Strawberry-Lemon ‘Biscrolls’

It’s just about summer time, and for me, that means I’m trying to bake with as much fruit as I possibly can. The stone fruit isn’t quite ready yet where I am, but the berries and the citrus fruits are–which, is what we’re doing here for today’s recipe.

Aren’t these just beautiful? The lovely swirl probably makes you think they’re breakfast rolls, right?

Well you’d be half-right, and half-wrong.

They’re a roll; and, a biscuit.

I call them, ‘biscrolls’. In a nutshell, they’re the perfect marriage between a breakfast roll, and a biscuit. I’ve been wanting to test this out for a while now, but I wasn’t sure how/if it would even work. Biscuit dough isn’t difficult to put together, but the handling is something to be mindful of. You can’t overwork it, or the biscuits will be tough. Yet the majority of breakfast rolls are made from yeast doughs that have to be kneaded quite a bit so that the gluten will develop properly.

The issue I was uncertain about going into this was whether the biscuit dough could hold up to being ‘rolled’ into a spiral without being overworked. I found a way to mitigate this issue with a little thing called patience.

I started out with my go-to biscuit recipe, adding lemon zest and lemon/vanilla extract to that dough. I kept the method exactly the same in putting it together, especially the overnight rest in the fridge. This will allow the gluten in the dough to relax, and will also thoroughly chill the dough enough to where it’s sturdy enough to be rolled the following day.

On Day 2, I gently rolled out the chilled and rested biscuit dough, spread it with chopped strawberries, butter, sugar, then rolled it up cylinder style (much like you would with regular breakfast rolls). After this, I let the dough rest again in the freezer to allow it to firm up long enough to where the spiral shape would hold up after slicing.

And, voila. I was really pleased with how these turned out, especially the texture. They’re lightly and fluffy on the inside, almost like a yeast roll, but not quite because of the biscuit technique in making the dough. The strawberries and lemons really gave them a fresh and light flavor that was exactly what I was going for. I kept these first biscrolls plain, but I do think if you have sweet tooth, they’d taste even better drizzled with a thin lemon glaze on top, like true breakfast rolls.

Best of all, the flavor possibilities are endless and adaptable for just about any fruit or time of year.

Strawberry-Lemon Biscrolls

Recipe Adapted from King Arthur Flour

Ingredients

For Biscuits

  • 6 cups all purpose flour
  • 2 teaspoons salt
  • 2 tablespoon baking powder
  • 1/2 cup white sugar
  • 12 tablespoons unsalted butter, frozen
  • 2 cups buttermilk, plus more if necessary
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 1 large lemon

For Filling

  • 2 tablespoons melted butter
  • 1 cup chopped fresh strawberries
  • 3 tablespoons of white sugar
  • 1 large lemon, zested

Directions

In a large bowl, combine the flour, salt, baking powder and sugar with a fork.

Using the large holes on a box grater, grate the butter into the dry ingredients and stir a few times to combine. Zest 1 full lemon into the dry ingredients and stir again. Make a well in the center of the bowl.

In a medium bowl, combine the buttermilk, and the extracts. Pour the buttermilk mixture into the well and use a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional buttermilk until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle.

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Spread diced strawberries on a plate lined with parchment paper. Place in the freezer for about 30-45 minutes, until they are firm to the touch.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface, and gently roll out to a 15 x 9 rectangle. Brush the melted butter over the dough. Sprinkle the white sugar, the lemon zest and the diced strawberries on top of the dough, leaving about a 1 inch border around the rectangle clear.

Roll the dough up the same way you would cinnamon rolls, from the long side, as tightly as you can.

Keep the dough in a cylinder shape, and gently transport to parchment lined baking sheet. Place the sheet pan in the freezer for twenty minutes.

Using a sharp knife or a bench scraper, cut the dough into 10 slices. Place the ‘biscrolls’ back on sheet pan, arranging them close together so that they are barely touching.

Bake for 20-25 minutes on the middle rack of the oven, until golden brown.

Sharing at Fiesta Friday #434.

