Chinese five spice crescent rolls.

Posting a bit late today- and in a bit of a rush, I am currently baking up some bits for a local cat sanctuary’s open day (North Norfolk cat’s lifeline trust). But any way I thought Id share this recipe for Chinese five spice crescent rolls with you. These have been made with a “sponge” that sits overnight on the counter, it’s a great way to add more “bread” flavour to your yeasted baked goods. A bonus is that it’s not really any extra work as it just sits overnight whilst you sleep- also the bread only needs one rise in the morning after shaping so you could easily bake these for brunch!

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Ingredients:
Overnight starter:
1 cup strong white bread flour
1 cup tepid water
1 tsp dried active yeast
Dough:
2 cups plain white flour
1/2 tsp dried active yeast
4 tbsp golden unrefined caster sugar
4 tbsp rapeseed oil/ canola oil
Filling:
Vegan margarine
4 tbsp unrefined soft brown sugar
1/2 tsp szechwan pepper corns, finely ground
1/2 tsp ground star anise
1/2 tsp fennel seeds, ground
1/4 tsp ground cloves
1/4 tsp ground cinnamon
Glaze:

3/4 cup icing sugar
1 tbsp soy milk
1/2 tsp vanilla
1 tbsp agave nectar or maple syrup

Method:
Mix together the ingredients for the overnight starter in a big mixing bowl and cover the bowl and leave overnight. In the morning mix the overnight starter with the rest of the dough ingredients and knead together for about 8-10 minutes, carefully stretch the dough out into a big rectangle, lay down on the work surface and spread a layer of vegan marg over the dough. Mix together the spices and the sugar and sprinkle over the “buttered” dough. slice the dough in half lengthways, and then slice four times across the other way to create eight separate small rectangles. Now slice each rectangle diagonally and roll up like a croissant, transfer to baking sheets lined with baking parchment and allow to rise for about 30-40 minutes in an oven preheated to 180c/350f. Brush the tops with soy milk and bake for 25-30 minutes until golden brown on top. Transfer to a cooling rack and cool completely before beating together the glaze ingredients and drizzling it over the top of the rolls. Allow to set before serving!

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