Made Nov 6, 2024
Note: I mistakenly looked at the filling's sugar on the ingredient list instead of the dough's,(Thanks typical recipe websites that that have ads pop up and shift your spot of the page!) so I used half a cup of brown sugar instead of a fourth a cup of white. The dough did not double in size after the first rise, but they still came out fine overall. Maybe they would have been fluffier if made correctly.
The filling just barely covered the dough, might be a good idea to x1½ the recipe if making again.
I baked a very small pie pumpkin and made my own puree. The 55g of pumpkin added to the filling was all that was left after making the dough and I didn't know what else to do with it.
Probably used a Pink Lady apple... hard to say since I've gotten apples a couple times recently from my CSA. But they kept their shape (didn't turn into sauce) and some crunch after a little cooking, which I liked.
Dough Ingredients:
⅓ cup Whole Milk
2 tablespoons Unsalted Butter ½ cup (115g) Pumpkin Puree (if homemade, squeeze out extra liquid) ¼ cup (50g) Granulated Sugar ½ teaspoon Ground Cardamom
½ teaspoon Iodized Salt
1 Large Egg
2¼ teaspoons (one 7g package) Instant or Active Dry Yeast
2⅔ cups All Purpose Flour
Filling Ingredients:
¼ pound (1 cup) Fresh Cranberries
1 medium Apple, peeled and chopped into small pieces (120g)
½ cup (100g) Brown Sugar
1 teaspoon Ground Cardamom
½ teaspoon Ground Ginger
¼ teaspoon Allspice
Kosher Salt
Water
optional: 55g Pumpkin Puree
Icing Ingredients:
1½ tablespoons Unsalted Butter
2 whole Cardamom Pods
Kosher Salt
½ teaspoon Pure Vanilla Extract
2 tablespoons Whole Milk
1½ cups (170g) Confectioners' Sugar
Directions:
Warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is just melted. You want the mixture lukewarm (105°F (41°C)-115°F (46°C)), not scorching hot. Set aside. Whisk the pumpkin puree, sugar, cardamom, and salt together in a large bowl or in the bowl of your stand mixer. Whisk in the warmed milk/butter, egg, and yeast until combined. Using the dough hook or paddle attachment on low speed or mixing by hand using a silicone spatula or wooden spoon, mix in 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl as needed. Add 1⅔ cups more flour and beat for 1 more minute.
Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size.
Make the filling while dough is rising by combining cranberries, sugar, spices, a pinch of salt, a splash of water, and optional pumpkin in a medium sauce pan. Cook over medium heat and stir frequently. Once the cranberries start to pop and break drown, add the apples. Cook for another 20 minutes or so, add a little more water if mixture seems too dry.
Grease the bottom and sides of a 9x13 inch baking dish.
Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into about a 15x20 inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you’re doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.
Spread the filling evenly on top of the rolled-out dough. Carefully, roll dough up tightly into a log. Using a piece of thread or a very sharp knife, cut into 12 even rolls, each about 1 to 1¼ inches thick. Arrange rolls in the prepared pan.
Preheat oven to 350°F (175°C)
Cover the rolls and allow to rise until doubled in size, about 1 hour. (Or overnight in the refrigerator. Sit out at room temperature for one hour before baking.)
Bake rolls for about 22-28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.
In a small sauce pan, melt butter with the bits of spice removed cardamom pods' husks. Once butter is melted and cardamom is fragrant, remove from heat and remove the bits with a spoon. Add the milk, vanilla, and a pinch of salt.
In a small bowl mix the confectioners' sugar with the warm butter mixture.
Cover rolls with icing.
Final Notes:
Luke liked the icing, but I think I would prefer a spiced syrup glaze.
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