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Friday, December 30, 2016

Breakfast Roll for Brunch

This was my attempt at creating my mom's Christmas breakfast roll. She has a variety of recipes for this - all of which have the year by them for each year she made it and the specific notes pertaining to the subtle changes made for each year.

  • To make it - use your typical or favorite sweet yeast dough recipe
  • After it has risen for the first time, roll it round and flat (think a HUGE pie shell)
  • Sprinkle with your favorite spices - I used cinnamon, clove and nutmeg
  • Sprinkle with brown sugar and maybe a little bit of honey
  • Sprinkle with your favorite dried fruits - this year I used golden raisins, orange essence craisins from Trader Joe's, and diced dried apple
  • Once all the goodies are spread out on the dough, roll it up as you would a jelly roll
  • Then twist into a circle, pinching the ends together
  • Let it rise one more time, then bake at 350-375' (depending on your dough recipe specifications)
  • Remove from the oven and cool
  • Serve at room temperature
  • If you want to add a special extra touch, make up a quick icing of water and powdered sugar and drizzle this on top just before serving

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