Sunday, October 07, 2012

Cranberry and Apricot Rolls


I made these early this and totally forgotten about it until I check my unpublished photo folders. Actually there are so many of the pictures there that I have yet to publish it here. I really need to make some time to do it. Maybe next month when I have some spare time. Can you believe is already October and in another month we will be busy with Thanksgiving and follows by Christmas. How time fly. Anyway, back to these rolls. I made it for our breakfast using the Bee Bee’s Sweet Bread Loaf recipe. Instead of making it into a loaf I roll it out and spread it with apricot jam and sprinkle on some dried cranberries. Do check out Honey Bee Sweets blog as she is an expert in bread making.




Ingredients for Starter Dough:

250g bread flour
162ml water
1g instant active yeast

Knead everything together till it forms soft dough. Let dough proof in room temperature for an hour. Punch out the air and place in a large Ziploc bag and chill in the fridge (supposing 5°C) for 20~24hrs.


Ingredients for the Main Dough:

350gram bread flour
100g sugar (I used only 50 gram)
5g salt
8g instant active yeast
1 large egg - beaten
300g of starter dough
75ml fresh milk
50g unsalted butter


For the Filling:

1/2 cup apricot Jam
1 1/2 cups dried cranberries

1. Knead everything together except the butter till it is not sticky. Add in the butter and continue to knead till it passes the window panel stage. Whole process takes about 20 minutes. In the meantime, greased a muffin pan.
2. Let dough proof, covered for 45 minutes or until double in size. Then punch out the air of the dough.
3. Roll it out the dough into rectangle about 1/3” thickness, brush with apricot jam and sprinkle it cranberries on to.
4. With your palm lightly press the filling ingredients into dough and then roll them up like a jelly roll. Secure the roll by pinching both ends of the roll. Cut the rolls into 1” pieces and put them on the muffin pan
5. Cover and place them in a warm spot and let them rise for an hour or until they are doubled in size. Bake them at 350°F for about 15 – 20 minutes or until they are golden
6. Remove them from the oven and let them cool.

10 comments:

Sally How said...

wow...yummy...gonna try it in short cut. I'm going to get the ready bread dough that's sell in the frozen aisle at the grocery store. Thanks for sharing the recipe :)

ibh_sue said...

Wow so yummmy..

WendyinKK @ Table for 2..... or more said...

I haven't been baking bread for a long time....

Shereen said...

Look so pretty those buns.This I can bake as the boys do eat cranberry but the apricot jam tu a bit difficult la.. Lol!Have a fab time in Argentina and Brazil!

Cheah said...

Good idea to make it in a muffin pan..looks uniform!

Premalatha Aravindhan said...

wow perfect rolls,luks yum...

Ann@Anncoo Journal said...

Mmmm... I love to try this. Looks quite easy to make and yummy too :)

lyly said...

Gert, your rolls are yummy. Thank you for sharing the recipe.

missyblurkit said...

This is such a delightful recipe. The best thing about making breads...the aroma is very inviting and different from cookies etc.

lena said...

im itching to make some bread now!