Iced Chelsea Buns

More than a few of you are probably fans of the British baking competition show The Great British Bakeoff. I know I am. Although it’s a competition, and a lot of the winners/contestants go onto have lucrative careers as culinary personalities, I appreciate that the majority people who come on the show appear to do so solely for the love they have of baking. There’s nothing wrong those things, but there’s no cash prize or guarantee of an influencer gig in Bakeoff; they’re just there to bake.

Veteran watchers of the show know that there are some recipes that make consistent appearances on Bakeoff. Personally, it’s the authentically British recipes that tend to be my favorite; recipes like lemon drizzle cake, sticky toffee pudding, pork pies, and…chelsea buns.

A Chelsea bun is basically a sweet bun made with an enriched dough (enriched meaning it has butter, eggs and milk), then is filled with dried fruit and topped with a glaze, an icing, or in some cases both. One of the judges on Bakeoff, Paul Hollywood, is very vocal about his love for Chelsea buns and as such, is very critical of the contestants when/if it comes time for them to make their own versions.

I’ve tried out several Bakeoff recipes on the blog before, but up until now still hadn’t gotten around to the old Chelsea Bun. However, I have made quite a few enriched sweet roll recipes before, so I knew going into it that the process probably wouldn’t be too different from what I’m used to.

I’ve gotta say, that Paul Hollywood really knows what he’s doing when it comes to bread. The Chelsea Buns baked up very light and fluffy on the inside, with a golden brown finish on top. The plump dried fruit on the inside gave them tiny bursts of tart flavor that complemented the sweetness. I’ve included the recipe for the icing because I typically prefer it myself, but honestly, you could eat these plain and still be a happy camper.

Get the vaccine. If you’re not going to get the vaccine, then wear a mask and practice social distancing.

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Iced Chelsea Buns

Recipe Adapted from Paul Hollywood

Ingredients

For Dough

  • 500 grams (Roughly about 4 1/4 cups) bread flour*
  • 1 teaspoon salt
  • 1/3 cup white sugar, plus 1 tablespoon, divided
  • 2 tablespoons unsalted butter, softened not melted
  • 1 large egg
  • 1 tablespoon active dry yeast
  • 1 1/4 cups whole milk, warmed

For Filling

  • 3 tablespoons unsalted butter (50g for both filling and greasing baking pan,) softened but not melted
  • ¼ cup plus 2 tablespoons firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 2 cups dried cranberries, cherries or currants (or a mixture of all the above if you like)

For Icing

  • 1 cup confectioner’s (powdered) sugar
  • Zest of about ½ orange (about 1 tablespoon)
  • About 1 tablespoon freshly squeezed orange juice

Directions

In a large glass measuring cup, pour in the milk, sprinkle in the yeast, and then add 1 tablespoon of the sugar on top of that. Allow to sit for 10 minutes, until yeast is proofed and frothy.

Pour the yeast mixture into the bowl of a standing mixer (or, if you’re using a handheld mixer or baking by hand, pour it in in a large bowl)

Add the rest of the sugar, the salt, the butter, the egg and 2 cups of the flour. Use the dough hook(s) (or a wooden spoon if you’re making by hand) to combine.

Stir until the mixture is well mixed and starts coming together as a soft dough. You may add more flour here as needed, but the actual amount you will need will vary according to your location and the time of year. Keep in mind, this is meant to be a soft dough and you don’t want to add any more flour than necessary. Only add enough to hold it together

Turn dough onto a lightly floured pastry mat or pastry board; knead dough with your greased hands until smooth and elastic, about 5 minutes.

Lightly grease the large mixing bowl with butter or cooking spray. Place dough in the greased bowl. Cover the bowl with a piece of plastic wrap and a damp small kitchen towel. Let dough rise is a warm place until doubled in size, about 1 hour. 

Line a 13 x 9 baking sheet with parchment paper and spray the paper with cooking spray.

Turn the risen dough out onto your work surface. Knead dough briefly, 4 to 5 times. Roll the dough into a rectangle about 21-inches by 10-inches.

Spread 3 tablespoons of softened butter over the top of the dough. Spread the brown sugar evenly over the top to within 1 inch of the edges. Sprinkle the cinnamon evenly over the brown sugar, then scatter the dried fruit evenly over the top.

