cranberry nut rolls for Christmas brunch since 2011. During that time they have morphed slightly but this year I based them on my favourite overnight sourdough bread. It worked really well and is definitely worth revisiting this Christmas or any time of year.
I decided to use the soaking liquid instead of some of the milk. It made the dough alarmingly pink. Not something I am likely to do again, even though most of the pink had gone in the final rolls. Apparently soaking the dried cranberries is worthwhile because it helps keep the rolls from drying out.
More fruity breads on Green Gourmet Giraffe:
Freshly fruited yeast bread
Fruit mince scrolls (v)
Malted sourdough loaf with chocolate, figs and brazil nuts (v)
Overnight sourdough fruit bread (v)
Rhubarb and raspberry no knead focaccia (v)
Cranberry nut rolls
Makes 12-16 rolls
An original Green Gourmet Giraffe recipe
1 cup walnuts, roughly chopped
1 cup dried cranberries
150g sourdough starter
310g milk (I used soy)
3 tbsp chia seeds
2 tbsp brown sugar
2 tbsp olive oil
1 1/2 tsp salt
450g bread flour
extra flour for shaping
olive oil and melted butter/margarine, for brushing
A few hours before making the loaf, take sourdough starter out of the
fridge and feed it so it gets nice and bubbly. Cover cranberries with boiling water in a bowl to soak and cool. Gently dry fry walnuts until smell toasted and then cool.
About an hour before going to bed (or first thing in the morning) drain water from cranberries (I gave them a little squeeze), roughly chop walnuts and mix all ingredients together in a large bowl (adding flour last when everything else is mixed). It will be quite sticky. Set aside
covered with a tea towel for half an hour. Knead in the bowl for about 1
minute (use a little flour for your hands if you need). Cover with greased clingwrap (or beeswax) and leave at room temperature for
8 to 12 hours.
Scrape dough out onto a lightly floured board (I used semolina flour). Very gently without
punching the air out, use a large knife to cut the dough into 16 pieces. Use floured hands to gently shape the rolls (I try and pull the dough towards the bottom so there is some tension on the top). Brush with olive oil and place 1-2cm apart in a couple of large casserole dishes lined with baking paper. and cover with lid. Leave to rise for 30-60 minutes. Meanwhile preheat oven to 220.
When ready to bake, place buns in casserole dishes with lids on in preheated oven for 20
minutes. Then turn around (for even baking) and remove lids. Bake another 10 minutes. Remove from oven when golden brown and sound hollow when tapped. Brush with melted margarine. Cool on a wire rack.
I made these vegan with soy milk and Nuttalex margarine. However instead of brushing with margarine you could brush with eggwash before baking the rolls. Thanks to Lorraine in the comments for suggesting jam - it also made me think of the sugar syrup I brush the hot cross buns with might work.
On the stereo:
Christmas with the Rat Pack: Frank Sinatra, Dean Martin and Sammy David Jnr
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