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Cooking
Beetroot Cinnamon-Ginger Buns
· 20 servings
Beetroot purée
Cook diced beetroot until tender, then blend it into a smooth purée.
Yeast starter
Dissolve a teaspoon of sugar in slightly warm water, then stir in the dried yeast. Let it sit for about 3 minutes until it starts to foam.
Making the dough base
Add the beetroot purée, sugar, egg, buttermilk, butter, orange juice (one teaspoon) and orange zest. It's important that all the ingredients are at room temperature.
Mix it all together
Mix everything until well combined, then add the flour and salt. Mix thoroughly again, dust lightly with flour, cover with a tea towel in a large bowl and leave to rise (1.5–2 hours) — ideally somewhere warm, as this helps the dough rise better.
Spread the dough with the cinnamon filling
Divide the dough into 4-5 portions. Roll out each portion into a sheet about 3mm thick, brush with melted butter, sprinkle with a cinnamon-sugar-ginger mixture, and roll up into a log, like a roulade.
Cut into triangles
Slice diagonally so the pieces form a rough triangle shape. Don't cut all the way through the top or bottom tip, so the roll stays in one piece. See photo.
Press down in the middle
Arrange the triangles on a baking tray and use the blunt edge of a knife to press down in the centre of each one, so the rolled edges fan out more. Don't cut all the way through.
Bake
Brush with melted butter and bake in a preheated oven at 180°C for about 15 minutes.
Tip
You can keep the remaining portions of dough in the fridge to stop them rising further and bake them again, say, 2 days later. Alternatively, the dough can be frozen and baked at a later date.