Cranberry and vanilla rolls

Cranberry and vanilla rolls requires around 24 hours and 15 minutes from start to finish. This recipe serves 26. This hor d'oeuvre has 201 calories, 3g of protein, and 6g of fat per serving. For 32 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from en.julskitchen.com has 87 fans. A mixture of spelt flour, butter, dried cranberries, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 12%, which is rather bad. If you like this recipe, take a look at these similar recipes: Whole Grain Cranberry Vanilla Dinner Rolls with Whipped Vanilla Bean Maple Butter, Vanilla Cinnamon Rolls, and Rooibos Vanilla Sweet Rolls.

Servings: 26

Preparation duration: 1440 minutes

Cooking duration: 15 minutes

 

Ingredients:

25 g of fresh brewer's yeast

150 g of butter

100 g of cane sugar

100 g of dried cranberries

2 eggs, lightly beaten

250 g of strong flour

Icing sugar

160 g of apricot jelly to glaze the rolls

3 teaspoons of orange zest powder*

6 g g of salt

250 g of spelt flour

1 teaspoon of vanilla essence

80 ml of water

100 g of whole milk

Equipment:

stand mixer

bowl

baking paper

ziploc bags

rolling pin

plastic wrap

spatula

knife

oven

double boiler

microwave

Cooking instruction summary:

Add the strong flour, the spelt flour and salt in the bowl of a stand mixer. Dissolve the yeast in warm milk and add it into the flour, then add the water and the lightly beaten eggs. Knead at medium speed for about ten minutes with the hook attachment.Add the butter at room temperature and the sugar mixed with the vanilla essence and the orange zest powder. Knead for ten minutes with the hook attachment.Remove the dough from the bowl and put it in a plastic bag that has enough space to let it rise and store in the refrigerator for 24 hours.Prepare the butter, so the day after you will have all the ingredients ready. Use the butter at room temperature and with the help of a rolling pin spread it between two sheets of baking paper in a square sheet, as regular as possible. Store in the fridge.The next day, remove the dough from the fridge and turn it on a well-floured work surface. Roll it with a rolling pin on a disk slightly larger than the butter sheet. Place the butter in the centre of the dough and gently pull the four sides of the dough over the butter, to close it inside as in an envelope.With the help of the rolling pin and other flour stretch the dough so that it could triple its length but maintain the same width.Make a three-fold: mentally divide up the dough into three equal parts and fold on the middle part the right side, then the left one.Seal all the edges by pinching the dough together. Rotate the dough 90 degrees and roll out again in a rectangle sheet so that it quadruples its length.Now is the time to give a four-fold: mentally divide up the dough into four equal parts and fold the two outer parts on the two inside. Fold again to close as a book.Wrap the dough in plastic wrap and let it rest in the fridge for an hour.After this time, remove the dough from the fridge and roll it into a 5 mm thick rectangular sheet.Whip the butter at room temperature with the cane sugar, vanilla essence and orange zest powder, then spread it with a spatula on the rolled out dough.Sprinkle the cranberries on the butter spread and roll up the dough starting from the longer side.Cut the dough with a sharp knife into 3 cm thick rolls.Arrange the cranberry and vanilla rolls in a tray lined with baking paper and let them rise in a warm place for 2 hours or until they have doubled their volume.When they are ready heat the oven to 200°C.Bake the rolls for about 15 minutes, until golden brown. In the meantime heat the apricot jelly in the microwave or in a bain-marie with a tablespoon of water. As soon as the croissants are out of the oven brush them with the apricot jelly. Enjoy your breakfast!Melt a few tablespoons of icing sugar with a few drops of water and drizzle over the rolls to decorate them.

 

Step by step:


1. Add the strong flour, the spelt flour and salt in the bowl of a stand mixer. Dissolve the yeast in warm milk and add it into the flour, then add the water and the lightly beaten eggs. Knead at medium speed for about ten minutes with the hook attachment.

2. Add the butter at room temperature and the sugar mixed with the vanilla essence and the orange zest powder. Knead for ten minutes with the hook attachment.

3. Remove the dough from the bowl and put it in a plastic bag that has enough space to let it rise and store in the refrigerator for 24 hours.Prepare the butter, so the day after you will have all the ingredients ready. Use the butter at room temperature and with the help of a rolling pin spread it between two sheets of baking paper in a square sheet, as regular as possible. Store in the fridge.The next day, remove the dough from the fridge and turn it on a well-floured work surface.

4. Roll it with a rolling pin on a disk slightly larger than the butter sheet.

5. Place the butter in the centre of the dough and gently pull the four sides of the dough over the butter, to close it inside as in an envelope.With the help of the rolling pin and other flour stretch the dough so that it could triple its length but maintain the same width.Make a three-fold: mentally divide up the dough into three equal parts and fold on the middle part the right side, then the left one.Seal all the edges by pinching the dough together. Rotate the dough 90 degrees and roll out again in a rectangle sheet so that it quadruples its length.Now is the time to give a four-fold: mentally divide up the dough into four equal parts and fold the two outer parts on the two inside. Fold again to close as a book.Wrap the dough in plastic wrap and let it rest in the fridge for an hour.After this time, remove the dough from the fridge and roll it into a 5 mm thick rectangular sheet.Whip the butter at room temperature with the cane sugar, vanilla essence and orange zest powder, then spread it with a spatula on the rolled out dough.Sprinkle the cranberries on the butter spread and roll up the dough starting from the longer side.

6. Cut the dough with a sharp knife into 3 cm thick rolls.Arrange the cranberry and vanilla rolls in a tray lined with baking paper and let them rise in a warm place for 2 hours or until they have doubled their volume.When they are ready heat the oven to 200°C.

7. Bake the rolls for about 15 minutes, until golden brown. In the meantime heat the apricot jelly in the microwave or in a bain-marie with a tablespoon of water. As soon as the croissants are out of the oven brush them with the apricot jelly. Enjoy your breakfast!Melt a few tablespoons of icing sugar with a few drops of water and drizzle over the rolls to decorate them.


Nutrition Information:

Quickview
201k Calories
3g Protein
5g Total Fat
34g Carbs
1% Health Score
Limit These
Calories
201k
10%

Fat
5g
9%

  Saturated Fat
3g
20%

Carbohydrates
34g
11%

  Sugar
17g
19%

Cholesterol
25mg
8%

Sodium
142mg
6%

Get Enough Of These
Protein
3g
7%

Fiber
2g
8%

Vitamin B1
0.12mg
8%

Vitamin B2
0.12mg
7%

Selenium
4µg
7%

Iron
1mg
7%

Folate
26µg
7%

Vitamin B3
0.94mg
5%

Manganese
0.08mg
4%

Vitamin A
169IU
3%

Vitamin B6
0.05mg
3%

Phosphorus
23mg
2%

Copper
0.03mg
2%

Zinc
0.24mg
2%

Potassium
54mg
2%

Vitamin E
0.23mg
2%

Vitamin D
0.2µg
1%

Vitamin B5
0.13mg
1%

Calcium
12mg
1%

Magnesium
4mg
1%

Vitamin B12
0.07µg
1%

Vitamin C
0.86mg
1%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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