makes
16
prep
40 minutes
cook
40 minutes
difficulty
Ace
makes
16
serves
preparation
40
minutes
cooking
40
minutes
difficulty
Ace
level
Ingredients
- 600 g (4 cups) strong bread or pizza flour, plus extra to dust
- 75 g (⅓ cup) caster sugar
- 1 tbsp dried yeast
- 1 tsp salt
- 200 ml lukewarm milk
- 1½ tsp natural vanilla essence or extract
- 2 lemons, zest finely grated
- 100 g butter, melted and cooled, plus extra, melted to brush
- 1 egg
- 1 egg yolk
- 165 g (½ cup) plum jam
- icing sugar, to dust
Resting time 1 hour 40 minutes
Instructions
Combine the flour, sugar, yeast and salt in a large bowl and make a well in the centre. Use a fork to whisk the milk, butter, egg, egg yolk, vanilla and lemon zest together until evenly combined. Add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough.
Turn the dough onto a lightly floured surface and knead for 5 minutes or until it is smooth and elastic and springs back when you push your finger into it.
Brush a large bowl with extra melted butter to grease. Add the dough turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
Preheat oven to 190°C (170°C fan-forced). Brush a 22 cm springform pan with melted butter and line the base with non-stick baking paper.
When the dough has doubled in size knock it back by punching it in the centre with your fist. Turn onto a lightly floured surface and knead for 2-3 minutes or until smooth and elastic. Use a lightly floured rolling pin to roll out the dough into a 32 cm x 32 cm square about 8 mm thick. Use a sharp knife or a pizza cutter to cut the dough into 16 x 8 cm squares. Place a heaped teaspoonful of the jam in the centre of a dough square and bring the opposite corners together to enclose the jam, pinching to seal and gently shaping into a ball. Repeat with the remaining dough squares and jam, placing them into the prepared tin as you make them, seam side down.
Brush the rolls with about 1 tablespoon of extra melted butter. Cover with a slightly damp tea towel and place in a warm, draught-free place for 40 minutes or until doubled in size.
Bake in preheated oven for 40 minutes or until well risen, golden and a skewer inserted into the centre comes out clean. Stand in the tin for 5 minutes before removing the side of the tin. Serve warm dusted with icing sugar or transfer to a wire rack to cool at room temperature.
Baker’s tip
• These rolls are best eaten the day they are made however they do freeze well – seal in a freezer bag an freeze for up to 1 month.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray. Creative concept by Lou Fay.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
