Hi lovely people of the internet! I hope your weekend and week were grand, mine was pretty chipper! So if you can’t tell by the title this is a pretty awesome post if I do say so myself! I got the inspiration from a violet dream (her Instagram is here) and I merely changed some of the flavors to adapt to a more western palette, and my own as well.
My sweet, sweet mother sent me a beautiful care package a few weeks ago of cocoa nibs and freeze dried strawberries for my blog! I mean come on! Mother of the Year! She’s perhaps the sweetest and most encouraging person ever and I’m so lucky to call her mom. I’ve been trying to figure out what to use with the freeze dried strawberries that would be somewhat easy and still be amazing! Thanks to my mom and Sven (from a_violet_dream) for the inspiration!
I love bread, I am a carb lover through and through and if one day I ever had to give up carbs I think I’d just stop eating. This recipe is fairly simple and makes a good amount of rolls; but there is a sizeable waiting period, simply for the bread; as well as some arm exercises necessary when it comes to kneading the bread; but other than that this recipe is a straight shooter.
When it comes to making bread, if you don’t do it often or ever and you don’t know just how long you’ve had that yeast in your cabinet then I recommend getting a brand new one. The yeast needs to be relatively new and alive to make the best type of bread, and trust me when I say you want a nice rise in your bread. This is also a fairly simple bread recipe, I was going to make brioche bread but I figured that, along with the food processer, the meringue, as well as the freeze dried strawberries would equal up to a bit too much work and make some people not give this recipe a try.
If you’re wondering where to find freeze dried strawberries or fruit of any kind, you can usually find it at more natural food markets, whole foods as well as trader joe’s if I’m not mistaken. They’re not too expensive and because the flavor is so intense you don’t need a lot either. If you’re not in the mood for strawberries and fancy raspberries, then I encourage the try. I’m not too knowledgeable about all the freeze dried fruits, but because this is a sugar based mixture for the rolls, I don’t think any difficulties should arise (get it because of the bread) from using some other freeze dried fruit.
Then there’s the meringue, of all the things this is the beast that almost made me angry. You really, really need to add the sugar slowly and if you can, use super fine sugar instead of regular granulated sugar; it should make the mixture smoother and combining process easier, but adding more than a slightly smaller spoonful is asking for some granules in your meringue. Just remember to take it slow – kind of like dating! The meringue is obviously of the high maintenance variety.
That’s all for this post, not my usual long, rambly post, but I think that’s because as I’m writing this I’m this close to passing out from hunger. I refused to leave my bed until I wrote this all out, but it’s turning out to be more of a hindrance. I hope you all enjoy the remainder of your day and week and thanks for stopping by!
take me with you // superwoman // vitamin r (leading us along) // drunk in love (feat. jay z) // besame mucho // feel again // madness // stay fly // i gotta feeling // fountain // magic (feat. rivers cuomo) // sweeter // wake up // we found love (feat. calvin harris) // all of this // hearts – baths // breakaway // uprising // o0oo0o0o – oberhofer // back in style // the best thing about me is you (feat. joss stone) // white houses // you and i // my girls
STRAWBERRY MERINGUE BREAKFAST ROLLS
1/2 c. |115 g| strawberry sugar ||1/3 c. |75 g| white granulated sugar + 1/4 c. freeze dried strawberries||
2 tsp. |7 g| Dry Yeast
1 c. |225 g| Warm Water (to touch)
1/2 c. |120 g| Warm Milk (to touch)
1 1/2 tsp. |10 g| salt
1 tsp. |5 g| Butter (melted)
3 1/2 c. |490 g| All-Purpose Flour
2 egg whites |3 tbsp. | |30 g|
2/3 c. |70 g| sugar
1/4 tsp. |2 g| cream of tartar
1 large mixing bowl
Offset Spatula (optional)
In your food processer, pulse your freeze dried strawberries and your granulated sugar until they are fully combined. It shouldn’t take longer than 30 seconds to a minute. Set it aside and make your dough.
Pre-measure out all of your ingredients and sift your flour 2 times. Dissolve your yeast into your warm water/milk (Warning: this should be warm NOT hot, this will kill the yeast and your bread won’t rise. Make sure when you touch the water it’s warm like a baby’s bath). When the yeast has soften, about 30 seconds to a minute, add your melted butter, salt and stir the wet mixture, add to your flour and make sure all the yeast is in the flour, it has tendencies to fall to the bottom of your wet mixture.
With a wooden spoon stir your flour and wet mixture until it is almost fully combined and hard to manage, turn your dough onto a VERY WELL flour surface and let it rest for about 5 minutes. This is long enough to wash your bowl to return your knead dough to. After the dough has rested start to knead the dough for 5 minutes. Your arms will be worn out after but it will all be worth it.
Return your dough to your bowl (make sure the bowl is greased with butter or oil) and cover it with a damp towel, not soaked, and let it to rest and rise for 90 minutes, this will give the dough ample time to double in size.
Once the dough has risen punch the dough and roll it onto a floured surface again, take your rolling pin and roll it out somewhat into a square. It doesn’t really matter since you’re going to roll it up and it will all end up fine. You want it about a 1/4 inch thick. (Hint: Make sure your lift your dough and flour underneath repeatedly to make sure it’s not sticking to your surface). Take about 2 tablespoons of room temperature butter and spread it onto your rolled out dough, then sprinkle your strawberry sugar on top of the butter.
Roll up your dough and then cut them into even slices, put them in a greased pan and let them proof for another 30 minutes.
Once your rolls have proof gently brush them with some melted butter and sprinkle them with some granulated sugar and some fine sea salt and put them in a 375F oven for 45 minutes. Check after 30. Let them cool completely before making your meringue.
In a small to medium size, clean, dry metal bowl add 1 egg white and your cream of tartar, mix on medium to high speed until soft peaks form, about 2 to3 minutes, begin to slowly add your sugar mixing thoroughly after each addition, this process should take another 3 to 5 minutes. Once all your sugar is added mix one more time and then with an offset spatula or knife spread it over your cake with whatever design you desire.
With a blowtorch or your oven on broil, broil the meringue until dark and smoky in color.
Once the meringue has cooled, about 5 to 10 minutes, cut and serve and enjoy!
downloadable recipe: STRAWBERRY MERINGUE BREAKFAST ROLLS