Viennese Jam Rolls
|Compressed yeast/3 3/4 teaspoons of active dry yeast||1 Ounce (Use 1/2 Cube)|
|Milk||1⁄2 Cup (8 tbs), heated to 105 to 115 degree fahrenheit (If Using Dry Yeast)|
|Milk||1⁄2 Cup (8 tbs), heated to 105Â° to 115Â°f, if using dry yeast|
|Cold milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg||1 Large, beaten|
|Unbleached flour||2 1⁄2 Cup (40 tbs) (As Needed)|
|Unbleached flour||2 1⁄2 Cup (40 tbs) (Use As Needed)|
|Unsalted butter||5 Tablespoon, at room temperature (1/2 Stick Plus 1 Tablespoon)|
|Unsalted butter||5 Tablespoon (Use 1/2 Stick Plus 1 Tablespoon, At Room Temperature)|
|Finely chopped candied fruits||2 Tablespoon (Citron, Orange Peel Or Lemon Peel)|
|Finely chopped candied citron/Candied orange peel / lemon peel||2 Tablespoon|
|Unsalted butter||6 Tablespoon, melted (Use 3/4 Stick)|
|Lekvar/Apricot preserves||1⁄3 Cup (5.33 tbs)|
|Apricot preserves/Prune butter, lekvar||1⁄3 Cup (5.33 tbs) (Approximately)|
|Confectioners sugar||1 Ounce (For Serving)|
1 For the sponge: In a small bowl, crumble the yeast over the milk and add the sugar. Let stand for 3 minutes.
2 Add the flour and whisk until smooth. Cover with plastic wrap and let stand in a warm place until bubbly and doubled in volume,for about 30 minutes.
3 For the dough: In the bowl of a heavy-duty electric mixer, mix the sponge, milk, sugar, egg, vanilla, and salt .
4 Attach the bowl to the machine and fit with the paddle blade. With the machine on low speed, add enough of the flour to make a soft dough that cleans the sides of the bowl.
5 One tablespoon at a time, beat in the butter. Add 3 or 4 more tablespoons flour until the dough cleans the sides of the bowl again.
6 Gather the dough into a ball. Switch from the paddle blade to the dough hook.
7 Return the dough to the bowl and knead on medium-low speed until the dough is smooth and slightly sticky, adding a little more flour if necessary,for about 5 minutes.
8 During the last minutes, add the chopped citron, if desired.
9 Tightly wrap the bottom of a 10-inch spring-form pan with aluminum foil (to prevent leaking butter).
10 Pour the melted butter into a small bowl; it should be cooled but still liquid. Brush the pan generously with some of the butter.
11 Turn out the dough onto a clean surface and knead a few times. Stretch and pat out the dough into a 9 X 6-inch rectangle. Cover with a large sheet of plastic wrap and let rest for 5 minutes.
12 Using a rolling pin, and keeping the plastic wrap on the dough, roll out to a 15 X 9-inch rectangle. Cut the dough into fifteen 3-inch squares.
13 Working with one square at a time, pat and stretch into a 4-inch square. Place a scant teaspoon of the lekvar in the center of the square.
14 Bring up the corners of the dough to enclose the preserves and pinch closed. Pull the resulting four corners of dough up to the top and pinch closed, stretching the dough into a round bun.
15 Turn the bun pinched-side down, dip in the melted butter, and place in the pan.
16 Repeat with the remaining dough and preserves, placing the buns comfortably in the pan but allowing for some expansion. Slather the remaining butter over the buns.
17 Cover with plastic wrap and let stand in a warm place until doubled in volume,for 20 to 30 minutes.
18 Place a rack in the center of the oven and heat to 350 degrees farenheit.
19 Bake until the rolls are golden brown, for about 10 minutes. Cool the buns in the pan for 10 minutes. Remove the sides of the pan.
20 Break the buns apart and serve warm, sprinkled with the confectioners' sugar.