Lemon Blueberry Pie Rolls
Total Time: 4 hours
Yields: 10-12 rolls
Ingredients
Dough:
600 g (4 - 4 ½ c.) all-purpose flour
30 g. (3 TB) milk powder*
1 tsp. kosher salt
100 g. (½ c.) granulated sugar
12 oz. (1 ½ c.) warm whole milk (100-110 F)
2 ¼ tsp. active dry yeast
1 large egg + 1 egg yolk
30 ml (2.5 TB) neutral oil
2 tsp. pure vanilla extract
Zest of 1 large lemon
dash of cinnamon
Lemon and Blueberry Filling:
113 g. (8 TB) softened, salted butter
150 g. (¾ c.) granulated sugar
50 g. (¼ c.) light brown sugar
zest of 2 large lemons
juice of 1 large lemon
1 tsp. pure vanilla extract
8 oz. frozen blueberries
1 tsp. cornstarch
Blueberry Pie “Jam”
6 oz. frozen blueberries
25 g. (2 tablespoons) light brown sugar
large pinch of salt
juice of ½ large lemon
1 ½ tsp. cornstarch
1 ½ tsp. water
1 tsp. pure vanilla extract
Blueberry Frosting:
113 g. (8 TB) softened, salted butter
4 oz. cream cheese, room temp.
2-3 tablespoons blueberry pie jam (from recipe)
180 -200g. (1 ½ c.) powdered sugar
zest of 1 large lemon
2-3 tablespoons heavy cream
pure vanilla extract
Pie Crumble:
70 g. (½ c.) all purpose flour
100 g. (½ c.) granulated sugar
2 oz. (¼ c.) salted butter, melted
*Please note: for this recipe, milk powder for the dough portion is optional.
Preparation
Dough
In a large bowl, combine your flour, milk powder, sugars, salt and cinnamon. Whisk until combined, and create a well at the center. If you are measuring your ingredients using cups, start with 4 cups of flour. Adjust as needed with the remaining ½ cup.
To the well, add your warm milk, yeast, egg and egg yolk, vanilla, oil and lemon zest.
Mix the ingredients together to create a sponge. You want to make sure all the ingredients are well incorporated, and all the flour has been coated and hydrated. If you plan to knead your dough by hand, allow your mixture to sit covered in a warm place for 15 minutes. If using a stand mixer, begin mixing right away at speed 4 with the hook attachment.
If kneading by hand, move your sponge to a well oiled surface. Set aside another ¼-½ cup of flour in case you need to add more. Be sure to oil your hands, and begin kneading until a soft dough forms.
Be patient when kneading your dough and take breaks if needed. When kneading by hand, the dough can take about 15 - 20 minutes to come together. The dough will be sticky at first. Continue to oil your surface and your hands to prevent sticking. If you are kneading your dough using a mixer, it should come together in about 10-15 minutes.
After your soft dough has come together, form it into a tight ball, and place the dough into a large, well oiled bowl. Make sure there is enough extra room in the bowl for the dough to rise. Cover the bowl with a tea towel and allow to rise and double, about 1.5-2 hours.
Th Crumble
While the dough is rising, prepare the pie crumble. This will be a crunchy topping added to the rolls after they have been frosted.
To a small bowl, combine the flour and sugar.
Whisk together until combined, and then add your melted butter.
Combine your ingredients with a fork or spatula until a crumbly texture forms.
Sprinkle the crumbles evenly onto a baking sheet lined with parchment paper, and bake at 300 F for 15 minutes. Check on the crumble every 5 minutes. If the edge pieces are browning too quickly, give the crumble a stir to distribute for even baking.
After the crumble has baked, set it aside. It should still be somewhat light in color, like a very pale golden brown.
Blueberry Pie “Jam”
While the rolls are continuing to rise, prepare the blueberry pie “jam”. This jam will be used to flavor the frosting, and to top the rolls after baking. It tastes just like delicious blueberry pie filling.
To a small saucepan, add the frozen blueberries, brown sugar, pinch of salt, and lemon zest.
In a separate bowl, combine the cornstarch and water to create a combined “slurry”.
Add the slurry to your blueberry mixture in the saucepan, and cook over medium heat, gradually stirring with a wooden spatula to prevent burning. Be sure to not mash the blueberries.
Continue to cook until the blueberries come to a boil. After a boil is achieved, lower the heat and cook down for about 5-8 minutes until thickened. The consistency should be thick and jam-like, and stick well to the back of a spoon.
Remove from the heat, stir in the vanilla, and allow to cool completely.
Lemon Blueberry Filling
Next, let’s prepare the lemon butter spread and blueberries as filling for the rolls.
Place the softened salted butter in a bowl with the sugars. Using a rubber spatula, combine well until a spreadable consistency is achieved.
Add the lemon zest, lemon juice and vanilla, and mix until well incorporated. Set the butter mixture aside.
In a separate bowl, combine the frozen blueberries and teaspoon of cornstarch. Toss the berries until evenly coated with starch. The starch will help prevent the berries from getting too runny as they bake.
Set these ingredients aside as we prepare the dough for rolling.
Assembling the Rolls
Turn your risen dough out onto a clean, lightly oiled surface, and begin rolling out with a lightly oiled or floured rolling pin.
Try to not roll out your dough too thin. A thickness of about ¼ inch is ideal.
Spread your lemon butter filling onto your dough evenly. Spread as closely to the edges as you can.
Next, sprinkle and distribute your blueberries evenly over the dough, leaving about an inch gap from the edges.
Now it’s time to create our roll. Begin rolling your dough from the edge closest to you. As you roll and tuck, pull the dough towards yourself before you roll again to create a tight spiral.
Roll until you’ve reached the other edge of the dough. Be sure to pinch the seam closed.
After you’ve formed a log, trim the edges, and cut 10-12 rolls of your preferred size. Using a serrated knife will help you cut through the pieces of fruit and prevent them from squishing out the sides.
Place your rolls into a 9 x 13 inch baking pan that has been lightly greased with butter, oil or baking spray. Cover with a tea towel and allow to rise again for 45 minutes to an hour, or until doubled.
After rolls have doubled in size, bake in a 350 F preheated oven for 25-30 minutes or until golden brown.
After the rolls have finished baking, allow them to cool at least 20 minutes before frosting and assembling.
Blueberry Frosting:
While the rolls are cooling, prepare the blueberry frosting. To a bowl, add your room temperature cream cheese and butter. Whip until pale and fluffy, using a hand mixer or paddle attachment of a stand mixer.
Add your powdered sugar gradually, mixing the ingredients until well incorporated before adding more. I recommend adding in 3 increments.
Add a few tablespoons of heavy cream to thin out your frosting, along with 2-3 tablespoons of the blueberry pie filling jam and vanilla extract. Add the zest of one lemon, and continue to beat until a pale purple color is achieved.
Continue to beat the frosting until it is soft, fluffy and easily spreadable. Set it aside.
Decorating the Rolls
Gather the pie crumble, blueberry pie jam and blueberry frosting. Using a spoon or a piping bag, frost the rolls with the blueberry frosting liberally. Pile it on high onto each individual roll, or spread it out over the rolls using a spatula until it sinks into each crevice and corner of the pan.
Next, top each roll with the blueberry pie jam. The jam should ooze over the frosting and onto the warm rolls.
Finally, sprinkle the pie crumble over the entire pan of rolls, and then enjoy! Rolls can be stored in the fridge for up to 3 days. Cover tightly with plastic wrap.
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