Any-fruit rolls with streusel
Updated: Aug 22, 2019
These rolls are our regular bake during fruit season. The beauty of this recipe lies in its versatility - you can use pretty much every seasonal fruit, you may opt to jazz up the filling or the streusel.
So what exactly are you getting here?
Light and airy, buttery dough which is well able to contain moisture from the fruit. Warming up milk with flour releases additional starch and gives a sound ground for yeast proofing (also - helps in keeping the rolls fresh for longer). Cracking few additional eggs and using egg yolks guarantees soft texture. Don’t be tempted to use full eggs here (this will bind the texture). You want to achieve airy and light, sweet bread dough which in the same time will be well able to carry and lift light or heavy fruit. Second proof (after shaping) is really important in this bake. Don’t be tempted to cut this time (or don’t be tempted to extend it too much, as the dough may collapse) - 1 hour should give you the optimal texture.
Be liberal with the amount of fruit you are placing on top - 500g of soft fruit is a rough guidance (we have filled these rolls few times before with up to 1kg!). For bigger fruit (plums, peaches, nectarines, apples) - use around 1 kg to 1.2 kg of fresh fruit. Adding a little bit of corn (or potato) flour/starch together with sugar prevents the fruit from letting out too much juice but also after baking creates delicious, mellow jelly around the fruit. Have a look at ‘Jazz it up’ section - we are leaving there few hints on recommended spices and few other options for this recipe.
One thing for sure - you will have a fairly long queue of people waiting for these to be baked! Added bonus - thanks to the texture and the fruit not letting out too much juice the rolls stay fresh for 2-3 days.
Any-fruit rolls with streusel recipe
Yield: 12 rolls
Time: 30 min prep + 1hr 30 min - 2 hrs (1st proof) + 15 min prep + 1hr (2nd proof) + 17-20min baking
Tin: 2x large baking tray
For yeast proofing:
- 200ml (4/5 cup*) full-fat milk
- 100g (1/2 cup) sugar
- 7g (1 sachet) active dry yeast or 25g active bulk dry yeast
- 2 Tbsps (20g) all-purpose flour
For the rest of the dough:
- 500g (3 and 1/3 cups) all-purpose flour + 10-20g (1-2 Tbsps) for kneading
- 1/2 tsp salt
- 150g unsalted butter, melted and lukewarm
- 1 large egg
- 4 egg yolks (eggs at room temperature)
- 2 Tbsps (30ml) clear lemon juice
For the crumb:
- 110g unsalted butter, melted
- 7 Tbsps sugar (105g) - use caster sugar or confectioners’ sugar
- 150g (1 cup) all-purpose flour
- 500g blueberries or 500g cherries; 1 kg plums or peaches (6 large peaches, 6-10 plums)
- 2 Tbsps (20g) cornflour (corn or potato starch)
- 2 Tbsps (30g) sugar
- if you opted to use plums or peaches - add 1 tsp cinnamon and 1/2 tsp nutmeg or cardamom
- 1 egg white mixed with 2 Tbsps milk
*cup = 250ml cup
1. Proof the yeast: In a small pot mix milk, sugar, flour and warm up to 38-40C (make sure sugar is fully dissolved). Take off the heat and mix in the yeast. Cover with cling film or dry kitchen towel. After 15 minutes you should see the yeast bubbling up. If you don’t - repeat the step (yeast could have been old or temperature too high or too low).
2. Prepare the dough: In your main mixing bowl sift flour, add proofed yeast, melted and cooled (but lukewarm) butter, egg and egg yolks, lemon juice, salt. Start kneading. If you knead by hand - kneading here is simply patting the dough, remembering to rotate the bowl every so often to aerate from each side. It will take some 10 minutes to achieve required consistency. The dough will be slightly sticky - you may add 1 more Tbsp of flour but no more. After 10 minutes it should be elastic and pull away easily from your hand (still slightly sticky which is OK). If you knead using stand mixer - knead on low speed (you want a relaxed dough) for about 12 minutes. Once done, cover tightly with cling film, move to warm place (21-26C) and let rest for 1hr 30min to 2 hrs (depending on room temp). The dough should triple in size. When the dough is ready, toss fruit in cornflour, sugar and spices if using (if using peaches, plums - cut in half, remove cores - don’t peel off skins). When ready, punch the dough to degas and knead for few seconds. Transfer onto lightly floured work surface.
3. Shape: Divide the dough into 12 smaller pieces. Form little rolls. Lay parchment paper on two large trays. Place 6 rolls on each tray, using glass with flat bottom press each roll in the middle (almost all the way to the bottom), fill this space with fruit (peaches, plums - place halves, cut side up). Cover each tray with dry kitchen towel, move to warm place (21-26C) and let rest for 1 hour. 20min before baking: preheat the oven to 180C; prepare crumb (mix flour with sugar, add melted butter and mix until crumbly texture is formed - you can add spices or pecans). Before baking mix 1 egg white with 2 Tbsps milk and delicately brush sides of the rolls. Cover rolls with the crumb.
4. Bake at 180C for 17-20min. In home oven, bake one tray at a time. Once baked leave on the tray for 5 min then transfer to the cooling rack for 25min before serving.
1. Before baking these rolls you may find it useful to read this post on Baking with Yeast.
2. To achieve fluffy texture - use lukewarm ingredients. Place eggs in a bowl full of warm water 5-10 minutes before kneading. Don’t skimp on eggs (yolks!) as this will give you fluffy and light texture. 2nd proof (after shaping) is really important here. Don’t cut this time short. Also - don’t be tempted to wait too long as the the dough may collapse. One hour should give you the optimal texture.
3. You may opt to refrigerate the dough after 1st proof, cover tightly with cling film and store in the fridge overnight. When ready - knead shortly and proceed as in the recipe (depending on your room temperature you may need to extend 2nd proof by 15-20min).
Jazz it up:
1. Fruit - blueberries, cherries, plums, nectarines, peaches, apples, pears - all work well in this recipe. Soft fruit works fine too (strawberries, raspberries, gooseberries - don’t mash or cut fruit - use full fruit here, reduce baking time to 16-17min and cover fruit fully with the crumb).
2. Spices - depending on the fruit you are using for this recipe - you may opt to add cinnamon, nutmeg, cardamom, allspice, cloves, vanilla sugar (in the streusel and in the fruit filling).
3. Streusel - nuts (pecans/walnuts ,pistachios, almonds, hazelnuts, pinoli), seeds (sunflower, pumpkin, white or black sesame) spices, light brown or deremara sugar - mix and match depending on the type of fruit you are using.
4. Cream cheese filling - you may opt to fill the rolls with cream cheese (300g cream cheese + 1 egg yolk + 4 Tbsps (60g) sugar or vanilla sugar), place fruit on top (plums, peaches, cherries - are ok, don’t use soft fruit like berries), cover with streusel. Bake for 20-24 min (190C for 14 min, then lower the temperature to 180C until rolls are fully baked through).