round.
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft -free place (75°) until doubled in size, about 1 hour.
- For filling: In a large bowl, stir together cream cheese, Parmesan, green onion, and Cajun seasoning until smooth. Fold in Boudin until just combined.
- Spray a 13x9-inch baking pan with cooking spray.
- Lightly punch down dough. Cover and let stand for 10 minutes. Turn out dough onto a very lightly floured surface, and roll into an 18x12-inch rectangle. Using a small off set spatula, spread boudin mixture onto dough, leaving a ½-inch border on one long side. Starting with long side opposite border, roll up dough into a log, pinching seam to seal. Gently shape log to 18 inches long and even thickness, if necessary. Using a serrated knife dipped in flour or unscented dental floss, cut log into 12 slices (about 1½ inches thick each). Place slices, cut side down, in prepared pan. Cover with plastic wrap, and let rise in a warm, draft-free place (75°) until dough fills pan, about 30 minutes.
Spicy Cane Syrup
- In a small saucepan, combine cane syrup, red pepper, and Cajun seasoning. Heat over medium-low heat until gently simmering; remove from heat. Let stand for 15 minutes. Stir in vinegar. Let cool completely.
Could you please include the baking and serving directions???
Yes I also need the baking instructions
When baking, the rolls should be treated like baking cinnamon rolls 15-20 min @350 degrees F. (adjusted for altitude) That said, a high end oven only needs 10-13 min while an older oven may need up to 25 minutes to bake at the same Temp.
The problem is not every oven are created equally and to give precise times and temps can be misleading. In the end I would keep mental or actual handwritten notes of Temps and Times for each batch and find the best that fits your surroundings.
While cooking is an art, so is science and the ability to find the right combinations.