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Bread

Sugar Rolls

Name: Sugar Rolls
Prep time: 6 h
Cook time: 20 min
Yield: 24
Ingredients: For the dough; 3 cups Warm water, you want it lukewarm; 1 Tbsp Dried yeast; 1 tsp Chelsea White Sugar; 5 cups Flour; 1 tsp Salt; For the sugar rolls; 350g Butter, softened but not melted, plus 1 Tbsp. melted butter; 120 g Chelsea Caster Sugar, plus extra for sprinkling; 2 Lemon, zest only; 50 g Roasted almonds, unsalted, finely chopped (but not ground in a food processor as this would be too fine)

Preparation

6 hours

Bake

20 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

For the dough

3 cups Warm water, you want it lukewarm
1 Tbsp Dried yeast
1 tsp Chelsea White Sugar
5 cups Flour
1 tsp Salt

For the sugar rolls

350g Butter, softened but not melted, plus 1 Tbsp. melted butter
120 g Chelsea Caster Sugar, plus extra for sprinkling
2 Lemon, zest only
50 g Roasted almonds, unsalted, finely chopped (but not ground in a food processor as this would be too fine)

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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White Sugar

The uniform size of the...

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Method

To make the dough : Put the water, yeast and Chelsea White Sugar into a large bowl. Wait until the yeast melts, then stir and place in a draught free warm place (a sunny deck works well) until the mixture is very frothy.

Whisk in 2 cups of flour so you have a lump-free slurry. Set aside, covered, in a draught-free, warm place until doubled in bulk.

Add the remaining flour and salt and mix well. Cover, put back in the warm place and allow to double in bulk.

To make the rolls : Heat the oven to 200C. Brush 2 x 12 muffin tins with the 2 Tbsp of melted butter.

Roll the dough into 2 x rectanglea about 50cm by 20cm.

Using your hands, spread the butter evenly over the rolled out dough. Sprinkle the sugar, zest and almonds evenly over the butter.

Starting at one of the short ends, fold a third of the dough into the centre and fold the other third over the top so that you have a rectangle of dough a third as big as it was before.

With the open end towards you, roll the dough out so that it is back to being a 50cm by 20cm rectangle.

Repeat three more times, stopping and waiting for the dough to relax, if necessary. You will see that you will have formed a dough with many fine layers of the filling.

Starting at one of the long sides, roll the dough up into a sausage shape.

Cut the dough into 24 equal slices so that you have formed spirals.

Place the spirals of dough, cut side up, in the cavities of the muffin tin. Sprinkle the top of each very generously with more sugar.

Place in the oven and bake for 20 minutes or until well cooked.

Republished from bite.co.nz