Reformationsbrötchen Recipe- Luther Rose Reformation Rolls
These 5 petaled rolls with jam in the center are said to represent the Luther Rose, are traditionally served October 31, Reformation Day. Made from an enriched dough, studded with raisins/cranberries, nuts, and lemon peel, these tasty rolls are a nice addition to breakfast or an afternoon coffee break.
Ingredients
starter
- 3 1/4 cup Flour 500 gram
- 2/3 cup lukewarm CREAM 150 ml
- 1 ¼ Tablespoon Dry Yeast 40 grams Fresh Yeast
- ¼ cup + 1 Tablespoon Sugar 50 gram
fruit
- 3/4 cup Cranberries or Raisins 100 gram
- enough Orange Juice/ warm water to cover raisins/cranberries
- 1/4 cup Almonds- chopped (try sweetened almonds if you have them) 50 gram
- 2 tablespoons Candied Lemon - chopped
dough
- 1-2 teaspoons Lemon Zest I'm usually generous with this.
- 5 tablespoons Unsalted Butter- softened 50 gram
- 1/4 teaspoon Salt
- 1 Egg
- 2/3 cup Cream 150 ml (yes, you add cream twice.)
additionally
- 8 Teaspoons Cherry or Berry Jam
- 1- 1½ cup Powdered Sugar
- few teaspoons lemon juice
Instructions
Fruit
- Put the raisins/cranberries into a small bowl. Pour warm water or Orange juice over them... just enough to cover... and set aside.Note, if your candied peel is "hard", let it soak too. No need to soak the nuts.
Starter
- Put all of the flour in a mixing bowl. Make a depression in the center.
- Combine warm cream with yeast and sugar. Stir to dissolve sugar. Pour the liquid into the depression in the flour. Cover lightly with some of the flour from the edge of the bowl. Cover and set aside in a warm place for 30 minutes.
Dough
- The flour/yeast mixture should be look a bit bubbly by now. Set the bowl into the mixer stand, and turn it on low.
- With the mixer on, add the lemon zest, salt, and the egg. Add butter one tablespoon at a time. Then add the rest of the cream. Mix on low until a dough comes together.
- Now the fun part.... kneading. The dough should be kneaded for 10 minutes. I find this works well in my machine with a dough hook, but it can be done by hand.
- Butter a bowl, drop the kneaded dough into it, cover with a cloth, then set into a warm place to rise for 45 minutes. (At least). You want it to double.
- While this is happening, drain the fruit.
- Once the dough had doubled, pull it out of the bowl, and set onto a lightly floured surface. Press it a little flat, and sprinkle the fruit and nuts on the dough. Carefully fold and refold the dough to distribute the fruit/nuts. Don't overwork it!
- Divide the dough into 8 pieces. Roll each piece into a ball. Flatten it a bit with your hand.
- Make 5 cuts fairly equidistant around the edge, without cutting to the center. These are your petals. (Go ahead and cut 4 if you like)
- Place cut rolls on a parchment covered baking sheet. (You probably will need 2). Then set aside to rise for 40 minutes. (I find the oven to be a good place for this. I have a "proof" setting, but alternatively turn it on for 30 seconds to warm things up, then shut it off to let the rolls have a warm place to rise)
- When the rolls have risen. Press an indentation into the center of each roll. Use your finger or the handle of a wooden spoon. (don't press all the way through, but do press deep.)Use a spoon to add one teaspoon of jam to the indentation.
- Make sure the oven is at 350°F Bake the rolls for 20 minutes.Because I have 2 pans, I rotated top to bottom half way through baking. You can also bake one at a time.
- Remove the rolls from the oven when browned, and set on a cooling rack to cool for a few minutes.
- Combine the powdered sugar and lemon juice. You want a thin glaze that will just leave a shine on the roll. While the rolls are still warm, brush the glaze on. Then let cool completely.
- Alternatively, sprinkle the rolls with powdered sugar.