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Strawberries! Glorious strawberries from the Union Square Farmer's Market, at $3.00 a pint they are a steal. Smaller than the usual, sweet, and locally picked.
Unbaked The dough is the sweet roll dough from Mark Bittman's "How to COok Everything" for "cinnamon rolls". Instead of sugar and cinnamon rolled into the the dough, it's local strawberries, honey, and about 1/2 cup of almond meal. I also substituted lowfat yogurt for the milk, and whole wheat flour for half of the regular flour.
Baked Baked at 400 for 25 minutes, they were topped with honey and butter, but the topping slid off. Next time, it will just be honey! They are delicious with your morning cup of coffee. Tender and strawberrylicious. Tomorrow, I'm having one with a bit more honey drizzled on top and heated in the toaster oven :)
Recipie: Basic Sweet Rolls (with my changes)
1 cup white, unbleached, flour 1.5 cups whole wheat flour
1 packet of Fleishman's Active Yeast
0.5 tsp salt
1/3 cup of sugar
2 tbsp. of butter (plus more for greasing & glazing)
1 egg
0.5-0.75 cups lowfat yogurt
Filling (my invention :)
1 pint excellent strawberries, washed and quartered
1/2 cup almond meal
zest of most of an orange
1/4 cup honey or to taste
1) Combine yeast, flour, salt and sugar in the bowl of your Kitchenaid, using the flat paddle. Process until mixed and add the butter and let process until it seems the butter has been mostly mixed in. Keep the machine running and add the egg, followed by the yogurt. Switch paddle to bread hook and let the machine knead the dough for about 5 minutes, until the dough is smooth and elastic!
2) butter a bowl and place the dough in it. Cover and put in a warm place and let rise for 2 hours.
3) While the dough rises, wash and quarter the strawberries. Zest orange onto strawberries, mix in almond meal. Set aside.
4) When dough has risen, take out of bowl and roll on a lightly floured surface into a rectangular shape that is about 1/2 inch thick (1.5 cm). Spread the entire surface with strawberry mixture, and drizzle honey lightly over top. Roll into a log shape the LONG ways, so that you are using the longside of the rectangle to begin with. It will make it easier to cut 12 rolls later.
5) Butter a set of 12 muffin tins and make 12 small slices to guide you. Try to cut the roll into 12 even slices, knwoing that the two end ones will be less strawberry-y. :) Pick up each slice carefully and place in muffin tin. Cover and let rise another hour.
6) Pre-heat your oven to 400 degress F. Drizzle tops with more honey, butter, sugar, or what have you. I did honey and butter together. Next time I'll do one or the other, probably honey :) Bake for 20-30 minutes until golden brown. Let cool for at least 10 minutes before attempting to eat.
7) Savor!
YUM!
n.