I do not about you but I love freshly baked sweet yeast rolls. These are filled with rhubarb puree and brushed with sugar icing. You can eat them warm or just after cooling because they are incredible the same day as baked. The filling is a little sour and perfect matches with sweet icing. You will not stop eat them. Enjoy!
about 12 rolls
- 3 cups + 2 tablespoon (400 grams) all-purpose flour
- 1/3 cup (75 grams) sugar
- 1 package (7 grams) active dry yeast
- 2 large eggs
- 1/3 cup milk
- ½ teaspoon vanilla extract
- 8 tablespoons unsalted butter, softened
- ½ tablespoon (9 grams) kosher salt
- 400 g fresh or frozen rhubarb stalks
- 4 tablespoons sugar
- 2 tablespoons corn starch
- 2 tablespoons water
- ½ cup (100 g) icing sugar
- 3-4 tablespoon warm water
In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar and yeast. With mixer on low speed, add eggs, milk, and vanilla. Beat until mixture comes together, 2 to 3 minutes. (If the mixture remains too dry and crumbly, add more milk, 1 tablespoon at a time.)
With mixer on low speed, add butter, 1 tablespoon at a time. Add salt, beating just until combined, about 3 minutes. Increase speed to medium, and beat until a smooth and elastic dough forms and pulls away from the sides of the bowl. (If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time.)
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover, and let stand in a warm, draft-free place (75°) for 1 ½ to 2 hours or until doubled in size. After dough has risen, refrigerate for 30 minutes. Alternatively, the dough can be made one day in advance and the entire rise may take place in the refrigerator overnight.
Make filling: chop rhubarb stalks in small pieces. Place rhubarb, sugar and water in a medium saucepan and heat on medium heat until rhubarb becomes tender and changes to a puree. Some bigger pieces can occur. Drain the excess of juice. Try and add more sugar if you like more sweet bakes. Mix in the corn starch to make the mixture thicker.
Grease and line a cookie tray. On a heavily floured surface, roll dough to a 12-inch square. Spread with rhubarb filling. Starting at one side, roll up dough, jelly-roll style, and press edge to seal. Using a sharp knife, slice the roll into 1 inch wide slices. Carefully transfer every slice onto baking tray, laying flat. Cover, and let stand in a warm, draft-free place (75°) for 20 minutes.
Preheat oven to 350°. Bake for 15 minutes. Brush warm rolls with sugar icing.
Make icing: mix together icing sugar and water until smooth. The icing should be thick but still liquid, add more water if needed.
Category: Yeast cakes.