Bakewell Rolls!
Easy, sweet, soft and delicious homemade bakewell rolls with an almond flavoured dough and filling, and cream cheese glaze.
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Servings: 12 Rolls
Ingredients
The Dough
- 600 g strong white bread flour (plus extra for dusting)
- 14 g dried active yeast
- 75 g caster sugar (or light brown)
- 90 g unsalted butter (cold and cubed)
- 275 ml full fat milk
- 1 tsp vanilla extract
- 2 tsp almond extract
- 1 medium/large egg
The Filling - (see notes below for a second option)
- 50 g unsalted butter (melted)
- 2 tsp almond extract
- 100 g light brown soft sugar (or light brown)
- 100 g ground almonds
- 100-200 g cherry conserve/jam (or other flavour)
The Drizzle
- 100 g full-fat soft cream cheese
- 2 tbsp whole milk
- 1 tsp almond extract
- 175 g icing sugar
- 35 g toasted almond flakes
Instructions
- Add the flour into a large bowl, and add the sugar and yeast. Mix these together so its all evenly distributed.
- Add the cold and cubed butter, and rub the butter into the mixture so it resembles bread crumbs.
- Gently heat the milk until warm - but not piping hot.
- Add the milk, vanilla, almond extract and egg to the dry ingredients.
- Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together.
- Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size.
- Whilst the bread is proving, whisk together the dark brown sugar, and ground almonds for the filling. Leave to the side for now.
- Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 50cmx30cm.
- You want it to be as even a rectangle as possible so its easier to roll up, and the dough can be thin here.
- Gently brush the surface with the melted butter that has been mixed with the almond extract, and then sprinkle over the sugar/almond mix.
- Dollop on the cherry conserve/jam
- Roll the dough up tightly. Cut this evenly into 12 pieces. I cut the middle, and then the two halves into two more, and then each into three pieces to get my 12.
- Using a large rectangular baking dish, mine was 30cmx24cm roughly, put them in.
- Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch.
- Towards the end of the dough rising, preheat the oven to 180ºc/160ºc fan so that when it's finished rising, you can put it straight in the oven.
- Bake in the oven for 20-25 minutes, until golden brown and cooked through.
- Towards the end of baking, mix the soft cheese in a bowl until smooth. Add the milk, almond extract and icing sugar and mix
- Drizzle over the baked rolls, and then sprinkle on toasted almonds for decoration.
Notes
- Second filling option - Mix 100g melted butter, 100g light brown soft sugar, 200g ground almonds, 1 egg and 2 tsp almond extract together to a paste and spread on. Then top with the jam
- These are best on the day of baking as they stay soft and fluffy, but can be kept for a couple of days (and refreshed in the microwave)
- These can be prepped up until baking the night before and place into the fridge overnight. Bring back to room temp for 45-60 minutes, and then bake in the morning
- These can be frozen for 3+ months