Film: Vidya Seasonal Kitchen | Winter

Posted by Claire Ragozzino

I can hardly believe a full year has gone by already and the Vidya Seasonal Kitchen project is coming to a conclusion with this winter installment. I created this video series as a way to explore the deeper connection between the food we eat and the way we align with the seasons.  What it revealed to me was that each season has its own energy, from the softness of spring to the sweet romance of summer, to the celebration of fall and the turning inward of winter.  As the snow fell outside, I cozied up in my kitchen with a big mug of cider in hand and made what I consider to be the ultimate cold weather comfort food – cinnamon rolls.  I’d never actually proofed yeast before or took the time to wait for something to rise. This part of baking is a whole new world to me! And a magical one at that. The patient waiting seems to be most fitting for that slow inward winter energy.

Eight {delicious} rounds of testing later, these earl grey, orange & persimmon cinnamon buns emerged in perfection. As we move out persimmon season, the filling can be modified to fit what’s available, but the dough is fool proof and delicious with anything your heart desires to fill it inside. I recommend pecans and extra dark chocolate as listed in the recipe below.  I hope you enjoy this recipe and can snuggle in for a lovely winter of cozy hibernation, reflection and deep rest.

HAPPY HOLIDAYS FRIENDS!

EARL GREY, ORANGE & CHOCOLATE CINNAMON BUNS

Yeast
½ cup almond milk
½ cup earl grey tea
1 packet yeast
1 tsp coconut sugar

Boil hot water, steep 2 bags earl gray tea in ½ cup water. After 15 minutes remove the tea bags. In a medium saucepan, heat the earl gray and almond milk together on a low heat. Remove and pour into a small bowl. Test temperature before adding yeast, you want it around 90-100 degrees F. Stir in the yeast and a sugar, then allow to activate for 15-20 minutes. The yeast is active when it starts to create bubbles on the surface of the bowl.

Dough
3 cups spelt flour
½ cup coconut sugar
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tbsp cinnamon
½ orange, juiced & zested
¼ cup cold ghee, cubed (or coconut oil)

In a mixing bowl, combine the spelt flour, coconut sugar, baking powder, baking soda, salt and cinnamon. Mix lightly. Next, add the yeast mixture, orange juice, zest and cubed ghee, slowly mixing until well incorporated and the mixture begins to form in a slightly wet and sticky ball of dough. On a dry surface, sprinkle spelt flour and knead the ball of dough 130 times (about 3-5 minutes). Place back in the mixing bowl, cover with a damp cloth and allow dough to rise for 1-2 hours. Once ready, roll the dough out. Brush a little melted ghee or coconut oil on top and sprinkle a layer of cinnamon on top, then spoon the filling mixture evenly across the dough followed by a sprinkling of the crushed chocolate chunks. Gently roll the dough into a log. Use a sharp knife to score the cinnamon rolls, then gently cut and place into a greased baking pan. Bake at 375 for 20-25 minutes. The cinnamon buns should be slightly hardened on the outside while still soft and gooey on the inside. Remove from oven and serve hot with {many!} heaping helpings of frosting.

Filling
½ orange, juiced & zested
1 tbsp cinnamon
2 tbsp ghee (or coconut oil)
4 tbsp maple syrup
½ cup pecans, chopped
1 bar extra dark chocolate, crushed
Optional: 1 fuyu persimmon, diced (when in season)

In a small saucepan, combine all ingredients and heat on medium low. Stir frequently to avoid clumping. The mixture will become thick and sticky. Remove from heat and spread evenly on the rolled out dough. On top sprinkle the crushed chocolate bar evenly across the dough.

Orange Vanilla Frosting
1 ½ cup raw cashews, soaked overnight
½ cup maple syrup
¼ cup melted coconut oil
2 oranges, juiced & zested
1 tbsp lemon juice
½ tsp vanilla bean
pinch of Himalayan pink salt

Combine all ingredients in a high-speed blender, puree until creamy. Transfer to a bowl and store in your fridge to thicken before spreading on the cinnamon rolls.

Makes 8 cinnamon rolls