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
  1. 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°.
  2. 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.
  3. 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.
  4. 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.
  5. For filling: In a large bowl, stir together cream cheese, Parmesan, green onion, and Cajun seasoning until smooth. Fold in Boudin until just combined.
  6. Spray a 13x9-inch baking pan with cooking spray.
  7. 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
  1. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/boudin-rolls-spicy-cane-syrup/