Cherry Brioche Sweet Rolls.
A sweet and tart dessert that's so easy to make!
Equipment
- 1 stand mixer
Ingredients
- 1 1/4 cup non-dairy milk (preferably soy milk)
- 2 tsp active dry yeast
- 1/3 cup organic cane sugar (67 grams)
- 3 1/2 cups all purpose flour (440 grams)
- 1/2 cup bread flour (68 grams)
- 1/4 tsp ground turmeric
- 1/4 cup silken tofu
- 1/2 cup high protein non-dairy yogurt (120 grams)
- pinch sea salt
- 1/3 cup non-dairy butter (76 grams) cut into 1/2-inch cubes
- 1 1/2 cup cherry pie filling
- 2 tbsp maple syrup
Instructions
- Bring 1 cup of non-dairy milk to roughly 110° F (I used a microwave)--hot, but not so hot you can't stick your finger in it. Proof the yeast by adding it, together with sugar, to the plant milk. Set aside for about 10 minutes until the milk starts to bubble or foam (if it doesn't do anything, the yeast is dead and you'll need to start over).
- Add the flours, ground turmeric, silken tofu, yogurt, and a pinch of sea salt, together with the yeast mixture to the bowl of a stand mixer. Mix on medium until you form a scraggly dough. (You can also knead by hand--it'll just take a lot longer.) Then, increase the speed to high and add butter one-by-one, until fully incorporated. After the butter has been fully incorporated, continue kneading on high for about 24 minutes. Your dough should be very elastic and largely dimple-free.Shape the dough into a ball and place in a large covered bowl coated with oil or butter for about 1 hour, until the dough has doubled in size. If you live in cooler temperatures, it might take longer. I like to stick my dough in the oven with the oven light on (not the oven on!) to ensure predictability.
- Once the dough has doubled in size, punch the gas out of it and shape it into a ball again. Then, divide the dough into 15 equal pieces (I used a scale and each of them weighed around 70 grams). Shape each piece into a round ball and then place them on two baking sheets lined with parchment paper, ensuring enough space around each (they will grow). Cover them with a kitchen towel and let them sit for another 10 minutes, until they're slightly larger.
- Dust the bottom of a small cup (around 2 1/2 to 3 inches in diameter) with some flour. Then, press the cup down (flour side down) into each ball so that it flattens, a bit, and also creates a shallow well. You will need to press it down pretty firmly (more than you would think). Next, spoon a heaping spoonful of cherry pie filling into the wells. Then, cover the rolls with plastic wrap (otherwise, the dough will form a skin) and proof for an additional 30 minutes. In the meantime, preheat your oven to 350° F.
- Whisk together 1/4 cup non-dairy milk and maple syrup. Then, apply the mixture generously to the tops of your rolls (I used a pastry brush, but you can just use the back of a spoon). Bake the rolls for approximately 25 minutes, until the tops of your rolls start to turn golden brown. Cool for approximately 5 minutes before enjoying!
Notes
- Remember to check out the Key Ingredients and Substitutions section before asking about substitution recommendations!
- You can knead the dough by hand, but it will take a lot longer. You'll know it's ready when you can pull the dough thin enough so that you can see through it without breaking.
- You can substitute any kind of thick fruity filling for the cherry pie filling (e.g., blueberry pie, apple pie, peach pie, etc.).
Nutrition
Calories: 228kcalCarbohydrates: 40gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 53mgPotassium: 111mgFiber: 1gSugar: 7gVitamin A: 126IUVitamin C: 2mgCalcium: 46mgIron: 2mg
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