Wednesday, March 7, 2012
Apple & Nut Jelly Roll
I came up with this idea after trying the Cinnamon Rolls, which I wasn't too impressed with (I still think I may have messed that one up). This recipe blew me out of the water. Furthermore, instead of using my stand mixer to make the dough, I actually made the dough by hand this time. Not as bad (i.e. painful) as I though it would be. The dough also rose better than it did for the cinnamon rolls.
Apple-Nut Jelly Roll
Makes 8 slices
The dough (Baking, Unplugged)
3 cups all-purpose flour (divided)
1 (1/4 oz) package fast-acting yeast
1 cup very warm water (115 degrees Fahrenheit)
1/4 cup unsalted butter, melted
3 Tbsp sugar
1 1/4 tsp salt
In a medium bowl, combine half the flour with the yeast. Stir in the warm water until combined. Cover the bowl and let ferment in a warm spot in your kitchen for 30 minutes. Stir in the melted butter, sugar, and salt. Stir in the remaining flour as best you can to make a stiff, shaggy dough. Turn the dough out onto a lightly floured wooden board and begin to knead for 10 minutes.
As you knead, sprinkle to more than 2-3 Tbsp of flour on the board to prevent the dough from sticking. Rely on the bench scraper at the beginning to fold the dough onto itself. Place the dough in a lightly buttered mixing bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 30 minutes.
The jelly roll
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 Tbsp ground cinnamon
1/2 cup cold butter
1 grated, peeled apple
1/2 cup chopped nuts
In a small mixing bowl, combine the brown sugar, flour, and cinnamon. Cut in the butter until crumbly.
Gently press out excess air from the risen dough. Turn the dough out onto a lightly floured wooden board and shape into a rectangle. Sprinkle the cinnamon-sugar mix onto the dough, spreading to within 1/8" of the edges. Top with the grated apple and nuts. Roll up the dough and place it seam side down in a jelly roll pan that has been sprayed with cooking spray. Refrigerate for 2-24 hours.
When ready to bake, let the pan reach room temperature while the oven is preheated to 350 degrees Fahrenheit. Bake for 30-35 minutes. Allow to cool for 5 minutes in the jelly roll pan then turn out onto a serving platter. Serve immediately for delicious ooey-gooey goodness :)
Update: Depending on your oven, you may have to bake a little longer to ensure the middle of the roll bakes completely.