Wednesday, February 16, 2011

Cranberry Walnut Butter Rolls

250g high-protein flour
50g superfine flour
4g salt
35g castor sugar
5g instant yeast

170ml milk
35g orange jam

40g butter

30g dried cranberries, chopped
25g toasted walnuts, coarsely chopped

(E)-mixed together
20g softened butter
10g castor sugar

1 tbsp milk
1 tbsp beaten egg

Some almond strips

Sift the high-protein and superfine flours together. Combine with the rest of ingredients (A) in a mixing bowl and add ingredients (B). Mix with an electric mixer fitted with a dough hook, knead until a dough is formed. Add in(C) and continue to knead until dough is smooth and pliable.

Mix in ingredients (D) until well combined. Cover dough with a damp tea towel and leave aside in a warm place for about 40-45 minutes to rise until doubled in bulk.

Remove dough onto a lightly floured table-top and punch down the dough. Roll out into a flat rectangular sheet of about 0.5cm thickness. Brush with butter mixture (E). Roll up like a Swiss Roll and tighten up slightly. Cut into 3cm widths and arrange the pieces in paper cups.

Leave aside to proof for about 35-40 minutes or until the rolls have doubled in bulk. B rush lightly with glaze and sprinkle with almond strips. Bake in a preheated oven at 150 degrees C for 20-25 minutes or until golden or well risen.

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