Crimson Molasses & Clove Belgian Winter Rolls

What Makes This Special

Imagine the deep, warming aroma of molasses and clove mingling with the light, fluffy texture of Belgian sweet rolls—then imagine the whole creation crowned in a striking crimson, delicately spiced, tempered white chocolate glaze. This is a winter celebration in every bite: plush, fragrant dough with blood orange zest and dried cranberries, a rich molasses-spice swirl, and a professional-level glaze that gleams like a jewel box. The careful use of tempering not only brings shine and snap to the glaze but also elevates the entire experience for those ready for an advanced baking challenge.

Ingredients

This recipe brings together classic Belgian baking techniques with the robust, slightly bittersweet complexity of molasses and the warming notes of winter spices. The addition of blood orange zest and cranberries provides tartness and a hint of color, while the crimson-tinted temper-glaze delivers the festive finish.

For the Dough

• Bread flour: Provides strength and chew.
• Molasses: Adds moisture, depth, and a distinctive bittersweet flavor.
• Cloves & cinnamon: Create a warming spice profile, perfectly seasonal.
• Cranberries & blood orange zest: Infuse brightness and a hint of tartness.

For the Filling

• More molasses: Intensifies depth and stickiness.
• Dark brown sugar: Melts into gooey caramel notes.
• Candied cherries: For sweet-tart pops and crimson color.

For the Crimson Tempered Glaze

• White chocolate: For creamy mouthfeel and shine (tempering required).
• Beetroot powder: All-natural, vibrant crimson shade.
• Clove & molasses: Echo the rolls’ flavors in the topping.

Instructions

Step 1: Bloom the Yeast

In the bowl of your stand mixer, combine lukewarm milk and 1 tsp of the sugar. Sprinkle yeast over the top. Let stand for 7 minutes until foamy. This jump-starts fermentation for a feather-light crumb.

Step 2: Mix the Dough

Fit mixer with dough hook. Add remaining sugar, eggs, salt, flour, molasses, ground cloves, cinnamon, cranberries, and blood orange zest. Mix on low until a rough dough forms, about 2 minutes. Add softened butter in small pieces, increasing speed to medium. Knead for 8–10 minutes, scraping bowl as needed, until dough is silky, elastic, and just clears the sides. It will be slightly tacky.

Step 3: Bulk Fermentation

Transfer dough to a lightly oiled bowl. Cover and let rise in a warm spot until doubled (about 1.5–2 hours). The molasses will slow fermentation—patience yields flavor!

Step 4: Prepare the Filling

While dough rises, cream together softened butter, brown sugar, molasses, cloves, and cinnamon until fluffy. Fold in chopped candied cherries. Set aside at room temp.

Step 5: Shape & Fill

Punch down dough. On a floured surface, roll into a 40x25cm rectangle, about 1cm thick. Spread filling evenly, leaving a 2cm border at the far edge. Roll up tightly from the long side. Seal seam by pinching gently.

Step 6: Slice & Proof

With a sharp serrated knife, cut the log into 12 equal rolls (roughly 3.3cm each). Arrange in a buttered 9x13 inch (23x33cm) pan, cut sides up. Cover loosely with cling film and proof until puffy and nearly doubled—about 45–60 minutes (or overnight in the fridge for best flavor).

Step 7: Bake

Preheat oven to 180°C (convection 160°C). Bake rolls for 24–27 minutes, or until golden brown and an instant-read thermometer registers 93°C in the center roll. Cool in pan 10 minutes, then transfer to a wire rack.

Step 8: Temper & Make the Crimson Glaze

Chop white chocolate finely and place 80g in a clean, dry bowl. Melt over a pan of barely simmering water (double boiler) until it reaches 45°C, stirring constantly. Remove from heat, add remaining 40g chocolate, stirring to cool to 26–27°C. Return bowl briefly to double boiler, heating to 28–29°C. Stir in heavy cream, beetroot powder, cloves, molasses, and salt until smooth and glossy. (Use immediately for best shine.)

Step 9: Glaze the Rolls

Place slightly cooled rolls on a rack over parchment. Working quickly, spoon or spread tempered glaze over rolls. Let set at room temp (the tempered chocolate will harden to a glossy finish).

Pro Tips

• Use a digital thermometer: Ensures dough, filling, and glaze are handled at ideal temps for texture and shine.
• Don’t overheat molasses: Add it after butter when making dough to retain its complexity and prevent bitterness.
• Proof overnight: For even more flavor and a tender crumb, cold-proof the shaped rolls in the fridge (up to 16 hours) and bake straight from cold.

Troubleshooting

Dough didn’t rise enough? Molasses slows yeast. Ensure your yeast is fresh and your proofing spot is truly warm (24–27°C).

Dough tears or is sticky when rolling? Chill it briefly to firm up, or dust with just enough flour to prevent sticking—but not too much, or rolls will be dry.

Glaze isn’t glossy or sets streaky? Tempering requires precision; if chocolate gets too hot or cold, it may bloom (turn white or streaky). Remelt and repeat tempering steps, ensuring all utensils are dry.

Variations

• Cranberry-Pecan: Add 50g chopped toasted pecans to the filling for crunch.
• Chocolate Swirl: Replace cherries with 60g finely chopped dark chocolate for a cocoa boost.
• Orange-Rose: Add 1 tsp orange blossom water to dough and a sprinkle of dried edible rose petals to the glaze for an aromatic twist.

Storage

Store rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze (unglazed) for up to 1 month. Thaw and refresh in a warm oven; glaze just before serving for best results. The tempered glaze keeps its snap for 2 days at cool room temp—avoid refrigerating glazed rolls, as condensation can dull the finish.