Apple Cranberry Rolls
Ingredients
Apple Cranberry Filling:
2 apples peeled and cut into small pieces
juice of a lemon
1/2 teaspoon lemon rind
1/2 cup dried cranberries
3 cups tablespoons Agave nectar or ⅓ sugar
1/2 teaspoon vanilla
dash of salt
1 teaspoon of cornstarch
Sweet Dough:
6 cups all purpose flour
1/2 teaspoon salt
2 packages of dry yeast (4 ½ teaspoons dry yeast)
2 cups lukewarm water
2 teaspoons sugar
1 cup milk
1/4 cup butter cut into pieces
2 eggs beaten
1/2 cup sugar
rind of a lemon (about 2 teaspoons)
Preparation
1
Apple Cranberry Filling
2
In a mixing bowl add the lemon juice(about 1/4 cup), lemon rind and toss in the apple pieces.
3
Stir with a wooden spoon to coat the apples with the juice. This will prevent discoloration.
4
Pour in the agave nectar and stir. Add the cranberries.
5
In a small saucepan add the juice from the fruit mixture and whisk in the teaspoon of cornstarch.
6
Heat and allow to thicken slightly, about a minute.
7
Add the fruit and cook an additional minute or two to thicken. Transfer to a bowl and set aside to allow to cool.
8
Sweet Dough:
9
Begin by proofing the yeast: Pour 1 cup of lukewarm water in a bowl, add 2 teaspoons of sugar and sprinkle the yeast over the water.
10
Let stand in a dry and draft free place for 10 minutes.The yeast should foam and expand.
11
Pour the milk in a saucepan and heat to just below the boiling point. Add the butter, 1/2 cup sugar,and salt to the scalded milk; stir to dissolve.
12
Set aside and allow to cool to lukewarm temperature.
13
In a large mixing bowl whisk the eggs with the lemon rind and add the yeast.
14
Whisk in 3 cups of flour into the wet ingredients and continue beating until you have a smooth and thick batter.
15
Continue to stir in enough of the remaining flour to make a soft dough. It should no longer stick to your hands. (You will probably not need the full 6 cups of flour. The remainder can be used to flour your work surface and does eventually get incorporated into the dough.)
16
Transfer to a floured work surface and knead for 10 minutes. The dough should be smooth and have a satin finish.
17
Transfer the dough to a greased glass or ceramic mixing bowl and cover with plastic wrap.
18
Place in a warm and draft free place for 11/2-2 hours, until the dough doubles in size.
19
Punch down the dough. Place the risen dough on a floured work surface and roll out into a 1/4-1/2 inch thick rectangle and measuring about 12"x20".
20
Spread the prepared fruit filling on the dough, and grate butter over the spread or dot with butter pieces.
21
Roll up the dough as you would a jelly roll
22
Cut into 2" thick slices and place in a 9"x13" prepared cake pan. My dough seemed to explode and I had to use an extra small loaf pan to accommodate the large slices.
23
Sprinkle turbinado sugar on the rolls if desired.
24
Allow for the dough to rise a second time by putting it in a warm place for about an hour. The dough will again double in size.
25
Dot the center of the buns with some thin 1" squares of butter.
26
Bake in a pre-heated 375ºF oven for 30-35 minutes.
27
Remove from the oven and brush the tops with butter. If desired glaze with an icing sugar water mixture.
.
About
I can't believe I'm actually going to say this but "I was looking forward to the cooler crisp weather with excitement " which in turn meant the start of autumn and apple harvest. As mentioned in an earlier post, the apple flan recipe, apple season has my head brimming with recipe ideas, and I have the intention of using the fruit which started it all in paradise, to its full potential.. No wonder poor Adam couldn't resist that first bite and who can resist these to die for apple cranberry rolls hot out of the oven? Three down and happily so many more to go!
Yield:
4 servings
Added:
Monday, September 20, 2010 - 6:57pm
Comments
September 21, 2010
I wish I ate this kind of thing. These look GREAT!!!
December 8, 2010
Curt, I apologize for my very late thank you reply. I'm rather new the site and will attempt to be more vigilant when it comes t comments. I really happy you enjoyed the post.