Tandoori Glory Sweet Buns

Directions

1. Preparation It is recommended to weigh all of your ingredients before beginning the mixing or production process.
2. Warm the almond milk in a small saucepot to a luke-warm temperature. It is important that it is not too hot as it will kill the yeast.
3. In a large mixing bowl, combine the warm almond milk, olive oil and sugar. Whisk the mixture for about 30 seconds until the sugar is dissolved. Add the yeast into the mixture and allow it to sit uncovered at room temperature for 10 minutes.

4. After the yeast has rested, you should see it bubbling. Add The first 2 cups of flour labeled “for the initial rinsing” in the recipe prep comments section. Mix the flour in well using a rubber spatula ensuring to scrape the sides and allow all of the flour to be hydrated by the liquid. Once it is fully mixed, cover the bowl and allow it to rest for 1 hour.

5. While the dough is resting, make the Tandoori spice filling, process below.

6. Once the dough has rested for 1 hour it should be doubled in size. Add the second portion of flour and the baking powder to the risen dough and begin to fold it in and incorporate it well.
7. When all of the flour and baking powder has been absorbed, place the dough on a clean working surface and knead it lightly for about 1-2 minutes. Keep a small amount of flour close in case the dough becomes a little damp and begins to stick.
8. Your dough should be cohesive, well hydrated and light in texture. It should not be wet nor dry.
9. Once the dough is finished, begin to roll it out into a rectangle that is about 24 inches x 12 inches. The dough should also be about a 1/4 inch in thickness.

10. Once the dough is rolled out, begin spreading the Spiceology Tandoori Glory spice filling over the dough using a small offset spatula, ensuring that the top is covered to the bottom.

11. When all of the filling is added, it is time to portion the dough into strips.
12. Find the center of your dough. Cut the dough exactly in half using the pizza roll cutter. You should then have 2 equal portions.
13. You will repeat the process by cutting the 2 equal portions in half as well so that you then have 4 equal portions.
14. Repeat the Process one last time by cutting the 4 equal portions in half to finish with 8 equal sliced potions in total.

15. Add a light coating of olive oil to the 11-12 inch baking dish so that it is well lubricated

16. Begin rolling each equally sliced potion in a direction away from so that you create a pin-wheel like roll. Place the first roll directly in the center of the oiled pan and continue the process until all of the dough is rolled and well organized in the baking dish.

17. Once all of the dough is organized, lightly cover it with plastic wrap and allow it to proof in a warm place for approximately 45 minutes. while the dough is proofing preheat the oven to 350° F

18. While the dough is proofing, make the honey yogurt glaze, process below.

19. If you would like to egg wash the rolls you can but it’s not needed. Bake the rolls at 350° F for about 25-30 minutes.

20. Once the baked rolls come out of the oven, allow them to rest for 5 minutes. Once rested. Pour the desired quantity of glaze directly over the warm rolls, sprinkle with toasted Spiceology Everything Bagel Salt-Free Seasoning, and serve them directly.

Tandoori Glory Spice Filling

1. Place the light brown sugar, coconut oil (not in a liquid form), and Spiceology Tandoori Glory spice inside of a mixing bowl and begin working it with your hands (using gloves). The body temperature of your hands will make the coconut oil pliable and allow all of the ingredients to combine well together.

2. Add the finely chopped ginger and cilantro to the spice mix and incorporate them all well.
3. Reserve the mixture and refer to the main STEPS OF PREPARATION on when to use the ingredients in the recipe.

Honey Yogurt Glaze

1. Place the honey inside if a small saucepot and bring it up to a boil.

2. Once it is boiling, add the powder sugar in 3 stages ensuring to continuously whisk each stage into the honey before adding the next.
3. When the honey is fully incorporated turn off the heat and begin to add the yogurt into the mixture in 4 stages using the same technique that was used with powder sugar (incorporate each stage of yogurt before adding the next).
4. After the Yogurt is add, continue whisking the mixture until it is clear of any lumps of small specks.
5. Reserve the mixture and refer to the main STEPS OF PREPARATION on when to use the ingredients in the recipe.