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"To this day, when I eat one of these beauties, I think of that miserable moof milker and smile."
―Strono Tuggs, The Official Black Spire Outpost Cookbook[src]

Keshian spice rolls were a sweet dessert made with citrus and spices and topped with icing. At one point on the planet Takodana, when chef Strono Tuggs was making a batter, his sous-chef, Robbs Ely, snatched away the bowl, adding his own ingredients and producing Keshian spice rolls that were so tasty, Tuggs decided not to fire Ely for having ripped the bowl from him. Tuggs later included a recipe for the dessert in his The Official Black Spire Outpost Cookbook, published in 34 ABY, and he sold the rolls at his restaurant, Tuggs' Grub.

Description[]

"He added a bunch of unexpected spices that turned the batter a vivid pink."
―Strono Tuggs, The Official Black Spire Outpost Cookbook[src]

Keshian spice rolls were a type of sweet roll served for dessert. They were prepared with a pink batter, spices, a spicy filling, and hints of citrus and ginger. After being baked, the finished product was a brown, swirled roll that was then topped with a white icing. The rolls were consumable by Artiodacs and Volpai,[1] and they shared their name with the Keshian species.[3]

History[]

"I was this close to firin' the guy right then and there—until he opened the oven and presented one of the best Keshian spice rolls I ever tasted."
―Strono Tuggs, The Official Black Spire Outpost Cookbook[src]

Strono Tuggs enjoyed Keshian spice rolls.

At some point during his career in[1] Maz Kanata's castle on the planet Takodana,[4] Artiodac chef Strono Tuggs was stirring some basic batter when his sous-chef, Robbs Ely, took the bowl and spoon away in disgust and began adding spices that Tuggs did not expect, nearly leading him to fire the sous-chef. However, Ely was able to change Tuggs's mind by baking Keshian spice rolls that were some of the best the Artiodac had ever tasted. Despite Ely being secretive with his recipes,[1] his unexpected death led to Tuggs acquiring them.[5]

In 34 ABY,[6] Tuggs included a recipe for Keshian spice rolls in his The Official Black Spire Outpost Cookbook, where he shared the story of Ely making the spice rolls. He also noted that even up to the time that he wrote the book, eating the rolls reminded him of Ely and prompted him to smile.[1] In Tuggs's second cookbook, The Life Day Cookbook, he mentioned that any time he produced a batch of the rolls for his restaurant, Tuggs' Grub, they sold out instantly, working out well for his business but less for himself, as he wished to eat them just as much as his customers did. Their smell would then linger in his kitchen, taunting him. His solution was to create a drink called Keshian spiced milk, which used Ely's same spice blend.[2]

Behind the scenes[]

Keshian spice rolls were introduced in the 2019 recipe book Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, which was authored by Chelsea Monroe-Cassel and Marc Sumerak. The out-of-universe recipe for the rolls calls for a beet, water, sugar, an egg, buttermilk, butter, dry yeast, salt, all-purpose flour, and cooking spray. The filling then requires brown sugar, cinnamon, ginger, cardamom, more all-purpose flour, and more butter. Lastly, the icing needs powdered sugar, orange extract, and heavy cream.[1]

Sources[]

Notes and references[]

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