Ingredients
3.5 tbsp butter
0.5 cup milk
0.25 cup water
1 tsp yeast
2.25 cup flour
1 tsp ground cardamom
0.5 tsp salt
200g raspberry jam
0.25 cup unsweetened coconut flakes
vanilla custard from 1 cup of milk
Preparation
Bloom the yeast in the water. Add the sugar, butter melted, and milk warmed.
Add in the flour and salt and knead for 5 minutes until smooth. Allow to rise covered in a warm place until about doubled in size.
Roll out into an 18-inch on one side rectangle, about 0.25-inch-thick. Spread with the warm jam and sprinkle on the coconut flakes.
Roll up starting on the 18-inch side. Cut into 9 rolls with a floss. Place the rolls into a 9-by-9 inch baking pan lined with parchment paper. Allow to rise until puffy and the dough does not spring back when pressed.
Dimple the middle and spoon the 1 cup of vanilla custard (I made Bird's custard with vanilla extract added) into the dimples.
Bake in a preheated 375F oven for about 20 minutes, until rolls are light brown. Cool on a cookie rack.
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