Roll-up dough jelly-roll style, starting with a long side, rolling the dough quite tightly. Place the roll seam-side down, and gently roll the entire roll on the lightly floured board with the palm of your hands to even-out the roll to the same thickness.

Using a sharp kitchen knife or a bench scraper, slice off the very ends of the roll where the ends are uneven (slice off about ½ inch, the ends can be discarded.) Slice the long dough roll into 12 equal pieces, and place the rolls cut side up evenly apart in the baking pan. (Measure the length of the roll and use the back of a kitchen knife to mark the roll at the half-way point. Then mark each half into 6 pieces. After marking, use a sharp knife to slice the rolls all the way through.)

Cover pan with plastic wrap and the damp kitchen towel again and let rolls rise and spread out in a warm place, about 1 hour. Tip: The rolls should be about doubled in size, spread out with the sides touching, and look quite puffy. If the centers are popped up you can gently push the centers back down with your fingers.

While the rolls are rising, preheat oven to 425 degrees F.

Bake the rolls for 20 to 25 minutes or until the rolls are a rich golden brown or the internal temperature reads 180 to 190 degrees F using an instant read thermometer to gauge the temperature. Remove rolls from oven. Place pan on a wire cooling rack to cool slightly while preparing the icing.

In a small bowl, combine confectioner’s sugar, orange zest, and enough orange juice to make a good spreading consistency. Spread the orange icing on top of the still warm rolls.

Sharing at Fiesta Friday #391.

Orange Sweet Rolls

If I had to give my blog one valid criticism in terms of content I would say that one of them would be that there are certain dishes that I don’t make/share enough of on here. There aren’t enough salad recipes on Cooking is My Sport. This isn’t because I don’t like salad–I actually love it, provided it’s done with the right mixings and a delicious dressing. It’s just that most of the salads I make for myself aren’t exactly…recipe-worthy. There’s no real formula to it and I don’t even really “make” most of it. I mix raw bell peppers, caramelized onions, rotisserie chicken together and have Catalina dressing/Sriracha mixed in. It’s absolutely delicious, but it’s not much of a ‘recipe’.

There should also be more variety to my Breakfast section, especially #1, since we eat breakfast for dinner so often in our house, #2 It’s one of the things I like to cook the most. I’ve said before that pancakes are my one true love, but strangely enough I’ve never posted them here. Part of that is my photographer’s anxiety at being able to get good, drool-worthy pictures of pancakes. (It’s harder than it seems). There are also other favorite breakfast foods I have that I still haven’t shared on the blog yet, for reasons.

I know that many food bloggers will create and photograph entire dishes that they don’t eat and will either give away or even….(gasp) throw it away.

Yeah, I  definitely don’t have enough money laying around to waste food like that. Everything I make/bake/post on this blog, we eat. And that actually explains why I haven’t been able to make some of breakfast foods I like, since I’m not the only one who lives here and my tastes don’t always align with everyone else’s. For example…I love cinnamon rolls.

LOVE. Cinnamon. Rolls.

However…my older sister doesn’t really like cinnamon rolls.

God, it pains me to even type that. C’mon, who DOESN’T love homemade cinnamon rolls (and Cinnabon, obviously)? But, tis true. She’s just not a huge fan of cinnamon, so even though I love them I don’t make cinnamon rolls often. However, recently I was able to find a middle ground between our tastes to where I could make something else that she WAS pretty satisfied with, and that also satisfied my craving for a cinnamon roll. Fortunately, she does like citrus, so I thought I would try to do something with that for a brinner one night.

Personally, EYE think that cinnamon and orange are a delicious pairing, but as my sister’s tastebuds really don’t agree with me, I decided to improvise and look for some other spices to use to flavor both the dough and the filling for my sweet-rolls-that-were-not-going-to-be-cinnamony. For the dough, I used vanilla, fresh orange zest and cardamom. Cardamom has a zesty, almost fruity flavor itself and when paired with the orange I thought would give it a familiar spiciness that the cinnamon would’ve given.

