Sunday, February 23, 2014

Cranberry rolls

During Thanksgiving I had bought a bag of fresh cranberries to make jam. After the early loot of eating the jam every morning, the leftover in the bottom of the bottle was neglected for some time and one fine 'clean your fridge' day, I discovered the bottle! Now making rolls out of a leftover jam might sound like an overkill, but wow they taste good.
     The idea of this roll primarily came from the classic cinnamon roll. Instead of brown sugar cinnamon mixture, I used the leftover jam. Cranberries, orange and almonds go very well together so the usual bread dough became orange scented bread dough and sprinkling of candied almonds added the crunch.

Follow top to bottom and left to right

2 cups all purpose flour
1 and 1/4 tb spoon yeast
3/4 cup warm milk
2 tb sugar
1 and 1/2 tb spoon orange zest
1/4 cup orange juice
2 tb spoon butter, melted

1 and 1/2 cups cranberry jam
1/2 cup, chopped candied almonds

Mixture of 1 tb spoon sugar with 1 tea spoon cinnamon to sprinkle on top (optional)

Making cranberry jam is very simple and fairly quick. Mix together 3 cups cranberries, 1/2 cup sugar, zest and a juice of 1 large orange. Heat the mixture on a low heat for about 35 minutes or until the mixture gets a consistency of  a loose jam. Making jam at least a day in advance helps it to thicken.

In a small saucepan, warm 3/4 cup milk. Remove from heat and add 2 tb spoon sugar and let it melt. Sprinkle 1 and 1/4 tea sp yeast on the milk and let it dissolve. Keep aside for 15 minutes or until the yeast starts foaming up.
     In a large mixing bowl, add all purpose flour, melted butter and orange zest and mix everything together. Add the foamy mixture of milk and yeast, along with 1/4 cup orange juice and mix until the dough is easy to handle. Knead dough on lightly floured surface for 7-8 minutes or until the dough becomes smooth. Place in well greased bowl and make sure to coat the dough as well. Cover and keep aside in a warm place to rest until the dough doubles in size, for about 1 to 1 and 1/2 hours.
When doubled, punch down the dough and divide it in 2 equal size balls. Roll 1 ball into a rectangle. Spread half of cranberry jam into a thin layer. Sprinkle chopped candied almonds on the jam. Start rolling the dough from the longer side of the rectangle near to you. Keep rolling and tuck the ends securely so that the filling won't come out. Cut into 2 inch slices and arrange into a baking dish so that the jam is visible (cut side down). Place slices close together in the buttered baking dish and let it rest until it doubles in size (about 30 minutes). Repeat the process for 2nd dough ball.
 Preheat oven on 350 F. Sprinkle cinnamon sugar on the risen rolls just before putting in oven. Bake for 35-40 minutes or until the rolls are golden brown. Serve warm.
    Store in air tight container and refrigerate for 3-4 days. Warm it up in microwave before eating.

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