Honey Moon Rolls Recipes

CALIFORNIA SUSHI ROLL RECIPE

Steps:

• Wrap the sumaki with plastic wrap. This will prevent rice from sticking on to the surface of the sumaki. Place the half sheet of nori horizontally. Lightly wet your hands, and cover the nori with layer of rice. TIP: It is better to make a narrow rice ball the length of the nori first, and place the rice ball on the bottom edge and spread the rice by pushing the rice towards the upper portion of the nori.
• Sprinkle sesame seeds as desired. After the rice is evenly spread out, flip the nori, so that the rice side is facing the sumaki, and the nori side is facing up. Place your ingredients in the bottom portion of the nori (not too close to the bottom edge). TIP: Mix crab meat with mayo to make a dressing. For imitation crab, dice up the imitation crab into smaller pieces first before making a dressing.
• Using the sumaki, fold the bottom portion inwards so that it covers the ingredients. It is ideal to have about an inch or inch and half of nori left over (you do not want to over stuff the roll).
• Apply pressure on the sumaki so that the roll is tight, and continue to wrap the remaining portion. The inside ingredients should be wrapped about 1.5 times, rather than just once.
• When cutting the roll, place the roll out of the sumaki onto a cutting board. Moisten the knife with a wet towel, and cut it into halves first. Then, line up the two halves and cut it into 3 evenly spaced pieces so that you will get a total of 6 pieces from a single roll. TIP: When cutting a sushi roll, do not attempt to "chop" it by pressing hard. Rather begin with the front edge of the knife, and while pressing down, pull the knife backwards towards you, so that you are "slicing" it. It will prevent the roll of being squashed and give you a cleaner cut.

HONEY-MOON ROLLS

Steps:

• In a small bowl, beat cream cheese and 2 tablespoons honey until smooth; stir in almonds. Unroll crescent dough; separate into triangles., Place 1 tablespoon of cream cheese mixture in the center of each triangle. Roll up and place point side down 2 in. apart on an ungreased baking sheet; curve ends to form a crescent. Sprinkle tops with cinnamon., Bake at 375° for 12-14 minutes or until golden brown. Drizzle with remaining honey. Serve warm. Refrigerate leftovers.

EPIC SINGLE CINNAMON ROLL

Steps:

• Whisk lukewarm melted butter, room temperature egg, lukewarm milk, and vanilla bean paste together in a large liquid measuring cup. Set aside.
• Whisk dry ingredients together in a medium mixing bowl. Pour the liquid mixture into the dry mixture and stir with a spatula until a shaggy dough forms. The liquid will be absorbed but the dough will still be quite dry and floury.
• Turn the dough out onto a clean countertop and knead by hand for 3-5 minutes until the dough is combined. There shouldn't be any visible dry bits of flour and it will feel slightly sticky to the touch. Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot (72°-75°F) for about an hour. The dough will not double in size, but will grow slightly and smooth out in texture. If your kitchen runs cool, you may choose to let it rise for another 30-60 minutes.
• While the dough rises, mix all the ingredients for the cinnamon sugar filling in a bowl until smooth. Cover and set aside room temperature.
• Turn your dough out onto a lightly floured countertop and roll into a large rectangle about ⅛" thick. Use a bench scraper to square off the dough as you roll to keep a rectangular shape. It doesn't have to be perfect. Dust the counter lightly with flour as needed to keep the dough from sticking.
• Arrange the dough rectangle so one of the long edges is facing you. Brush off any excess flour, then spread about ⅔ of the cinnamon sugar filling onto the surface of the dough. Leave about an inch along the top edge clear of filling.
• Roll the dough into a log starting with one of the bottom corners closest to you. For a tighter roll with more layers, gently lift and stretch the dough slightly toward your body before each forward roll.
• Gently flatten the log against the counter using your hands or a rolling pin. Be gentle but firm - you don't want to tear the layers of dough and filling inside it. You just want to flatten it into a wide strip.
• Flip the dough over so the seam side is facing up. Spread the remaining cinnamon sugar filling along the top of the dough.
• Starting from one end of the dough, roll the the strip up into a coil and tuck the open end underneath it. Place inside a well-greased 5" oven-safe baking dish. Cover and set aside to rise for 1 hour in a warm spot (or 8-12 hours in the fridge) until just slightly puffy.
• During the last 30 minutes of rising time, preheat the oven to 350°F.
• Bake 35-40 minutes, until the internal temp at the center registers 190°F on an instant read thermometer. The top will be deeply browned and feel hard to the touch. If the top seems to be browning too quickly, after 15 minutes, tent the cinnamon roll with aluminum foil.
• Remove from oven. Let cool for 10-15 minutes, then spread generously with frosting.
• Cream softened butter and cream cheese in a large mixing bowl using a hand mixer on low-medium speed. Be patient, with such small quantities this can take a few minutes. You want the two to be fully combined, so you aren't seeing individual streaks of yellow butter and white cream cheese.
• Add the powdered sugar in two batches, mixing on low-medium speed after each addition for at least 2 minutes. The mixture will be quite crumbly looking.
• Add the vanilla bean paste and mix on medium speed until a very thick paste forms. Be patient here - it will happen, but it can take a few minutes.
• Add the heavy cream and mix well until you have a smooth, thick consistency. Start with 1 teaspoon. Scrape down the bowl and mix again. If needed, you can add additional heavy cream ½ teaspoon at a time, beating well and scraping down the bowl after each addition.
• Spread frosting on the cinnamon bun while it's still warm. The heat will help loosen up the frosting so it spreads evenly.
• Serve warm!

