Nut and Cranberry Rolls
A lovely autumnal and slightly different recipe: Sweet yeast dough combined with crunchy almonds and tart cranberries.
Zutaten
For the rolls
- 200 g all-purpose flour (1 1/2 cups + 2 1/2 Tbsp)
- 100 g whole wheat flour (3/4 cup + 1 Tbsp)
- 180 ml luke warm soymilk (3/4 cup)
- 1 teaspoons instant yeast
- 60 ml vegetable oil (1/4 cup)
- 50 g sugar (1/4 cup)
- 1 teaspoon vanilla extract
- 1 pinch salt
For the filling
- 75 g ground almonds (3/4 cup)
- 50 g sugar (1/4 cup)
- 1 teaspoon cinnamon
- 60 ml vegetable oil (1/4 cup)
- 50 g fresh or frozen cranberries (1/2 cup)
Anleitungen
To make the rolls
- In a large bowl combine the flours. Add milk and yeast and let sit for five minutes. Add remaining ingredients and knead well for five minutes. I do this straight in the bowl.
- Shape the dough into a ball and cover the bowl with a damp kitchen towel. Let rise in a warm place for 90 minutes or until the dough has doubled in size. (By warm I mean room temperature in a room with the heating on.)
To make the filling
- Combine all ingredients except for the cranberries and mix well. Set aside.
Assembling
- Grease a loaf pan.
- Roll the dough into a rectangle (50 x 30 cm or 19.7 x 11.8 inches). Cut into four strips as shown in the picture below. Sprinkle the filling on top and leave a margin on each side.
- Place about 10 cranberries on top of each strip but make sure they are not all in line, try to place them off-centre to the left and right. That way the scrolls will be easier to roll up and not all cranberries will be crowded in the middle.
- Preheat the oven to 160°C (320°F).
- Place the rolls in the loaf pan, cover with a damp kitchen towel and let rise in a warm place for another 60 minutes.
- Bake for 40 minutes and remove from oven. Let cool completely, remove from pan, and serve.