Tuesday, October 30, 2007

Spiced Blackberry Sweet Rolls

These rolls were the direct response to my Fundamentals of Engineering Test on October 27.

After 8 hours in a gym surrounded by answer bubble sheets, and only calculus problems to keep me company, I think I needed these rolls more than you know.

When I actually made these, I still didn't have a camera to take pictures. So I left a sign up that told my roomates they weren't allowed to eat them until I found a camera.

Andy tried to steal them...

I used the extra leftover blackberry jam from the thumprint cookies. I spiced up the jam, and then used in place of butter and brown sugar in a cinnamon roll dough recipe.

Spiced Blackberry Sweet Rolls

1 cup lukewarm filtered water
3-1/2 Tbsp Active Dry Yeast
3 Tbsp Brown Sugar
1 Egg
1/3 cup Powdered Milk
1-1/2 cup Bread Flour
3 Tbsp Butter
1 tsp Salt
1 cup Bread Flour
1/2-3/4 cup more flour for kneading

1 Cup of Jam
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Ground Cardamom
1/2 tsp Ground cloves
Splash Lemon Juice

1/2 Cup Powdered Sugar
few Tbsp Cream
Lemon Juice

Dissolve the yeast in the warm water, and then add the sugar, and let proof for about 10 min. Add the egg, powdered milk, and 1-1/2 cups of flour. Mix well, and then set in a warm place to sponge for 30 minutes or so.

Fold in the butter and salt, add the flour and mix until the dough comes together. Knead for 15 minutes, adding flour until a smooth but slightly wet dough comes together. It should still be minorly sticky...

Rise in a large oiled bowl until doubled in size.

Turn out the risen dough, and roll into a rectangular sheet about the size of a medium baking sheet.

Spread the blackberry mix onto the dough in a thin layer. Wrap the roll up starting at one end and then using a bit of water at the other side to seal the roll.

Cut the roll into 12 equal pieces, and place in a greased 9x13 glass pan. Let rise once more until the rolls fill the baking pan. Here's one of the few times that I don't use my baking stone. It over carmelizes the sugars into a burnt mess...

When the levening is complete, bake in a 350 F oven for about 30 min, until just browning ontop.

To make the icing, mix the cream with the powdered sugar until a slightly pourable icing comes together. Add lemon juice to taste, and then slowly ice the tops of the rolls.

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