The pinwheel shape of bakarwadi inspired me to make a yeast bread version. However, my love of tamarind quickly won over. Hopefully I’ll make bakarwadi buns some day.
kitchen notes - tamarind sticky buns (10pc)
- dough -
1/4 C coconut oil, melted
1 C water, warm
1 pk yeast, instant (1pk = ~2 1/4 tsp)
1 T coconut sugar
3 1/2 C all-purpose flour
1/2 C chickpea flour
1/2 tsp salt
- filling -
1/4 C coconut sugar
2 T tamarind concentrate (here: Tamicon)
2 T canola oil
2 T sesame seeds, raw
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp poppy seeds
1 tsp turmeric
1 tsp chili flakes
1 tsp cumin
> mixed warm water, coconut oil and yeast. waited 5min for yeast activity, then combined with remaining dough ingredients, let rise 1hr. shaped into a rectangle. combined all filling ingredients, spread onto dough. rolled, sliced, placed on a greased 9x13 and let rise 30min. baked at 350°F for 25min.
I roughly followed Minimalist Baker’s cinnamon roll recipe, but of course didn’t measure, and ended up having to mix in more flour, making these slightly tougher than I’d like (and still the dough was too loose! hence the variety of forms). I would recommend actually following that recipe for a fluffier and more tender result, as I have done in the past. I was surprised that I got 10 rolls out of this without being mindful about my cutting.
In terms of the filling, I was looking at a few different recipes, and was surprised to find garlic in some. I ultimately went the easy route, and forwent tempering and grinding spices (and coconut, which I love), but I would also like to do that at some point in the future.
I was told that these aren’t sweet, which I think is mostly true — for a dessert, the sugar should definitely be increased. It is probably also worthwhile to decrease the tamarind and the oil, the latter which was initially added for increasing spreadability, but ended up contributing to the runniness of the whole affair.