I’ve been neglecting baking for too long. I’ve got into the habit of just refreshing my sourdough starters every week and making loaves and rolls almost automatically, with no attempts at trying something new.
In the past, I’ve made savoury rolls, like cheese and pickle, or chorizo and sun-dried tomato, this time I’m going for a sweet version. I have some Blood Orange fruit spread
and I will add chopped apricots and flaked almonds as well.
The basic dough is a sweet one and I’ve chosen the Richard Bertinet one,
250g Milk
10g Instant Yeast
500g Strong White Flour (For a softer dough you can substitute 150g Plain Flour for Strong)
60g softened Butter
40g Sugar
10g Salt
2 large eggs.
I warm the milk a little before I make the dough as usual.
Once it’s had its first rise, I turn it out and stretch it into a rectangle.
Spread a thin layer of the orange spread on it,
then sprinkle the chopped Apricots and Flaked Almonds.
Roll up and cut, laying the rolls out on a greased sheet,
and prove for another 30-45 minutes while the oven heats up.
Bake for 18 minutes at 230°C or until the internal temperature is 95°C.
And that’s it.
