Nothing like the green of spring after the long brown of winter. It is on, and I am loving it!
These are so lovely and very tender. If there are only two of you, I recommend making a half batch, unless you are gunning for a little over indulgence, tee-hee.
Dough:
1 T active dry yeast
1 T sugar, divided
3/4 cup almond pulp
1/2 cup milk
1/4 cup (4T) butter
2 eggs, at room temperature
4 1/2 – 6 cups flour (675 – 900 grams, if you’re weighing)
Filling:
2 T melted butter
1 C brown sugar
1/2 cup almond pulp
1 T cinnamon
1/4 C golden syrup – Lyle’s is what I use, but you could substitute corn syrup for a less tasty result
Dough: Put one cup of warm water into a large bowl, and add the yeast and a big pinch of the sugar. Let sit until it gets foamy. If it doesn’t get foamy, your water may have been too hot, or your yeast is dead.
Meanwhile, put the almond pulp, milk, and butter into a small pot, and heat until everything is warm but not hot (no killing the yeast!), and the butter is melted. Add the eggs, and mix until combined. Add to the yeast mixture, along with three cups (450g) of flour, and stir until combined. Add flour, 1/2 cup at a time, until you have a soft, slightly sticky dough. Knead on a floured surface until it is smooth and elastic. Return to the bowl, cover with a tea towel or loose fitting lid, and let rest for about an hour, until doubled in size.
Filling: With the exception of the butter, combine the ingredients in a bowl, stir until well mixed. Set aside.
Divide dough in half, and roll each piece on a lightly floured counter. Depending on how you like your rolls, go really long and thin, which is what I do, or a 14″ square for a more typical style. Brush half of the melted butter on the rolled dough. Spread half of the filling over top. Roll up jelly-roll style. Repeat with second half of dough and filling.
Using a very sharp knife, cut each roll into six-ten even slices. Place in greased 13×9″ pan(s). Cover loosely, and let rise for 30 minutes. Or, you can do this entire process in the evening, and put your sliced rolls in the fridge to rise overnight. If you do this, let them get to room temperature for about an hour before putting them into the preheated oven in the morning.
Bake at 350 degrees for 20-30 minutes, until golden. If you like, drizzle with a powdered sugar and whipping cream/milk glaze once cool enough to touch. Enjoy!
If you suddenly and unexpectedly feel joy, don’t hesitate. Give in to it. There are plenty of lives and whole towns destroyed or about to be. We are not wise, and not very often kind. And much can never be redeemed. Still, life has some possibility left. Perhaps this is its way of fighting back, that sometimes something happens better than all the riches or power in the world. It could be anything, but very likely you notice it in the instant when love begins. Anyway, that’s often the case. Anyway, whatever it is, don’t be afraid of its plenty. Joy is not made to be a crumb.
Mary Oliver
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Conquer the angry one by not getting angry; conquer the wicked by goodness; conquer the stingy by generosity, and the liar by speaking the truth.
Siddhartha Gautama
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I got the blues thinking of the future, so I left off and made some marmalade. It’s amazing how it cheers one up to shred orange…
D.H. Lawrence
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