Purple Potato Cinnamon Rolls
Honey, Hazelnut, and Cream Cheese Glaze
Pastry Chef John Maieli of Beaker & Gray | Miami
Adapted by StarChefs | April 2021
INGREDIENTS:
Dough:
500 grams purple potatoes, baked and riced
960 grams King Arthur Sir Galahad flour
454 grams whole milk
208 grams whole eggs
136 grams unsalted butter, softened to room temperature
136 grams sugar
8 grams salt
14 grams gold osmotolerant yeast
Filling:
454 grams unsalted butter
339 grams light brown sugar
113 grams honey
2 grams cinnamon
4 grams salt
¼ vanilla bean
Hazelnut Crumble:
103 grams hazelnuts, toasted and coarsely chopped
155 grams King Arthur Sir Galahad flour
113 grams unsalted butter
119 grams light brown sugar
1 gram kosher salt|
1 gram cinnamon
4 grams vanilla extract
Cream Cheese Glaze:
226 grams Smithfield pourable cream cheese
100 grams sugar
6 grams vanilla extract
METHOD:
For the Purple Potato Dough:
Bake the potatoes until soft enough to be pierced with a fork. Remove from the oven and cool for 5 minutes. Cut the potatoes in half to allow the remaining steam to escape. Rice the potatoes when cool and set aside. Combine all ingredients into the bowl of a stand mixer fitted with a dough hook. Mix on speed one for 4 minutes. Mix an additional 2 minutes on speed 2. Bulk ferment in a lightly greased container for 1 hour. Empty the dough onto a lightly greased parchment lined half sheet pan and wrap with plastic. Refrigerate overnight. Roll the dough to 1/2” thickness, spread the filling and roll. Cut the log into 2” sections and place them into a muffin pan. Cover with plastic and final proof at room temperature about an hour. Cover with cold hazelnut crumble and bake at 350F for 12-16 minutes or until baked.
For the Filling:
Place all ingredients in the bowl of a stand up mixer. Cream until combined. Best made right before rolling the dough to ensure filling is soft and spreadable.
For the Hazelnut Crumble:
Combine butter, sugars, salt into the bowl of a stand up mixer fitted with a paddle attachment. Cream. Add sifted flour and cinnamon and mix until barely incorporated and crumbly. Refrigerate until ready to bake.
For the Cream Cheese Glaze:
Stir all ingredients together in a bowl with a whisk.
