Christmas rolls; aka sticky sourdough rolls studded with rum and spice soaked dried fruit.
This is one for the sourdough bakers among us. As I type this I have a warm roll in front of me spread with butter and marmalade and it’s so so delicious. I have also sliced, toasted and served some with soft white cheese and a handful of pecans. That was a very nice supper situation.
Wrap these up in a tea towel, maybe give with a jar of jam? Delightful.
If keen to make these then here’s how it goes;
- Soak 2 cups dried fruit (I used a mix of currants, dried cranberries and apricots) in 2 cups brandy. Add in 1 tsp mixed spice and the zest of one orange.
- Make up a batch of sourdough dough. If you’d like to try my one it’s in an earlier blog post.
- On the second turn of the dough, fold in the dried fruit (I use a slotted spoon to remove fruit from the soaking mix). Reserve soaking mix for later.
- When ready to shape the dough, cut in half (if you’re using my ‘recipe’ which makes enough for two loaves or about 12 buns) and either divide the whole lot into buns (around 150g each) or make one batch of rolls and one big loaf.
- Towards the end of the baking time, place the reserved soaking liquid in a small saucepan, add the juice of the orange we zested earlier and 1/2 cup sugar. Bring to a boil and simmer until mixture reduces right down, by half.
- As soon as the rolls come out of the oven, brush each one with a good amount of the rum syrup.