Remember when you were young and your mother would tell you “dessert” is not a breakfast then turn around and feed you sugared speed from a box that would send you into a souped-up hyper state just before sending you off to an educational institution where you were expected to sit still and learn?
Yeah, I never saw the logic in that one either.
I say “Let them eat cake..or at least the closest equivalent.”
Today called for something warm, sweet and high on the “carb-o-scale”.
The idea for this recipe came to me a couple of weeks ago while I was trying to get to sleep – talk about “sweet dreams”.
Initially I wanted to make this with raspberries and several other ingredients all together but when I made the dough yesterday I realized I didn’t have some of the necessary food-stuffs. So perhaps we could say this was a new idea.
I love making bread, even more so than desserts and although this can be a dessert it’s also a breakfast or a “middle of the day, sweet tooth attack” snack.
The beauty of dishes like this is they give you a perfect excuse to eat sweets first thing in the morning.
It takes some time to prepare but the end result is wonderful. Mr. Sweet Butter was in heaven and I had a new recipe to add to my repertoire.
The dough and sweet cream are adapted from recipes by Ciril Hitz.
Isn’t it great to be all grown up?
- Dough - prepared the day before
- Sweet Cream
- Blueberry Sauce
- Roll Preparation
- Sweet Glaze
- The day before
- 1½ C. whole milk (room temperature)
- 1 large egg (room temperature)
- ½ Vanilla bean split (or ¼ tsp vanilla powder) - this is optional if you do not have either
- 5¼ C. bread flour
- 3 tsp instant yeast
- ⅓ C. sugar
- 1½ tsp salt
- 5 Tbs unsalted butter (refrigerated)
- 1 C. whole milk
- 1 tsp vanilla extract or seeds of ½ vanilla bean or ½ tsp vanilla paste
- 2 Tbsp sugar
- 3 egg yolks
- 2 Tbs cornstarch
- 2 Tbs sugar
- 1 Tbs unsalted butter
- 1 C. fresh or frozen blueberries
- ¼ C. sugar
- ⅛ tsp. cinnamon, nutmeg or apple pie spice
- 4 Tbs milk
- 2 Tbs light corn syrup
- 1¾ C. powdered sugar
- 4 Tbs butter - softened
- Split the vanilla bean in half and add the seeds to the milk.
- Pour milk and egg into large mixer bowl and add the flour, yeast, sugar and salt. Mix on low speed until dough begins to come together - do not over mix.
- Using a rolling pin hammer the butter on a sold surface between two sheets of parchment paper until butter resembles plastic. Cut butter into 7-9 separate sections.
- Increase speed of mixer to medium and slowly add the butter pieces in stages. Make sure the butter is completely incorporated in to the dough before adding the next piece.
- Mix until sold soft dough forms. If dough is ragged or tears easily it is underdeveloped. Continue mixing until stretchy.
- Wrap dough securely in plastic wrap and put in refrigerator overnight. Dough will expand so be sure it's wrapped tight and can't break free of plastic.
- In saucepan bring milk, ½ vanilla and second portion of the sugar to a rolling boil, stirring constantly. Once milk boils set aside and cool slightly.
- Add egg yolk, cornstarch and first portion of the sugar in a bowl and whisk until light yellow and smooth.
- Here's the tricky part so be careful - using a whisk temper the egg mixture with the warm milk by SLOWLY add a little milk at a time, constantly stirring until fully mixed in.
- Add mixture back to pan and reheat on low temperature, mixing with which constantly until cream begins to thicken. Careful not to let the sauce burn or coagulate to the bottom of the pan.
- Remove from heat once it begins to bubble and stir in butter and other ½ vanilla.
- Transfer to a cool bowl and cover with plastic wrap being sure wrap completely touches the top of the cream. This will prevent a skin from forming. Place in fridge until needed.
- Add all ingredients to small sauce pan and cook until just slightly thickened but blueberries still retaining most of their shape.
- Set aside to cool until needed.
- Roll out dough on a slightly floured surface into a large rectangle approximately ¼ inch thick or less. Try to roll out as symmetrically as possible to ensure even rolling.
- Spread pastry cream over the entire surface of the dough from edge to edge. More for thicker dough, less for thinner. Don't be too sparing with it, you want these good and creamy.
- Sprinkle almonds over layer of cream.
- Using a small spoon add blueberries in small dollops over complete surface. Do not spread in order to prevent mixing with the cream.
- Roll the dough lengthwise into a long roll pulling the ends gently to keep edges even.
- With a sharp knife cut the dough into 1½ inch sections placing each on a parchment lined cookie sheet about 1 inch apart.
- Cover sheets and allow to proof for about an hour or until nearly doubled in size.
- Heat over to 350 degrees (180 C.) and bake for 15 minutes. Cook in additional 2 minute increments until golden brown.
- Drizzle with sweet glaze and serve warm. Keep in refrigerator and reheat for 20-25 seconds.
- While dough is rising combine milk and corn syrup in small sauce pan and heat until approximately 140 degrees. Remove from heat.
- Add powdered sugar to milk mixture and stir until smooth. Cover with plastic wrap and place in refrigerator until rolls go into the oven.
- While rolls are cooking, with a small mixer whip the butter until fluffy. Add the cooled sugar glaze and whip.
- Make the dough ahead of time and store in freezer until ready to make and bake.