Blueberry Gingerbread Rolls

Prep time: 25 mins
Cook time: 35 mins
TOTAL: 60 mins

 

INGREDIENTS

Dough:
½ RawSpiceBar’s German Gingerbread
3 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 cup warm milk
2 1/2 teaspoon active dry yeast
1/2 cup butter, softened to room temperature
2 eggs, room temperature
1/2 cup sour cream
Salt, to taste

Filling:
½ RawSpiceBar’s German Gingerbread
2 cups blueberries, fresh or frozen
1/4 cup sugar
½ lemon, zest & juice
zest of 1/2 lemon, grated

 

PREPARATION

  1. Heat up milk either on stove or microwave for warm milk
  2. In a large bowl, mix flour with sugar, 1/2 RawSpiceBar’s German Gingerbread and salt. Make a well or hold in the center of the bowl mixture and pour in warm milk and mix so it dissolves in the yeast
  3. Slice butter and add to bowl. Cover the bowl with plastic and leave for about 20 minutes, until bubbles have formed

MAKING THE DOUGH

  1. Add eggs and cream to bowl and mix on low speed until the dough looks silky and smooth.
  2. Move to a workbench or tabletop and knead for 3-5 minutes.
  3. Please dough in a large oiled bowl; cover and set aside to rise until doubled in bulk, about 1 hour

BLUEBERRIES MIX

  1. Separately, combine blueberries and sugar in a bowl Add lemon zest, juice, and remaining 1/2 RawSpicBar’s German Gingerbread

COMBINE & BAKE

  1. After dough has risen, push down and roll into a 12 x 16-inch rectangle
  2. Spread blueberries mixture over the surface and roll up lengthwise. Slice into rounds about 1 inch wide.
  3. Set them in a greased 9 inch pie plate or baking dish, cut side face up, let rise for 30 minutes
  4. Preheat oven to 375F. Bake rolls in the center of the oven until well risen and browned, about 25-30 minutes

 

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