Mango Lassi Rolls
Move over cinnamon rolls, Mango Lassi Rolls are here! You all are familiar with the famous drink Mango Lassi!
Mango lassi rolls are addictive just like cinnamon rolls. These rolls are made with yeasted sweet dough and filled with cardamom sugar and topped with the most delicious Creme Fraiche mango cardamom saffron glaze.
I had this idea for such a long time, I was literally waiting to work on the recipe any time I got a chance. Finally, I wanted to put the saffron that I bought recently to good use and mango season is also upon us. I am so jealous of all the people back in India, enjoying their mango harvest. I hope we get some Kesar or Alphonso mangoes this year in USA. We buy at least one box every year when our local grocery store imports them from India. They are expensive. But totally worth paying gold prices. 😊
These rolls are a small batch recipe. Even though you will need to double the recipe, as they are super delicious in taste and flavors. Mango Lassi rolls, who would have thought about these. The idea sounds weird at first, but you will absolutely love these. The recipe has three main components.
The dough, the filling and the glaze. Let’s talk about it.
The dough is made like regular bread, rolls or bun dough with yeast and egg. However, you can skip the egg, because while testing them out I forgot to add the egg. They still came out great. If you eat eggs, then go ahead and add it. I have also used bread flour. I love using bread for fluffier texture like in this recipe. Bread flour is easily available, and they have higher protein content. I have also used milk powder the way I use them in making dinner rolls. Recipe coming soon.
The filling is cardamom, butter , vanilla and sugar instead of cinnamon. If you like cardamom, you will love these. They remind me of Swedish cardamom buns from Fabrique bakery in NYC. So fragrant and delicious by itself.
The glaze is where the mango lassi magic happens. It’s made with Kesar variety of mango pulp, the best mangoes in the world. They also have more cardamom, sugar and saffron. So good, I would highly recommend using the best mangoes available or the canned mango pulp. I used this brand of Kesar Mango pulp or this one of Alphonso Mangoes!
You can also top these rolls with chopped pistachios, rose petals, mango chunks and a lot of things to make them look fancier. I loved the simple look with saffron that I recently bought form Diaspora Co.
Some tips about using Yeast
It can get confusing. Do proper reading always. But don’t be discouraged to try it out if you have never worked with yeast before. There are different types of yeast available in the market. I am only going to touch upon two types that I have used and know about. Active Dry Yeast and Instant Yeast. Both have different ways they can be activated. Remember, yeast is an active living organism. That means it needs to be activated.
Active Dry Yeast – which must be dissolved in liquid or also being ‘proofed’ before adding it to the rest of the dough ingredients. The liquid should be not more than 110 F warm. There are various tests to find out the 110 F temperature. Once you add the yeast to lukewarm liquid, you wait for few minutes until you see bubbles in them. This is to make sure yeast works and is active. If your liquid is too hot, yeast will literally be killed and therefore, you have to start all over again.
Instant Yeast – quick rise yeast is also what’s it’s called. It can be added to the dough with out the proofing requirement, no need to dissolve it. It can be directly added as it to the dough ingredients. We don’t need to wait for it to bubble. You can still activate it if you like to make sure.
Pro tip- Always buy small packs if you know you will not be using the yeast too much, that way it stays fresh. Always store yeast in a cool place like refrigerator. Yeast comes with expiry date. So be mindful of that. So, testing it in liquid is the best way to go if you are unsure.
Also linking articles to read up on yeast and this !
Before proofing 
Cardamom Sugar Filling 
After proofing 
Fresh out of the oven 
Basic tips for rolls-
- Do not overheat your liquid- It should be not more than 110 F. If its hotter than that, it will kill yeast and the rolls will not rise at all while baking. It would waste your time and energy and rolls too. If you warmed it up too hot, wait for it cool down slightly. Finger test it, it should be warm like bath water or baby’s milk.
- All the ingredients for this recipe should be room temperature. Specially butter. We do not want melted butter or firm butter to work with. It also applies to egg. It should also be at room temperature.
- I mixed the butter sugar and cardamom mix so that it is well incorporated before spreading it on the dough. Butter should not be melted, but soft at room temperature.
- The dough can be sticky to work with, so lightly flour the surface before rolling it out. Make sure to remove excess flour once they are rolled with the help of the brush.
- Do not use whole wheat flour please. Use bread flour or all-purpose flour. Whole wheat would make them denser. I haven’t tried them with whole wheat.
