Coconut & Mango Jelly Rolls | Kitchenstagram
Coconut & Mango Jelly Rolls offer a tropical twist on classic cinnamon rolls. Imagine soft, fluffy dough filled with homemade mango Jelly, desiccated coconut and tender aamsotto/aampapad pieces. These warm pastries are then topped with a luscious white chocolate sauce, making them a perfect comfort food. While I use homemade mango Jelly, but feel free to use store-bought Jelly. Perfect for tea time, these rolls are both easy to make and bursting with flavour.
Ingredients
For Dough:
300 gm all-purpose flour
1 cup Mango puree
68 gm Granulated sugar
7 gm Active Yeast
2 tbsp warm Water
58 gm Butter
1 Large Egg
1/4 tsp Salt
For Egg wash:
1 Egg mixed with 2 tbsp milk
For Filling:
1/2 cup Mango Jelly
1/4 cup Desiccated Coconut
1/4 cup Aamsotto/ Aam papad, cubed
For White Chocolate Sauce:
1 cup White chocolate, cubed
1/2 cup Whole Milk
Preparation
For Dough:
- Step 1: In a small bowl, combine the lukewarm water (100°F-110°) and granulated sugar. The yeast should be Sprinkled over the water and sugar mixture and whisk the yeast with a spoon. Let the yeast sit until its foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with fresh active yeast.
- Step 2: In the mango puree add the egg and stir to combine. In a large bowl, combine flour, salt and sugar, mix well.
- Step 3: Make a well in the center of the flour mixture, add the yeast mixture, mango & egg mixture and whisk everything properly, mix until a soft dough forms.
- Step 4: Then gradually add the butter and Knead the dough for 8-10 minutes until it becomes smooth and elastic.
- Step 5: Place the dough in a greased bowl, cover it with cling film and towel. Let it rise in a warm place for 1-2 hours or until it doubles in size.
For White Chocolate Sauce::
- Step 6: In a heatproof bowl, add chocolate and milk and microwave in 30 seconds bursts, stirring in between, until smooth. Set aside for 5 minutes to cool and slightly thickens.
For Coconut & Mango Jelly Roll:
- Step 7: Roll out the dough on a floured surface into a large rectangle. Spread the mango jelly evenly over the dough, leaving a 1-inch border. Sprinkle the desiccated coconut evenly over the jelly area, followed by cubed aamsotto.
- Step 8: Tightly roll up the dough into a log. Using a sharp knife or dental floss, cut the rolled dough into 10 equal pieces.
- Step 9: Place them in a greased baking dish, leaving a little space between each roll. Cover the baking dish with a towel and let the rolls rise again for about 45-60 minutes or until doubled in size.
- Step 10: Preheat the oven @350°F (180°C). Brush the rolls with egg wash and bake the rolls for 25-30 minutes or until they are golden brown and cooked through.
- Step 11: Remove the rolls from the oven and drizzle the white chocolate sauce over them while they are still warm.
- Step 12: Allow them to cool slightly before serving. Coconut & Mango Jelly Rolls are best enjoyed fresh from the oven, when they are at their peak of warmth and gooey deliciousness. Enjoy!!
Pro tips:
Water need to be about 110 degrees. If it’s too hot it will kill the yeast and if it’s cold the yeast will not be activated.
Use room temperature egg and butter, so that they mixed in easily.
Avoid spreading too much jelly on the dough to prevent oozing during baking.
Rolls are best served warm. If you are storing them in the refrigerator reheat them for 10 seconds before serving.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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