A jammy sweet blackberry roll with a steaming mug of coffee is one of life’s small joys. It’s a treat I rarely allow myself, so I savored each bite, wanting the moment to last as long as possible. You too can experience the same joy – a little yeast, flour, sugar (of course!), blackberries, and almond paste make for one transcendent breakfast.
I overfilled the rolls a bit, so I’ve cut back on the blackberry filling to make things a bit more manageable. It’s easy to become overzealous with nearly bursting blackberries at the height of July ripeness, as I’m sure you can imagine. Drizzled with brilliant purple (all-natural) blackberry glaze, these rolls are destined to become a summer ritual.
- 3 1/2 cups (490 g) flour, divided
- 1 package Red Star PLATINUM Yeast
- 1/4 cup (48 g) sugar
- 1/2 tsp salt
- 1 cup (240 g) low-fat milk
- 1/4 cup (56 g) unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1 1/4 cups (200 g) blackberries
- 2 tsp Amaretto
- 2 tsp sugar
- 2 tsp arrowroot starch
- 4 tsp water
- 1 Tbsp unsalted butter, melted
- 1/4 cup (48 g) sugar
- 4 oz (112 g) almond pasted, cubed
- 2/3 cup (80 g) powdered sugar, sifted
- pinch of salt
- 2 Tbsp blackberry mixture (reserved from above)
- 2 Tbsp milk
- 1/8 tsp pure almond extract
- Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm milk, butter, and egg to flour mixture and mix until combined; mix in remaining 1 1/2 cups (210 g) flour. Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic. The dough is ready when it feels tacky but doesn’t stick to your fingers (if necessary, add additional flour 1 tablespoon at a time while kneading).
- Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 40 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, dough has risen enough.
- While the dough rises, prepare the filling. Combine blackberries, Amaretto, and sugar in a medium bowl. Let stand 10 minutes, tossing occasionally. Place blackberries and their juices in a heavy saucepan over medium heat; cook for 10 minutes, stirring frequently, until berries have softened. Whisk together arrowroot starch and water in a small bowl; add to blackberry mixture and continue cooking until thickened, 1 or 2 minutes. Remove from heat and let cool to room temperature.
- When the dough is ready, gently press down dough; cover and let rest 5 minutes. Spray a 13 x 9-inch baking dish (or two 9-inch round pans) with nonstick spray. Turn dough out on a lightly floured board and roll into an 18 x 12-inch rectangle. Brush dough with melted butter, leaving a 1/4-inch border. Place sugar and almond paste in a food processor and pulse for 1 minute; sprinkle over dough, pressing gently into dough with rolling pin. Top with dollops of blackberry mixture (reserve 2 tablespoons for glaze). Carefully roll dough up into a tight log and pinch edges to seal.
- Trim off uneven ends and score dough into 16 equal slices. Use unflavored dental floss to slice dough crosswise (slip a long slice of floss under log of dough and cross on top to cut slices cleanly). Place rolls cut side up into prepared baking dish. Cover loosely with plastic and let rise in a warm place until doubled in size, about 30 minutes
- While the rolls rise, preheat oven to 350°F. Bake rolls for 20 minutes, until golden. Remove from oven and place on a wire rack to cool. For the glaze, whisk together powdered sugar, salt, blackberry mixture, milk, and almond extract in a small bowl. Drizzle glaze over warm rolls.
Wrap leftover rolls well and store at room temperature up to 2 days; warm in a low oven before serving.
- Calories: 225
- Carbohydrates: 32