20 November 2014

TURKISH DELIGHT ROLLS

Turkish delight is a gel-based confection and it usually consist of pistachios or walnuts bound by the gel made of starch and sugar. More traditional types are mostly just the gel, with different flavourings. It's very sweet and generally eaten in small pieces, with strong dark coffee. These rolls are very fluffy and soft, flavoured by vanilla, rosewater and the delicious Turkish delight. Vanilla really compliments the rosewater and they are great with freshly brewed tea or coffee.


Ingredients:
For the rolls
350 grams all purpose flour
50 grams instant vanilla pudding powder
300 ml warm milk
1 ½ teaspoon instant yeast
1 tablespoon sugar
1 teaspoon rose water
300 grams fresh Turkish delight (16 large pieces)
For the glaze
1 egg
1 tablespoon water
½ teaspoon rose water

Preparation:
Sift the flour and take out about 50 grams or so, then sift the rest again with the instant pudding powder. Add the yeast and sugar and whisk very well. Make a well in the middle and pour in the warm milk and rose water. Start stirring with a wooden spoon until the dough comes together. Turn the dough out on a floured work surface. Continue kneading it for about 10 minutes, adding the reserved flour a bit at a time. Depending on your flour, you may need to add a bit more milk during the kneading. Knead until the dough becomes smooth and elastic. Put the dough in a large bowl, cover it with plastic wrap, and let it sit in a warm spot for about an hour and a half, or until doubled in size.
When the dough has risen, put it on a floured surface and roll it to a square about 30x30 cm (12x12"). Using a pizza wheel, cut the square into 16 equal pieces. Take a very sharp knife and slice each piece of Turkish delight lengthwise. Put the Turkish delight pieces next to each other on one side of the small square and roll it up just like you would roll up pain au chocolate. Place the rolls on a baking sheet lined with baking paper, seam side down. Let them rise for another 30 minutes. Just before baking, whisk together the egg with the water and rose water, and brush the rolls generously. Bake them in a preheated oven, at 200˚C (395˚F) for about 15 minutes. Let them cool slightly and serve with a dusting of icing sugar. Yields 8 servings. © Tina Vesić

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