- Preparation time
- 120 mins
- Cooking time
- 170 mins
- 7 people
- Meal course
- Posted by
- Posted on
- August 1, 2016
Light Redcurrant Rolls are a timeless dessert, breakfast or snack. They have such a delicate taste of fresh yeast, warm milk, sour redcurrants and sweet vanilla, that you won’t even think twice before going for seconds.
Baking yeast rolls and cakes is really not a tour de force. All you need for your puffy, airy and aromatic yeast rolls are:
- good, fresh yeast
During summer the problem of heat goes away. In winter you need a heater, a fireplace or simply an oven turned on to 50°C so that your rolls can rise. You should avoid draft and cold currents around your baking area. Sieving the flour will help your rolls rise more easily, they will be more airy and more puffy. Thanks to the butter, yeast rolls remain fresh for longer, they are more elastic and more moist.
Redcurrants. These tiny, shiny little red spheres are a real vitamin, mineral and antioxidant bomb. They are particularly reach in vitamin B and C . Redcurrants are quite sour, that is why combining them with icing sugar is almost a must.
These light yeast rolls with sour redcurrants are great for breakfast, for dessert or as an afternoon snack. They go perfectly with a cup of coffee, milk or hot chocolate.
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- Remove all the ingredients from the fridge. All of them need to be at room temperature before you start baking. Otherwise your yeast rolls will not rise.
- Sieve the flour (save 2 Tbs for later) into a large bowl and combine with the other dry ingredients: yeast, sugar and salt.
- Warm the milk (it cannot be hot). Pour it into the bowl with dry ingredients and start combing with a wooden spatula or with a machine spiral hook.
- Slowly add the eggs and afterwards the yolks, one by one, and continue kneading the dough using the hook or manually, for 15 minutes.
- Add soft butter and knead the dough for 5 more minutes. Your dough should become elastic and not sticky.
- Cover the dough with a foil or with a kitchen towel and store in a warm place for 1.5 hours. During this time your dough will rise and increase its volume approximately 3 times. If you do not have time to continue baking the rolls the same day, you can now put the dough to the fridge and store it for up to 24 hours.
- Prepare a circular baking form around 28cm in diameter or a square one 25cm x 25cm. Put baking paper on the bottom of the form and grease the edges.
- Spread flour on a pastry board. Roll the dough. It should be approximately 30cm x 30cm large and 5min thick.
- Grate white chocolate and combine redcurrants with icing sugar and with 2 Tbsp of flour.
- Spread the redcurrants, the white chocolate and vanilla sugar on top of the dough.
- Whisk 1 egg yolk in a little bowl. Roll the dough and form a Roulade. Slice it into 2.0cm thick slices and place in the baking form. Flatten gently each roll with your fingers and brush with the whisked yolk.
- Cover the rolls with a kitchen towel and set aside for 1 hour in a warm place. The yeast rolls will increase its volume around twice.
- Preheat the oven to 180°C (355°F) and bake the redcurrant rolls for 20 minutes.
- Remove the rolls from the oven immediately, (otherwise they become dry), but allow to rest in a warm place (it can be somewhere close to the warm oven). If you like, you can spread some icing sugar on top.