Dried Persimmon Cinnamon Rolls
Quick answer
- Active time
- 57 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Dried persimmon and cinnamon are already a familiar pair in Korea through sujeonggwa, a cinnamon punch traditionally served with dried persimmon.
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Here chopped gotgam (dried persimmon) is rolled up with cinnamon sugar, and it runs along the spiral of every slice and pulls apart chewy and jammy. The rolls come out as soon as the edges turn golden; any longer and the fruit dries out again.
Ingredients
Instructions
- 1
Mix 280 g bread flour, instant yeast, 25 g sugar for the dough, and salt evenly first.
Add 140 ml warm milk and the egg, then knead just until no dry flour remains and the dough gathers into a rough mass.
- 2
Add 55 g softened unsalted butter in portions and knead for about 10 minutes.
When the dough sticks less to your hands and stretches with a smooth surface, place it aside for the first proof.
- 3
Cover the dough and proof it in a warm place for about 60 minutes, until doubled.
If a finger mark returns slowly, gently press out the gas without tearing the dough.
- 4
If the 90 g dried persimmon feels very moist, blot it before chopping it finely.
Mix it with 2 teaspoons ground cinnamon and 20 g sugar, breaking up clumps so the filling spreads evenly.
- 5
Roll the dough into a rectangle and spread the filling over it, leaving a small clean border.
Roll it tightly from one side, set the seam underneath, and cut it into 8 even pieces.
- 6
Arrange the pieces in the pan with space between them and proof for 30 more minutes.
Bake at 180C for 20-22 minutes, until the edges are golden, then cool 10 minutes and serve warm.
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