HONEYED PISTACHIO MOONCAKES

Steps:

• Make the dough: In a large mixing bowl, combine the flour, oil, syrup and lye water. Using a flexible spatula, mix to form a shaggy dough, then knead with your hands to form a smooth, cohesive dough. Form the dough into a thick disk, wrap in plastic and let rest at room temperature for 45 minutes.
• Heat oven to 350 degrees and line a large rimmed baking sheet with parchment paper.
• Make the filling: In a food processor, pulse the pistachios until coarsely ground. Add the honey, coconut oil, cornstarch and salt, and pulse a few more times until the filling is a little crumbly but sticks together when pressed. Avoid overprocessing: You don't want to end up with pistachio butter. Divide the filling into 12 equal portions (each about 1 rounded tablespoon) and roll each piece into a ball.
• Divide the disk of dough into 12 equal pieces. Roll each piece into a smooth ball. Working with one ball at a time and keeping the rest covered with plastic wrap, flatten a dough ball with your palm. Using a lightly floured rolling pin, roll into a 4-inch round (about 3/16-inch/ 1/2-centimeter thick), lightly dusting with flour if sticking. Gently lift the dough with a bench scraper or spatula, and center a ball of filling on the round. Bring the edges of the dough up around the filling. If the dough doesn't initially cover all filling, just pinch it together until it completely encases the filling. If there is excess, pinch it off. Pinch together any cracks that form and roll each round into a smooth ball.
• As you form the balls, arrange them on the prepared baking sheet, spacing at least 2 inches apart. Lightly dust a 1.7-ounce/50-gram mooncake mold with flour. Place a ball in the mold and press the plunger down to apply pressure, but take care not to press too hard. Gently release from the mold and return to the baking sheet. Repeat with remaining dough and filling to form all 12 mooncakes. If you don't have a mooncake mold, skip this step and bake the mooncakes as balls.
• Bake until the edges are light golden brown, 9 to 11 minutes. Remove the sheet from the oven and allow the cakes to cool on the sheet for 10 minutes. In a small bowl, mix together the egg and 2 tablespoons water. With a pastry brush, lightly coat the mooncakes with egg wash. Return to the oven and bake until darker golden brown, about 10 minutes. Transfer the baking sheet to a wire rack and allow the mooncakes to cool completely on the sheet. Before serving, store mooncakes in an airtight container or a resealable bag at room temperature for 1 to 2 days. This step is optional, but the extra time allows the crust to soften and become a little chewier. Mooncakes can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days.