Friday, May 14, 2010

Cheesy Apricot Jam Roll



This recipe has been on my mind for a long time and last night I finally plucked up enough courage to give it a try. This is my 1st time trying out this recipe, but it turned out very well (so it must be very fool-proof cos I am a bread idiot.) I tweaked the recipe a little bit and used apricot jam instead of orange marmalade. The rolls are really soft and fragrant and the unique combination of cheese plus apricot jam gives the rolls a sweet, tangy and yet cheesy taste. It is a unique taste but definitely a good match. Kudos to Pusiva for coming up with such a recipe! (I have tried many of her cake recipes and they have always been very good.) Try it out and you will know. :)


(Recipe reproduced here for easy reference, pls refer to Pusiva Culinary Studio's Cheesy Orange Marmalade Rolls for the original recipe.)

INGREDIENTS (makes 12-14 rolls)
2 cups bread flour or high protein flour 
(280g)
1/2 cup plain flour (65g)
1/2 cup warm water
1 egg
2 tbsp sugar
2 tbsp butter (28g)
2 tsp instant yeast (I used Bruggeman)
1 tsp salt

1 cup apricot jam
(original recipe used orange marmalade)
1 cup grated cheese

METHOD

1. Dissolve yeast in 1/4 cup of the warm water.

2. Combine egg, butter, salt, sugar and the yeast mixture. Add flour alternately with the remaining 1/4 cup of warm water. Mix until well combined. Turn the dough onto a floured board and knead. Cover and let it rise in a warm place for 1 hour or until doubled in bulk. (I put the dough in a glass bowl, covered it with a greased clingwrap, and put it in a closed unheated oven with a big bowl of boiling water beside it.)


 
3. Roll dough out into a rectangle. Cover generously with apricot jam. Sprinkle with the grated cheese. Starting from the long side, begin rolling the dough down to the bottom edge, swiss roll style. Cut the rolled dough into 1 inch slices and place on a lightly greased pan 1 inch apart. (Line the baking pan with greased baking paper for easier removal of the rolls.)



4. Let the rolls rise again in a warm place until nearly doubled in size, approximately 45 minutes.



5. Bake in a preheated oven at 200° C for 12-15 minutes.

 


A more recent attempt on 29 Sep 2011: Orange Marmalade Roll revisited

2 comments:

  1. Wow! Your rolls look fantastic! Don't think you're a bread idiot. Btw, you're in my blogroll now. ;)

    ReplyDelete

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