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Vintage Fruit Twisted Bread Rings

bread image
A festive sweet roll to serve for any occasion. The Vintage Fruit in the filling makes these rolls special.
Yield 18 rolls
0

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Ingredients

  • 4 1/4 to 4 1/2 cups bread flour, divided
  • 2 (0.25ozeach) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/3 cup granulated sugar
  • 2 teaspoons fine salt
  • 1/2 cup milk
  • 1/2 cup water
  • 1/3 cup butter or margarine
  • 2 large eggs

Filling

  • 1/4 cup butter or margarine (softened)
  • 1 cup powdered sugar
  • 1/2 cup finely chopped Pecans
  • 1/2 cup Vintage Fruit (drained)

Glaze

Instructions

  • In stand mixer bowl, add 2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and 1/3 cup butter to 120-130°F (butter does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add eggs; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 30 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Prepare Filling: Using hand-held mixer or stand mixer with paddle attachment, cream 1/4 cup butter; blend in powdered sugar. Stir in pecans and Vintage Fruit.
  • On lightly floured surface, roll dough to an 18×12-inch rectangle. Spread filling over half the dough lengthwise. Fold uncovered dough over filling. Cut into 18 strips. Twist strips twice; loosely coil each twisted strip on greased cookie sheet, tucking end under. Cover; let rise in warm place until light and double, 45 to 60 minutes.
  • Preheat oven to 375°F.
  • Bake for 15 minutes. Remove from oven.
  • Prepare Glaze: Combine Vintage Fruit Syrup and sugar in small bowl; brush over rolls. Bake 5 to 7 minutes longer until golden brown. Remove from cookie sheets; cool on wire racks.

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