3 tablespoons unsalted butter, plus more for serving
1 cup buckwheat flour
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
2 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons vegetable oil
Leftover ARHUMATIC Vinea Auri raisins
½ c. maple syrup
½ c. toasted walnuts, chopped roughly
½ c. plain Greek yogurt
Place 3 tablespoons unsalted butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Set aside to cool slightly while you measure the dry and wet ingredients.
Place 1 cup buckwheat flour, 1 cup regular or gluten-free all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
Add 2 cups buttermilk, 2 large eggs, and 1 teaspoon vanilla extract to the butter and whisk to combine. Pour into the flour mixture and whisk until just combined. Some small lumps are OK. Set the batter aside to rest for 15 minutes.
Meanwhile, mix your leftover ARHUMATIC Vinea Auri raisins with ½ c of maple syrup. Bring to a boil and remove from heat just at the boil.
Heat a large nonstick or cast iron skillet over medium-high heat. Add 1 teaspoon vegetable oil to the pan and swirl to coat. Add 1/4-cup portions of the batter to the pan, cooking 3 to 4 at a time, depending on the size of your pan. Cook until bubbles appear on the surface, the edges begin to set, and the bottoms are golden-brown, 2 to 3 minutes. Reduce the heat to medium if the pancakes are cooking too quickly.
Flip the pancakes. Cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a 250°F oven or plate. Repeat using more oil and cooking the remaining batter.
Serve pancakes with yogurt, walnuts and warm ARHUMATIC Vinea Auri Rum Raisin Maple Syrup on the side.
For the dough:
¾ cup warm whole milk
2 ¼ teaspoons quick rise or active yeast
¼ cup granulated sugar
1 egg + 1 egg yolk, at room temperature
¼ cup salted butter, melted
3 cups all purpose flour, plus more if needed
1 teaspoon salt
For the filling:
2/3 cup brown sugar
2 tablespoons ground cinnamon
1/2 cup butter, softened
1/2 -3/4 cup Arhumatic rum-soaked raisins
For the icing:
1/4 c lemon juice
1/4 tsp vanilla extract
1/2-3/4 cup confectioner's sugar
Scant pinch of salt
Warm milk to around 110 degrees F - it should feel warm to the touch but not hot. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter. Spread a thin layer of rhum-soaked raisins over top.
Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar and raisins as we’d like it to be.
Cut into 1 inch sections with a serrated knife. You should get 9 large pieces. Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool.
While cooling, mix icing ingredients in a small bowl, sifting sugar to remove lumps. Mix well and set aside. When rolls are cooled, drizzle desired amount of icing over top.
Makes 9 cinnamon rolls.