Saturday, November 28, 2009

Raspberry Almond Rolls

From Better Homes and Garden's Prizewinning Recipes cookbook.

1 cup water
1 egg
2 Tbsp cooking oil
3 1/2 cups flour
1/4 cup sugar
1/2 tsp salt
1/2 tsp almond extract
1 package active dry yeast
3 Tbsp raspberry or blackberry jam
8 oz can almond paste
1 recipe powdered sugar icing

1. Using kitchen mixer with dough hook, combine the first 8 ingredients and mix until well blended and nice dough forms. Punch down. Cover; let rest for 10 minutes.
2. Grease baking sheets or a 9x13 pan; set aside. On a floured surface, roll dough into a 12x10 inch rectangle. Spread jam over dough. Crumble almond paste; sprinkle over dough. Starting from a long side, roll up dough; seal seams. Cut into twelve 1-inch slices. Place rolls, cut sides down, 2 inches apart on prepared baking sheets for individual rolls or arrange in prepared baking pan. Cover; let rise until nearly double (about 30 minutes).
3. Bake in a 350 degree oven until golden brown (allow 18 minutes for individual rolls or about 30 minutes for rolls in pan). Cool on wire rack for 5 minutes; transfer to a serving platter. Drizzle with powdered sugar icing. Serve warm.

Powdered Sugar Icing:
In a medium bowl, stir together 1 cup powdered sugar, 1 Tbsp milk, and 1/4 tsp vanilla. Stir in enough additional milk, 1/2 tsp at a a time, to make icing of drizzling consistency.

*Note - for best results, use almond paste without syrup or liquid glucose

No comments:

Post a Comment