Cookie Butter Emulsion flavouring 4oz 118ml Lorann

Cookie Butter Bakery Emulsion adds the warm flavor of European spiced cookies (also known as "speculoos") to your baked goods and frostings.  Cookie Butter has notes of cinnamon, ginger, allspice, and clove.  It's the taste of Biscoff brand cookies in a bottle!

1 teaspoon baking extract = 1 teaspoon emulsion

4 oz. & 16 oz. sizes packaged in BPA free, recyclable PET plastic bottles.

1 teaspoon baking extract = 1 teaspoon emulsion

BPA free, recyclable PET plastic bottles.

Water-based • Gluten-free • Kosher • Soluble in water 

An emulsion avoids the use of solvents, such as alcohol, to blend the flavors into a liquid solution.  Instead, a flavor emulsion is a microscopic dispersion of tiny flavor droplets in an aqueous medium, usually water. This is made possible by the use of an emulsifying agent, commonly a natural vegetable gum such as Xanthan or Acacia. Emulsions are made through a high-shearing process where drops of flavor are mixed with an emulsifier; shearing is the process of making tiny droplets.  The flavor droplets become encapsulated by the gum.   These natural gums also help protect the flavor from thermal abuse during the heating or baking of a product.

Cookie Butter Sweet Rolls
Ingredients
FOR THE DOUGH:
2 1/2 cups + 1 cup all purpose flour
1 envelope instant yeast
1/2 cup brown sugar, lightly packed
1/2 teaspoon fine salt
1 cup whole milk
1/3 cup unsalted butter
1 teaspoon pure vanilla extract
1 tablespoon cookie butter bakery emulsion
1 large egg, whisked

FOR THE FILLING:
1 cup brown sugar, lightly packed
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter
1 tablespoon cookie butter bakery emulsion

FOR THE GLAZE:
1 1/2 cups icing sugar
1 tablespoon butter, melted
1 tablespoon whole milk
1 teaspoon cookie butter bakery emulsion

Directions
FOR THE DOUGH:
1. In the bowl of a stand mixer fitted with the dough hook attachment mix 2 1/2 cups of flour, yeast, brown sugar, and salt.

2. In a frying pan over low heat add the milk, butter, vanilla extract & cookie butter bakery emulsion. whisk until the butter is melted. remove from heat and let cool slightly. 

3. Add the liquid to the stand mixer followed by the egg.

4. Once the mixture begins to come together add the remaining cup of flour. beat until a soft dough is formed.

5. Knead dough for 8-10 minutes then let rest for an hour, covered with a damp cloth.

FOR THE FILLING:
1. In a frying pan over low heat melt together the butter and cookie butter bakery emulsion. set aside until ready to use.

2. In a separate mixing bowl toss the brown sugar, cinnamon, ginger, cloves & nutmeg until evenly combined.

3. Once the dough has doubled in size roll into a thin rectangular shape.

4. Brush the dough generously with the melted butter mixture followed by evenly distributing the brown sugar mixture. 

5. Tightly roll dough and cut into 2-inch thick rounds.

6. Transfer the rounds to a 9-inch round oven safe skillet (or 9x12 baking dish) & let rest a second time for 30 minutes, covered with a damp cloth.

7. Bake at 350 degrees for 30 minutes, or until the rolls are golden brown. 

8. While the rolls are baking, make the glaze by whisking together the icing sugar, butter, milk & cookie butter bakery emulsion in a mixing bowl. 

9. Brush the rolls with the glaze hot from the oven. serve warm or at room temperature!