The filling is different from most cinnamon rolls recipes where a generous glob of butter is melted down then mixed into the cinnamon sugar. Here, orange zest is rubbed into the sugar, then mixed with softened butter, orange juice, cardamom and ginger. This forms a smooth kind of ‘paste’ that gets rubbed over the dough before the whole things gets rolled up. (Make sure you use all of it too! It may seem like it’s too much, but just smooth it out as evenly as you can with a spatula and tuck in any excess.) You’ll see why when they’re finished baking.

In some cinnamon roll recipes, I’ve noticed that the filling gets absorbed into the dough itself so that by itself there isn’t much gooey goodness inside. Not with these. The smooth orange ‘paste’ when baked up almost becomes like a stiff curd. It’s got a slight crust on the outside and is bright, tart, sticky goodness on the inside. The spices are just what’s needed to contrast the sweetness. These are delicious enough to eat on their own, but I do love a good icing on my buns so I made one with powdered sugar and more fresh orange zest and juice. I’ve found that it’s best slathered on the rolls almost as soon as they come out of the oven. That way, the icing will sink into all those nooks and crannies of the swirls and absorb the flavor of the dough. Yum.

So, I think I really pulled this out. Not only do I get to add another much-needed recipe to my Breakfast foods section, my sister really loved these. As did I. As will you when you make them for yourselves. Sharing at this week’s Fiesta Friday #218, co-hosted this week by Ginger @ Ginger & Bread and Julianna @ Foodie on Board.

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Sweet Orange Rolls

Recipe Adapted from The Kitchn

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Ingredients

For the Dough

  • 2 teaspoons active yeast
  • 3/4 cup milk, warmed to about 100°F
  • 1/2 cup  (1 stick) unsalted butter, softened at room temp
  • 2 large eggs
  • 1/4 cup, plus 1 tablespoon white sugar, divided
  • 2 teaspoons vanilla extract
  • 1 orange, zested
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground cardamom

For the Filling

  • 1 cup sugar
  • 1 orange, zested
  • 4 tablespoons, (1/2 stick) unsalted butter, softened
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/4 cup fresh orange juice

For Icing

  • 1 cup powdered sugar
  • A few tablespoons fresh orange juice
  • 1 orange, zested

Directions

In a small bowl, sprinkle the yeast on top of the warm milk, then sprinkle the 1 tablespoon of white sugar on top. Allow to sit for 10 minutes until proofed and frothy.

In the bowl of a standing mixer, use the paddle attachment to combine the butter, eggs, 1/4 cup of sugar, vanilla, orange zest and 1 cup of flour with the yeast mixture until smooth and combined.

Switch to the dough hook and add the remaining flour, along with the salt and cardamom. Knead for about 5 minutes, until a soft slightly sticky dough is formed.

Sprinkle a clean work surface with flour and knead with your hands about 5 more minutes until the dough is smooth and pliable. Grease a separate bowl and punch the dough down into it, then flip it back up so that both sides are oiled. Cover the bowl with plastic wrap and a damp towel and allow to rest until doubled in size, about 90 minutes.

In the meantime make the filling: in the bowl of the standing mixer use your fingers to rub the sugar together with the orange zest until fragrant. Add the butter and beat together with the paddle attachment until it’s creamy. Add the ginger and cardamom. Slowly drizzle in the orange juice until it’s thin, but still creamy. Refrigerate for about 30 minutes or until you’re ready to fill the rolls.

Grease a 13 x 9 baking dish. Turn the dough out onto a clean work surface and roll out to a large rectangle, about 10 x 15 inches. Use a spatula to spread the orange filling on top of the dough. Roll the dough up from the long end tightly to keep filling from spilling out. Use a bench scraper or sharp knife to divide in half. Divide each half into 6 pieces so that you have 12 rolls. Arrange the rolls cut side down in the bottom of the baking dish. Cover the dish with plastic wrap and damp towel and allow to rise until doubled in size, about 90 minutes.

Preheat oven to 350 degrees Fahrenheit. Bake rolls for 35 minutes or until dough inner temp reaches 190°F. Meanwhile, combine all of the ingredients for the icing together in a bowl. Pour/spoon some of the icing on top of the rolls as soon as they come out of the oven. Let sit for about 10 minutes before serving, but they are best eaten still warm.