Twisted Rhubarb Marzipan Rolls
With a twist of summer these rhubarb rolls are perfect with a cup of coffee in the afternoon or as a snack on a hiking trip.
Servings: 14 rolls
Ingredients
Dough
- 25 g fresh yeast *
- 2.5 dl plant milk (lukewarm) (I use almond or oat)
- 50-75 g sugar
- 2 tsp cardamom
- 0.5 tsp salt
- 500 g all purpose flour
- 75 g vegan butter
Marzipan remonce
- 0.75 dl water
- 0.75 dl sugar (or maple sirup)
- 140 g almond flour
- 75 g vegan butter
Rhubarb compote
- 400 g rhubarbs
- ½ lemon (the juice)
- ½ orange (the zest)
- 1 tbsp water (optional)
- 4-5 tbsp sugar
- ½-1 tsp vanilla
- 2 tbsp tapioca flour
Instructions
Dough
- Heat the almond milk to a lukewarm temperature and mix with the yeast, sugar, salt and cardamom. Make sure the yeast is properly dissolved before adding flour.
- Add the flower to the mixture and stir until it forms a firm dough. It should be fairly dry in the texture. (I use a kitchen machine, and haven't tried a handmixer yet. By hand is also possible)
- Cut the vegan butter into cubes and add it to the mixture. This will give the dough a blank surface. Mix until the butter is properly incorporated into the dough.
- Let the dough sit for about an hour to rise.
Rhubarb compote
- Rinse the rhubarbs and cut them into 1-2 cm pieces. Toss them into a small pot with the lemon juice, orange zest, water, sugar and vanilla and give it a stir. Let it simmer until cooked (about 10 min). Make sure to stir a bit in the beginning to avoid it from sticking to the bottom of the pot.
- Add the tapioca flour to the mixture and let it simmer for about 5-10 minutes while stirring. Let it cool to thicken. (You can place it in the fridge)
Marzipan custard/remonce
- Mix the water and sugar in a pot on low heat for the sugar to dissolve (skip this step if you use sirup).
- Mix the almond flour with some of the water/sugar mixture until it forms a sticky dough consistency. I use about ½-¾ of the water and sugar mixture.
- Add the vegan butter to the marzipan and stir until it is well combined and has a creamy consistency.
Twisted rolls
- Turn the oven to 180℃/390 ℉.
- Once the dough has risen, roll it out in a rectangular shape (~34x54 cm) with the longer side horisontal to you.
- Spread the marzipan custard all over the dough with a spatula.
- Spread the rhubarb compote mixture on top of the marzipan custard layer. (You may not need it all).
- Fold the dough by taking ⅓ (~18cm ) of each side towards the middle, one side at the time. You will then end up with a three layered dough (and the rectangular shape has changed direction). Use a rolling pin to flatten the dough a bit. From this cut 2 cm long strips along the shorter edges of the dough. Grab a hold of each end of these pieces and twist them in opposite directions. Holding on to one end, roll the strip around you fingers and tuck the end underneath. Place on a baking tray, cover with a towel and let rise for at least 2-3 hours (overnight works great as well).
- Bake the rolls for 15-20 min (until golden brown).
Notes
* If you use dry yeast 6 grams should do.
Did you make this recipe? Mention @cuminandyin or tag #cuminandyin