Apple Cranberry Rolls

  


I can't believe I'm actually saying this but I was  looking forward to the cooler  crisp weather with excitement  which in turn meant the start of autumn and apple harvest. As mentioned in an earlier post, (apple flan recipe) apple season has my head brimming with recipe ideas, and I have the intention of  using the fruit  which started it all in paradise, to its full potential.. No wonder poor Adam couldn't resist that first bite and who can resist these "to die for" apple cranberry rolls hot out of the oven?  Three down and happily so many more to go! 


Ingredients
Apple Cranberry Filling:
2 apples peeled and cut into small pieces
juice of a lemon
1/2 teaspoon lemon rind
1/2 cup dried cranberries
3 tablespoons Agave nectar or 1/3cup sugar
1/2 teaspoon vanilla
dash of salt
1 teaspoon of cornstarch

In a mixing bowl add the lemon juice (about 1/4 cup), lemon rind and toss in the apple pieces. Stir with a wooden spoon to coat the apples with the juice. This will prevent discoloration. Pour in the agave nectar and stir. Add the cranberries.  In a small saucepan add the juice from the fruit mixture and whisk in the teaspoon of cornstarch. Heat and allow to thicken slightly, about a minute. Add the fruit and cook an additional minute or two to thicken. Transfer to a bowl and set aside to allow to cool.

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Sweet Dough:
6 cups all purpose flour
1/2 teaspoon salt
2 packages of dry yeast  (4 1/2 teaspoons dry yeast)
2 cup lukewarm water
2 teaspoons sugar
1 cup milk
1/4 cup butter cut into pieces
2 eggs beaten
1/2 cup sugar 
rind of a lemon (about 2 teaspoons)

Begin by proofing the yeast: Pour 1 cup of lukewarm water in a bowl, add 2 teaspoons of sugar and sprinkle the yeast over the water. Let stand in a dry and draft free place for 10 minutes.The yeast should foam and expand. Pour the milk in a saucepan and heat to just below the boiling point. Add the butter, 1/2 cup sugar, and salt to the scalded milk; stir to dissolve. Set aside and allow to cool to a lukewarm temperature.
In a large mixing bowl whisk the eggs with the lemon rind and add the yeast.  Whisk 3 cups of flour into the wet ingredients and continue beating until you have a smooth and thick batter. Continue to stir in enough of the remaining flour to make a soft dough. It should no longer stick to your hands. (You will probably not need the full 6 cups of flour. The remainder can be used to flour your work surface and does eventually get incorporated into the dough.)
Transfer to a floured work surface and knead for 10 minutes. The dough should be smooth and have a satin finish. Transfer the dough to a greased glass or ceramic mixing bowl and cover with plastic wrap. Place in a warm and draft free place for 11/2 to 2 hours, until the dough doubles in size.
Punch down the dough.  Place the risen dough on a floured work surface and roll out into a 1/4 to 1/2 inch thick rectangle and measuring about 12"x20".

 Spread the prepared fruit filling on the dough, and grate butter over the filling or dot with butter pieces

Roll up the dough as you would a jelly roll

Cut into 2" thick slices and place in a 9"x13" prepared cake pan. My dough seemed to explode and I had  to use an extra small loaf pan to accommodate the large slices. Sprinkle turbinado sugar on the rolls if desired.

Allow for the dough to rise a second time by putting it in a warm place for about an hour. The dough will again double in size.

Cut enough thin slices of butter into one-inch squares to dot the top center of each bun. Bake in a pre-heated  375ºF oven for 30-35 minutes. Remove from the oven and brush the tops with butter. If desired glaze with an icing sugar water mixture.

Voila, another apple recipe under my belt and speaking of belt, I hope I will have more willpower than Adam, and be able to limit myself when I dig into one of these apple cranberry rolls with a hot cup of coffee.