Huachibolas (Mexican Jam & Cream Cheese Rolls)

Yield: 9 rolls

Ingredients

Dough:

• 3 ½ cups (420g) all-purpose flour, divided
• ½ cup (114g) water, lukewarm (110–115°F)
• 2 ¼ tsp active dry yeast (1 packet)
• ⅓ cup (75g) unsalted butter, softened
• ⅓ cup (66g) granulated sugar
• ¾ tsp salt
• 3 large eggs

Filling:

• 8 ounces (226g) full fat cream cheese, softened
• ½ cup (112g) Chef Gerrie’s Caribbean Roasted Yellow Pepper Slather

Topping:

• 1 Tbsp granulated sugar
• ½ tsp ground cinnamon
• 1 large egg, beaten

Directions

1. In a small bowl, mix together ¼ cup (30g) flour, lukewarm water, and yeast. Mix well and leave undisturbed for about 20 minutes until the mixture gets foamy.
2. In the bowl of a stand mixer fitted with paddle attachment, beat butter, sugar, and salt on medium until light and fluffy.
3. Add 1 cup (120g) flour, mixing until thoroughly combined.
4. Add eggs and mix on high for 3 minutes. Then add foamy yeast mixture and mix well.
5. Add remaining 2 ¼ cups (270g) flour. Once flour is mostly incorporated, scrape down sides of bowl and switch from paddle to dough hook. Knead until dough is smooth.
6. Form dough into a ball and place into a large, well-oiled bowl. Roll dough around in bowl to coat all sides with oil. Cover bowl tightly with beeswax wrap or cling film. Place bowl in a warm, dry spot and leave undisturbed for 2 hours or until dough has doubled in bulk.
7. While dough is proofing, let’s make the filling! In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese and Caribbean Slather until thoroughly mixed.
8. Once dough has doubled in bulk, punch it down to release excess gas build-up. Turn out onto a well-floured surface. Roll dough out to into a 12-inch square. Using a pizza wheel or sharp knife, cut dough into nine 4-inch squares.
9. Spoon about 2 tablespoons of filling into centre of each dough square. Bring corners of dough up over the filling, pinching along edges to seal filling tightly inside.
10. If necessary, massage or shape your rolls to make ‘em a little rounder.
11. Grease a baking sheet. Evenly space rolls—seam sides down—on baking sheet.
12. Loosely cover baking sheet with cling film, and place in a warm, dry spot and leave undisturbed until rolls nearly double in size, roughly 30 minutes.
13. Heat oven to 375°F.
14. In a small bowl, mix sugar and cinnamon.
15. After the second proof, lightly brush rolls with beaten egg. Sprinkle with cinnamon-sugar.
16. Bake for 15–20 minutes or until golden brown.
    NOTE: These rolls are particularly delicious when they’re warm. If you don’t devour them all straight out of the oven, reheat rolls in a 350°F oven for 5 minutes. Om nom nom.

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Adapted from: Better Homes & Gardens