Layers of goodness – Fantan Rolls
Baking is one of the things I turn to when I need comfort and I don’t mean the comfort of eating what I bake but the act of baking. Working with the dough can be soft and cuddly and if I need the opposite, I have developed a sort of slapping way to knead it which works wonders on suppressed aggressions. I have to confess that after hand kneading my bread all my life, I now use a Kenwood, mainly because of an elbow problem that I don’t want to worsen because when my elbow is bad I cannot use my camera properly. A fate worse than death probably, I mean when I’m dead I don’t exist any more and therefore don’t know I can’t photograph but to live and not being able to do it would really depress me. So Kenwood it is. (No they are not paying me to mention them, I just can’t be bothered to google for the real word of the machine used).
Being part of the Bread Baking Babes is very comforting too, here I have both old and new friends and I get to bake new things every month, sometimes it is easy but sometime, the bread chosen can be a real challenge. This one was a bit of a challenge to me because I managed to interpret the way to form the final rolls in strange ways (that’s why you never should leave me alone with a form to fill in, even the simplest question suddenly is open to way too many interpretations and I get very confused) But I saw the light and managed to correct my errors before it was too late although I think they would have been prettier if I had done it the right way from the start. I changed the recipe here and there (see my comments in italics in the recipe) because I didn’t have the right ingredients at hand but it seems to have worked out OK anyway. Elle over at Feeding My Enthusiasms is hosting the Kitchen of the Month but she is a bit quesy at the moment so she is not sure if she will be able to post today but she will so if you want to check out the recipe with her updates or bake with us as a Bread Baking Buddy, visit her blog again if it she hasn’t had the energy and time to put up a post, sooner or later it is there. I will try to remember to update this post with the link to her post. And we also have a new-born Babe with us from now on, well maybe not really newly born but she is a new Bread Baking Babe so let me present my dear friend Jamie of Life’s a Feast who has graciously joined our ranks of kneading ladies! Now, I have no precise idea of who actually has been baking the Fantan Rolls but here are all the BBBabes anyway:
- Bake My Day – Karen
- Bread Baking Babe Bibliothécaire – Katie
- blog from OUR kitchen – Elizabeth
- Feeding my enthusiasms – Pat
- Life’s A Feast – Jamie
- Living in the Kitchen with Puppies – Natashya
- My Kitchen In Half Cups – Tanna
- Notitie Van Lien – Lien
- Paulchens Foodblog – Astrid
- Provecho Peru – Gretchen
Makes 12 rolls
stand mixer with hook attachment (or mixing bowl and wooden spoon)
large mixing bowl, lightly coated with cooking spray (or clean, if you prefer)
12 cup standard muffin tin, buttered
700-950 ml/3-4 cups all-purpose flour (I used less)
240 ml/1 cup whole wheat bread flour
1 teaspoon salt
¼ teaspoon freshly ground nutmeg
240 ml/1 cup whole wheat sourdough starter OR 1 package of RapidRise yeast mixed with ¼ cup warm water (I made a fake sourdough following this recipe and I have been feeding it since I baked the Fantans on so I suppose I could call it a sourdough now. Check out what the other Babes used)
240 ml/1 cup non fat evaporated milk (I used 50/50 of milk and yoghurt instead)
60 ml/¼ cup (1/2 stick) butter
60 ml/¼ cup pure maple syrup (I had no maple syrup so used honey instead)
60 ml/¼ cup egg substitute OR 1 egg, lightly beaten
½ teaspoon vanilla
6 tablespoons + 2 tablespoons unsalted butter, melted,
filling like marmelade (I used strawberry jam on 6 and sugar and cinnamon on the other 6 Fantan Rolls)
Sift 240 ml/1 cup of the all-purpose flour, the 240 ml/1 cup of whole wheat bread flour, salt, and nutmeg into a large mixing bowl. Stir until well blended. Set aside.
Place milk and yoghurt, butter and honey into a saucepan and heat until butter is nearly melted. Remove from heat. Stir a few minutes to help mixture cool. Let cool to 43 degrees C/110 degrees F.
Add yeast (sourdough or fresher) mixture to milk mixture, then add milk mixture to flour mixture; beat well. Add egg and vanilla; stir until blended. Add 240 ml/1 cup all-purpose flour, stir until thoroughly incorporated. Gradually add enough of the remaining flour to make a soft dough that is rather sticky.
Turn dough out onto a lightly floured surface. Knead 3 minutes or until dough is smooth and silky. (Add additional flour if needed while kneading, but only enough to keep it from sticking a lot.) Place in oiledbowl, turn dough to lightly coat with oil. Cover with plastic wrap and set in a warm place to rise for 1 ½ to 2 hours.
Dust your work surface with flour. Punch down the dough, then halve it. Wrap one half in the plastic wrap and set aside. Roll the other half into a 12×12-inch (30.5×30.5 cm) square. You may have to roll slightly larger, and then trim the ends to even out the square. Brush dough with half the melted butter.
Spread the surface of the dough with about 1/2 the warmed marmalade, leaving 1/6 strip plain. This will allow you to have a plain side of dough on each side of the roll touching the muffin cup. Cut into 6 equal strips, then stack the strips on top of each other with the plain strip on top. Cut through the layers into 6 equal pieces,
Place each into a buttered muffin cup, standing up so the layers are visible. Gently fan them open. Each will have six dough pieces with marmalade or other filling in between. Repeat with the remaining dough and the rest of the marmalade for the other six cups of the muffin tin.
Cover with a tea towel and let the rolls rise in a draft free spot at warm room temperature until the dough doubles, about 1 to 1-1/2 hours.
Place the rack in the middle and preheat the oven to 375° F/190° C.
Remove the towel and bake the rolls until they are golden brown, about 20 to 25 minutes. Cool in the pan ten minutes, then transfer to a rack and allow to cool for about another 20 minutes before serving. If desired, drizzle a glaze of 1 teaspoon milk whisked together with enough confectioners’ sugar (icing sugar) to make a drizzle that will not spread too much. Use the tines of a fork to drizzle it on. Let dry before serving the rolls.