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Recipe From What's For Lunch, Honey?
Prep Time: 30 minutes
Total Time: 3 hours
Ingredients:
For dough
235 ml water
235 ml milk
115g butter
140g sugar
2 eggs
1 ½ teaspoon salt
4 teaspoons yeast
595g flour
For filling and topping
500g Lingonberry preserves
350g dark chocolate, coarsely chopped
130g icing sugar
2 tablespoons milk
Pistachios, coarsely chopped
Method:
In a saucepan combine the milk and water. Heat just to a scald.
Pour the liquid into a large bowl and add the butter. Stir till the butter is melted.
Add the sugar and stir till the sugar has dissolved. Before continuing check the temperature of the mixture to make sure it's not too hot. The temperature should be around 40-45 degrees C.
Once the mixture has cooled add the eggs, instant yeast and about 2 cups of flour. Mix till smooth and allow to sit uncovered for 10 minutes.
Add the salt and some more flour and mix. The mixture will eventually become too hard to mix, at this point transfer onto a flat surface and continue to add the flour and knead. The best way to continue is to roll up your sleeves and knead with your hands.
Continue kneading for about 10 minutes. Rub the sides of a clean bowl with a little oil. Place the kneaded dough into the bowl and turn over till all sides are very lightly coated with the oil.
Cover with plastic wrap and allow the dough to rise until it has doubled in volume. This will take about 1 - 1 ½ hours.
Transfer to a flat surface. Place a sheet of baking paper under the dough. With a rolling, roll out the dough into a 40x54 cm rectangle. Spoon out the lingonberry preserve and spread over the dough, leaving approx. 2 cm edge all around.
Sprinkle the chopped dark chocolate, covering the preserve.
Similar to cinnamon buns, roll the dough from the long side up, using the baking paper as an aid as you roll upwards. Pinch the dough together to close as best as possible.
With a floured sharp knife cut about 12-15 slices, about 4 cm wide, from the dough roll, making sure to flour the knife in between each cut.
Place the buns in a lightly buttered oven-proof dish or place on a baking sheet. Cover with plastic wrap and allow to rise for 1 hour.
In the meantime preheat the oven to 175 degrees C. Once the buns have doubled place in oven and bake for 25 to 30 minutes.
Prepare the icing by mixing the sugar and the milk in a small bowl until it is smooth and thick. Once the buns are done, allow them to cool on a rack, then scatter a few chopped pistachios and drizzle generously with the icing.
You can use any type of your favorite preserve. This fig and ginger preserve will make everyone drool for more or this delectable plum and cinnamon preserve is perfect for breakfast, tea, or just about anytime of the day!
Decadent would be simply drizzling some dulce de leche and a few nuts!
All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | If you are interested in using my texts or photographs please contact me | You may not use my work for commercial purposes without my permission | You may not alter, transform, or build upon this work in any form | Please Ask First
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