Wednesday, 19 October 2011

Raspberry & Peach Breakfast Rolls.

  2 1/4 teaspoons yeast (active dry), 2 tablespoons sugar, 1 cup warm milk, 4 tablespoons melted butter, 3 egg yolks, 2 tablespoons honey, 1 teaspoon vanilla extract, 3 1/2 cups flour, 1 teaspoon salt, 1 can
of peach halfs, 2 handfulls of raspberry's. ( I used frozen because we didn't have fresh, they worked fine , but fresh ideally as they dont make the dough as wet).
1 Cup of icing sugar, squeeze of lemon juice, and a little water

Microwave the milk and butter until the butter is just melted. Add the sugar and yeast and let that just sit for 2-3 minutes (this lets it cool down before adding the egg).
 Stir in the egg yolks, honey and extract. Pour this into a large bowl with the flour and salt. Stir until well combined. Knead the dough a few times until it’s in a ball shape. Place this in a lightly oiled bowl and allow to rise in a warm spot for 1 hour.
Roll out the dough into a long rectangular shape. Add the peach half’s and raspberry's. (You could replace the fruit for nuts, butter, sugar or spices, whatever takes your fancy).
Roll up into a long log and slice into rolls. Place the rolls in a well-greased pan, then add little flicks of butter, and sprinkle with brown sugar, (this will caramelise nicely)
 Bake at Gas Mark 4, (350 F) for 40-45 minutes.

Make the glaze by squeezing the lemon into the icing sugar; add a little water until your preferred consistency. Then drizzle over the rolls.
Yummy :)

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