Mango Lassi Rolls
Ingredients
Dough
- 3 cups All-purpose flour or bread flour
- 2 tbsp dry milk powder unsweetened
- 2 tbsp granulated sugar
- 2 1/4 tsp active dry yeast or instant yeast
- ½ tsp salt
- 1 cup lukewarm milk 110 F
- 1 large egg room temperature
- 6 tbsp butter room temperature
Cardamom Filling
- 4 tbsp butter room temperature
- ½ cup granulated sugar
- 1 tbsp cardamom coarsely ground
- 1 tsp vanilla extract
- ½ tsp salt
Mango Creme Fraiche Glaze
- ¼ cup mango pulp thick
- 4 tbsp crème fraiche sub- cream cheese or mascarpone room temperature
- 1 tsp vanilla extract
- 1 tsp saffron
- ¼ tsp cardamom powder
- ½ cup confectioners’ sugar
Instructions
- In a large mixing bowl, add all the dry ingredients; all-purpose or bread flour(whatever you are using), sugar, instant yeast, salt and milk powder. Set it aside.
- In another bowl, whisk together lukewarm 110 F milk, (the milk should not be too hot, it will kill the yeast and your buns will not rise). Add butter into milk mixture. (should be melted in the heat of milk) Whisk it very well. Read tips.
- Add this milk mixture and one egg, to the flour mix with the help of dough attachment of kitchen aid mixer, let it form dough. Once the dough is formed, remove it on lightly floured surface, knead it for few minutes 5-6 approximately. Do not use too much dry flour though.
- Transfer the dough to clean greased bowl, cover it with plastic wrap and put it in warm place in the kitchen for 1 to 1 ½ hours or until the dough is doubled in size. At this stage you can also keep the dough in the refrigerator for a slow over night rise. Meanwhile make the filling while the dough is rising.
Cardamom Filling
- In a small mixing bowl, whisk together the filling ingredients – butter, sugar, salt, vanilla extract and cardamom powder. I kept cardamom coarsely ground. Tip- use freshly ground cardamom for best flavor. Butter should be at room temperature, otherwise you will not be able to spread it. Not melted though.
- After the dough has doubled in size, transfer it on a lightly floured surface and using a rolling pin, roll out a rectangle about 12 X 20 inches. We need 6-7 rolls from it. So, its important to roll it out longer. (Cut the sides with a knife to make straight edges). Not important though.
- Using an offset spatula, spread the butter cardamom mixture over the rolled-out dough. Don’t be shy, spread it all over to the edges.
- Roll the dough gently, in a log (widthwise) and pinch the edges to seal. Cut the roll into 6 pieces using a serrated knife. If you are using a round pan, you can cut it in 7 pieces too. The pieces should be equal in size, approximately 2 inches.
- Place the cut sides down on a lightly greased deep dish or baking pan. (its important to use slightly deep dish as these will rise while proofing and baking) Leave some space in between them to rise.
- Cover them with a plastic wrap and let them rise in a warm place until they have doubled in size for about 1 – 1 1/2 hours. You can visibly see, they would have doubled, would look puffy and the space in between them will be filled up.
- After the rolls have risen, pre-heat the oven to 350 F. Place the buns in the preheated oven and bake them until they have golden edges and top, for 30 minutes. Every oven is different, so you might need few extra minutes or few minutes less. Do not overbake them. I like to tap on them, if it sounds hollow, its done.
- Once baked, remove them from the oven. Let the pan cool on a wire rack.
Mango Creme Fraiche Glaze
- Make glaze, while the buns are cooling. Combine crème fraiche, mango pulp, vanilla extract, salt, sugar, cardamom powder and diluted saffron. (Tip- Dilute saffron in 1 tbsp of warm liquid before adding)
- Whisk everything thoroughly until combined and there are no lumps. It should be smooth looking.
- Immediately, drizzle on top of each cardamom rolls while they are still warm. The glaze will melt, no problem. Just continue. Spread the mango glaze using a spatula or butter knife.
- Serve them warm or room temperature. They can be stored in cool place at room temperature for 2 days, after 2 days they need to be refrigerated in a container. Just remove them from fridge and warm them in a microwave for few seconds.
Notes
You can also skip the egg.
Use best mangoes or mango pulp, I use canned mango pulp from Indian grocery stores. It is also available on Amazon.
Instead of crème fraiche you can use cream cheese or mascarpone cheese. Both should be at room temperature. Read all the tips above! Did you try this recipe? Tag @pistachiodoughnut and hashtag #pistachiodoughnutrecipes
Hope you love this recipe! Thank you for stopping by!
XO, Devangi