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Sunday, 18 December 2016

Baking Fruit Roll-Up's Using A Sourdough Starter

Having made the date balls in the previous blog, I was inspired to make a few more things with dates in them. I love both Chelsea Buns as well as Cinnamon Rolls and these two traditional recipes inspired me to come up with my own version of a semi-sweet delight that reminds one of these delectable treats. I call these rolls my Fruit Roll-Up's and use my sourdough starter as raising agent. You will love these! I baked them with teatime in mind, and ended up having them for breakfast the next morning. They are that good.

 In a large pot, measure 2 cups (500 ml) pitted and diced dates, 1 cup (250 ml) raisins, and 1 tablespoon (12,5 ml) lemon peel. You may opt to add fresh lemon peel.

Add 100 g (100 ml) margarine/butter.

Add 1/2 cup (125 ml) brown sugar.

Add the juice of 1 lemon (50-100 ml).

Melt the butter and sugar.

Allow the mixture to cool down. I placed the whole pot in cold water to speed this process up.

Now we will mix the dough. Add 4 cups (4 x 250 ml) cake flour to a large mixing bowl. Add 1/2 cup (125 ml) white sugar and 1 1/2 teaspoon (7,5 ml) salt.

Now add your sweet spices; 2 teaspoons (10 ml) fine cinnamon, 1 teaspoon (5 ml) nutmeg and 1/2 teaspoon (2,5 ml) fine cloves.
Option 1: If you wish to speed up the raising process, you can add a packet of Instant Dry Yeast to the dry ingredients.

Mix the dry ingredients well.

Add 1 cup (250 ml) sourdough starter, 1 cup (250 ml) lukewarm milk, 4 tablespoons (50 ml) oil, and 1 egg.
Option 2: If using Active Dry Yeast, add it to the lukewarm milk and sugar and allow 10 minutes to froth up.

Bring the dough together.

Knead the dough into an elastic dough ball.

Flatten the dough with your fingers to an almost rectangular shape.

Roll it out to about 1 cm thick.

Divide in quarters with a knife.

Divide each quarter in 4 so that you have 16 pieces altogether.

Roll each piece out to about 1/2 cm (5 mm) thick.

Ideally, they should all be the same size, although I deliberately did not shape them that way as I was baking for the family. There is always someone who wants a small piece! This time I am one step ahead of them. It won't be pretty, but it is accommodating ;-)

Coat each piece of dough with the cooled filling.

Roll the pieces up.

Stand them straight up in a rectangular (or round) cake tin. Prepare the tin with non-stick spray and coat with flour.

They can be slightly more firmly packed than mine turned out, but this will do.

Cover with plastic and allow to rise in a warm dry place until doubled in size.

Once risen, melt 100 ml (100 g) unsalted butter (or margarine, but be careful of it being too salty) and pour it over the rolls.

Bake in a preheated oven for 35-40 minutes at 200 °C.

Turn out on a wire rack to cool.

Prepare 1/2 cup of icing sugar, 2 teaspoons of lemon juice and old water to mix a thick icing sugar paste. Add the water a teaspoonful at a time as this mixture will easily become too runny.

Wait for the rolls to cool down before covering with icing, or the icing will melt and 'disappear' into the rolls.

Drip the icing onto the rolls with a spoon or knife.

Break the rolls apart at the 'seams'.

Each roll's fruit will be neatly tucked inside itself.

When you unroll the rolls, you discover this deliciousness inside. Some people prefer butter with their rolls, others enjoyed it without. Again, it is a personal choice.

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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