This week’s bake are Almond cream rolls with cream cheese icing from Tatyana’s Everyday Food! These cream rolls are made with a soft yeast dough and filled with an almond, cinnamon, sugar, and butter mixture.
Almond Rolls originated from the Dutch pastry Banket. Banket is a type of sweet pastry filled with almond paste, which originated in the Netherlands. It is made in several forms, each of which go by various names. One variety consists of long bars or loaves which are sliced into individual servings – also referred to in English as almond rolls or almond patties, and in Dutch as banketstaven. Another variety are rolled logs shaped into letters – also referred to in English as Dutch letters, banket letters, almond letters, or butter letters; and in Dutch as banketletter or boterletter. It is sometimes made as individual banket or almond patties.
Banket is made by rolling pastry dough around an almond paste filling, then baking it. The pastry has a porous, airy, and flaky texture, with a dense granular filling.
In the Netherlands and in ethnic Dutch communities in the Midwestern United States, it is most popular during Christmas season. It is also popular during Dutch festivals in the United States.
Here is the recipe:
The Best Almond Cream Rolls with Cream Cheese Icing
from Tatyana Nesteruk of Tatyana’s Everyday Food
Ingredients:
240 ml whole milk
4 g dry active yeast
100 g white granulated sugar
2 large eggs, at room temp
76 g unsalted butter, melted
1 tsp sea salt
1 tsp EACH: vanilla extract, almond extract
71.5 g dry roasted almonds
438 g all-purpose flour
143 g dry roasted almonds
100 g white granulated sugar
1 tsp ground cinnamon
113.5 g unsalted butter, softened
1/2 tsp sea salt
240 ml heavy cream
226.8 g cream cheese, softened
120 g powdered sugar
1 tbsp Amaretto liqueur, or 1/2 tsp almond extract
sprinkle of salt
Instructions:
Making the Yeast Dough:
1. Start by heating the milk in the microwave or on the stovetop until it reaches between 120°F to 130°F. Pour the milk into a large mixing bowl.
2. Sprinkle in a few tablespoons of sugar, then sprinkle the yeast over the milk. Let the yeast proof for 5 minutes, until it’s foamy, then whisk it in.
3. Next, add in the remaining sugar, eggs, melted butter (cooled), salt, vanilla and almond extracts. Whisk for a minute until the eggs are well beaten.
4. Place the almonds into a food processor and pulse until they’re very finely chopped and coarse, but not as fine as almond flour. Add the crushed almonds to the batter.
5. Gradually begin adding the flour, whisking it in first until no clumps remain. Switch to a spatula once the batter thickens. Once a dough ball forms, turn it out onto a floured work surface.
6. Knead the dough, gradually adding more flour as needed. Knead for 4 to 6 minutes, until the dough is soft, elastic and still slightly sticky.
Proofing Instructions:
1. Place the kneaded almond dough back into the mixing bowl. Cover the bowl with a clean towel and place it in a warm corner of the kitchen to proof until it’s doubled in size, about 1 to 1 ½ hours.
2. I like to place the dough next to my stovetop, especially if the oven is on or if I’m cooking. The warm heat will speed up the proofing process.
Preparing the Filling:
1. Place the roasted almonds into a food processor. Pulse the nuts until they’re finely diced. Add in the sugar, cinnamon, salt, and softened butter next.
2. Pulse the ingredients together until a spreadable filling forms. The filling shouldn’t be too smooth; leave it slightly coarse.
Making the Rolls:
1. Once the dough is proofed, punch it down gently and place onto a floured work surface. Using a floured rolling pin, roll the dough into a large square, 20x20-inches in size.
2. Drop the almond filling in dollops over the dough, then spread it evenly to all edges using an off-set spatula.
3. Classic Cinnamon Roll Shape: roll the large square into a tight log, then using a sharp, serrated knife, cut the log into 12 pieces.
4. Twisted Rolls: cut the large square into 12 strips using a sharp knife. Start by cutting it in half, then scoring and cutting the rest. Gently lift each strip of dough and twist it from both ends, creating a twisted rope. Roll and shape the twisted dough into a small bun, tucking the end underneath.
5. Place the rolls into a casserole pan lined with parchment paper, spacing them evenly apart.
Proofing & Baking Instructions:
1. Begin preheating the oven to 350°F. Place the casserole pan with the shaped rolls onto the stovetop, where the heat from the oven will help proof the dough quickly.
2. Proof the rolls for 30 to 45 minutes, until they’re fluffy and doubled in size.
3. Bake the almond rolls at 350°F for 10 minutes. Remove the rolls from the oven and pour the heavy cream over the rolls all over, evenly.
4. Place the pan back into the oven and continue baking for an additional 25 to 28 minutes, until the rolls are a rich, golden-brown color.
Cream Cheese Icing:
1. Place the softened cream cheese into a medium-sized mixing bowl. Beat the cream cheese for a few minutes with a mixer, until it’s smooth and creamy.
2. Add in the powdered sugar, salt, and Amaretto or almond extract. Mix again for a few minutes, until the icing is smooth and creamy.
3. Once the rolls come out of the oven, spread the cream cheese icing over the top while they’re still hot. This way, the icing will melt and seep into the rolls better. Garnish the rolls with sliced almonds, if desired.
4. Enjoy the rolls while warm with coffee, tea, or milk!
Here are some pictures from the bake:
Have a great day !
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