Antillean pandushi (sweet rolls) ⋆ SOULFOOD.nl

Share this recipe:

On Aruba, Bonaire and Curaçao we love sweet bread rolls. This pandushi is a good example. We sometimes call them 'pandushi di koklishi', because the shape of the rolls resembles a snail's shell.

The rolls are most similar to American cinnamon rolls. Only sometimes we put a layer of apricot jam on it instead of cream cheese frosting. You can also do that if you want to shorten the recipe. In this recipe I give you the cream cheese frosting, because I like it best myself.

This recipe will make about 12-15 pandushi

Ingredients:

For the pandushi

500 gr flour
2 tbsp sugar (for the yeast)
1 bag of yeast (instant)
1 tsp salt
125 ml water
150 ml milk
50 gr melted butter
150 gr sugar
1 / 2 teaspoon of cinnamon

For the filling

50 gr melted butter
50 gr (brown) caster sugar
100 gr raisins
1 / 2 teaspoon of cinnamon
1 egg, jammed

For the frosting:

1 cup of cream cheese
100 gr butter, at room temperature
300 gr icing sugar
grated zest of 1/2 lime

Preparation of Antillean pandushi

Mix the 2 tablespoons of sugar, the milk and the water and heat this together until it is lukewarm. (20 sec. In the microwave). Now dissolve the yeast in the mixture and then let it stand for 10 minutes, until the yeast starts to foam.

Place the flour in a large bowl. Mix in the cinnamon, the sugar and the salt. Then make a well in the center of the mixture.

Add the melted butter. Then gradually add the milk mixture until a smooth dough is created. Feel free to use more flour or water now. Knead the dough well and let it rise covered for 1 hour.

Sprinkle your worktop with flour and roll out the dough until it is about 1 cm thick everywhere. brush the dough with a thin layer of melted butter. Sprinkle the dough evenly with the raisins, the (brown) caster sugar and the cinnamon.

Roll the dough tightly and cut into slices about 2,5 cm thick.

Baking pandushi

Line an oven tray with baking paper and place the rolls next to each other. Preferably leave a little space on the sides, so that the rolls can rise slightly.

Then carefully brush the rolls with the beaten egg.

Let the rolls rise for an hour. Then heat the oven to 200 degrees (convection oven 180 degrees) and bake the rolls for about 18 minutes - or until they are nice and golden brown.

Tip: For a soft crust, you can put a cup of water in the oven while baking. The steam keeps the crust moist, which keeps the rolls nice and soft.

When the rolls are baking, mix all the ingredients for the frosting. When the pandushi di kokolishi are ready, pour a little frosting on each bun and let it dry.

Enjoy!

Recipe from our cookbook

This recipe is of course one from our cookbook 'de complete Antilliaanse keuken† In that book you will find no fewer than 300 RECIPES from Aruba, Bonaire and Curaçao.

From main courses to snacks and from cake to drinks… everything is included! Don't have your copy of the book yet? Click on the image below to find out more: