Wholegrain almond rolls with raspberry filling and hot berries
- Total time
- 70 minutes
- Preparation time
- 45 minutes
- Calories
- 322
- Portions
- 12
Can we talk about how fluffy this wonderful yeast-risen pastry is? Well, any pastry called wholegrain almond rolls with raspberry filling and hot berries simply MUST taste delicious. Fresh from the oven, they fill the kitchen with the aroma of almonds and vanilla. Hot raspberries then literally place the crown on the rolls. Try them out and you will be floating on cloud nine!
Directions
1. Heat the soy drink slightly and whisk together with the yeast, almond butter and eggs.
2. Mix the two types of flour, 70 g of sugar, the salt and vanilla. Make a well in the flour mixture and stir in the yeast mixture. Cover and allow to rise for approx. 30 minutes. Then add 100 g of soft margarine and knead into a smooth dough. Cover the dough and allow to rise again for 60 minutes.
3. Mix 200 g of raspberries and 20 g of sugar. Melt the remaining 50 g of margarine.
4. Divide the dough into 12 portions, press it flat and place a couple of sweetened raspberries on each. Shape the dough into a ball around the filling. Brush the dough balls with melted margarine and lay them side by side in a casserole dish that has been brushed with margarine. Allow to rise again for 30 minutes. Then bake in a preheated oven at 180 (top/bottom heating) for approx. 25 minutes until golden brown.
5. For the sauce, boil up half of the raspberries and blueberries along with 30 g of sugar and 80 ml of water and then finely puree. Pass the mixture through a sieve and bring to the boil again.
6. Whisk the cornflour and 4 tbsp of water and use this to thicken the sauce. Add the rest of the raspberries and blueberries to the sauce. Mix the oat cream with the vanilla pulp and the rest of the sugar.
7. Remove the rolls from the oven and decorate with the vanilla cream and hot berries.
Do you also go crazy for freshly baked delicacies?
Your Dole Team
Ingredients
125 ml soy drink
20 g yeast
70 g almond butter
3 eggs
120 g wholegrain spelt flour
280 g spelt flour
90 g brown sugar
A pinch of salt
A little vanilla extract
150 g margarine or plant oil
200 g raspberries
For the berry sauce:
50 g raspberries
150 g blueberries
50 g brown sugar
1 tsp cornflour
200 g oat cream for cooking
½ a vanilla pod
Also:
A casserole dish
Nutritional Facts
| 12 Serving Per Container | |
| Serving Size | 116 |
| Calories | 322 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (15 g) | 20% |
| Saturated Fat (4.5 g) | 18% |
| Sodium (17 mg) | 3% |
| Total Carbohydrate (38 g) | 12% |
| Dietary Fiber (4 g) | 14% |
| Total Sugars (14.5 g) | |
| Protein (6.5 g) | |
| Calcium | 4% |
| Iron | 15% |
| Potassium (229 mg) | 12% |
| Vitamin C | 8% |