This past weekend at the Manor, we debuted a new recipe for breakfast Chocolate almond rolls, which are a slight spin on traditional cinnamon rolls. They were a hit and we will be adding them to our regular list of possibilities. If you want to make you own, here is the recipe. Warning: This makes a lot of rolls, so you may want to try making half the recipe.
For the dough--
1 2/3 cups milk
8 T. unsalted butter (1 stick)
5 to 51/2 cups flour, a little more for kneading
1/3 cup sugar
1 1/4 salt
3 packets rapid rise yeast
2 large eggs at room temp
butter for the bowl
Filling:
5 oz or 1/2 cup Marzipan (almond paste)
8 T. butter
1/2 cup sugar
1/4 t. almond extract
1 cup sliced almonds
1 c. miniature chocolate chips
Glaze:
1 cup powdered sugar
3-4 T. cream
1/4 t. almond extract
In small saucepan, combine 8 T butter and milk, place over medium low heat until the butter melts, stirring. Let it cool for a few minutes before adding to dry ingredients. In a large bowl with mixer, combine 5 cups of flour, salt, sugar and yeast. In a separate bowl beat the eggs lightly and add them to the butter and milk. Using the mixer, with a dough hook or by hand, stir the liquid ingredients into the dry ingredients. You may have to add the other 1/2 c, of flour to make a very soft dough. Once the dough holds together, scrape it onto a floured surface and knead for about 4-5 minutes, very gently adding an additional 1/2 c. or so of flour. Be careful not to overwork the dough or add too much flour, or it will be dry and the texture will not be light. This dough is very light and soft. Once you have it formed into a ball, place it in a buttered bowl, turn it, and cover with a dish towel to let it rise for about 30-40 minutes.
Line a 9x13 pan with parchment paper.
Punch down the dough and separate into 2 sections. Let it rest for 5 minutes, then roll each section into a 10x12 rectangle. While the dough is resting, mix the filling--in a mixing bowl cream the butter and marzipan for about 3 minutes on medium speed until it is soft and well mixed. Add the sugar and almond extract and mix well. Spread half the filling mixture over the rectangle and sprinkle with half the almonds and half the mini-chips. Roll up jelly-roll style, starting on the long side. Cut into 9 or 10 rolls and place in the lined pan, cut side up. Repeat with the other half of the dough. You may use two 9 inch square pans instead of a 9x13.
Preheat the oven to 375; cover the rolls loosely with plastic wrap and let them rise for about 20 minutes, until they are springy to the touch. Bake 25-30 minutes--they will be golden brown and you may want to put a piece of foil over the top of them for the last five minutes to keep them from getting too brown.
Stir together the ingredients for the glaze and spread it over the warm rolls.
Enjoy! These are great with a nice cup of coffee.
Coming soon--reserve your table for our Mother's Day Tea at the Manor on May 8, 2016. We will be serving assorted tea sandwiches, tea breads, fruit, scones and tiny tea desserts, along with tea, of course. Or coffee for those who prefer a stronger afternoon shot of caffeine. Seating available at 3:30 or 4:30 PM, $20 per person. Call 512-564-9765 or email us at info@whitegardenevents.com to make your reservation and treat your Mom to a special afternoon at the Manor.
