Rolnice sa breskvama i karamelom / Peach butterscotch rolls

Please scroll down for the recipe in English

Opet izmišljam toplu vodu. Hoću da pravim rolnice sa cimetom samo da nemaju cimet nego breskve i da ne budu prelivene prelivom od krem sira nego karamelom. Znači hoću to isto kao što sam videla samo da bude potpuno drugačije. Ali iskreno, malo sam i ponosna na tu svoju osobinu. Vrlo često, ne uvek, ali često, ispadne baš baš baš jako dobro. I ja istripujem da sam car univerzuma. I onda to guglujem i shvatim da su to pre mene napravili otprilike svi. Al nema veze, meni je i dalje drago :)

O ovom receptu nema puno priče, mislim da je sve jasno. Karamelizovane breskve i karamela. Tačka.

Ima jednu jedinu manu, što sam ga pravila u hodu lupajući i izmišljajući količine tako da ću samo vama za ljubav proći kroz za mene najveće muke i pokušati sve da prebacim u brojke. 

Uživajte :)

 

Testo

• 1 kesica (10 gr) suvog kvasca
• 1 kašika šećera
• 1 šolja mleka
• 4 kašike putera
• 3 žumanca
• 2 kašike meda
• 1 kašičica vanile
• 3 1/2 šolje brašna
• 1 kašičica soli

Fil of breskve

• 2 breskve
• 2 kašike smeđeg šećera

Karamel

• 80 gr smeđeg šećera
• 60 gr putera
• par kapi vanilin ekstrakta
• 1 kašika meda
• 100 ml slatke pavlake (ili mleka)

Zagrejte rernu na 180 stepeni.

Počinjemo od testa.

U manjoj šerpi pomešajte mleko i puter dok se puter ne otopi. Sklonite sa vatre i proverite temperaturu mleka. Kada stavite prst unutra treba da osetite da je tek malo toplije od temperature tela. Ne sme da bude ni pretoplo ni prehladno da bi se kvasac aktivirao. Dodajte kvasac, promešajte i pustite da odstoji 5 minuta. Onda dodajte žumanca, med i vanilin ekstrakt. Prespite ovu smesu u veću posudu u koju ste sipali brašno i so. Mešajte dok se ne sjedini i onda rukama mesite testo 10ak minuta dok ne prestane da se lepi i ne postaje glatko i jednolično. Stavite u blago zamašćenu posudu, prekrijte providnom folijom i krpom i stavite na toplo mesto da se diže oko 1 sat.

U međuvremenu napravite karamel i fil od bresaka.

Istopite puter na blagoj vatri i dodajte mu šećer i med i sačekaje da proključa. Kada provri, neka krčka 5 minuta uz stalno mešanje. Pažljivo dodajte slatku pavlaku i vanilu, kada se sastojci potpuno sjedine, sklonite sa vatre,

Iseckajte breskve na sto sitnije komadiće i stavite na blagu vatru u tiganj i pospite sa par kašika smeđeg šećera. Uz povremeno mešanje sačekajte ta breskve puste sok i postanu braonkaste i da se šećer otopi, pa sklonite sa vatre.

Izvadite testo na radnu površinu koja je lagano pobrašnjena i razvite u pravugaonik. Debljina testa bi trebalo da bude nešto manja od 1cm.  Neka do vas bude šira strana. Premažite karamelom 3/4 testa, Ostavljajući gornji deo prazan. Na isti deo pravilno rasporedite breskve. Rolajte testo od sebe ka praznom delu. Isecite nožem na komade koji su visine pleha koji koristite. Poređajte rolnice u pleh ostavljajuci malo prostora izmedju njih da narastu i sačekajte još pola sata da još jednom narastu. Pecite 40ak minuta na 180 stepeni, dok ivice ne postanu zlatno braon.

Kada se malo prohladi prelijte karamelom. Ako se karamel previše zgusnuo stavite ga na laganu vatru dok se ne opusti i po potrebi dodajte malo mleka ili slatke pavlake.

Prijatno :)

Peach buttescotch rolls

Dough

• 1 packet ( 2 1/2 tbsp) dry yeast
• 1 tablespoon sugar
• 1 cup milk
• 4 tablespoons butter
• 3 egg yolks
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 3 1/2 cups all purpose flour
• 1 teaspoon salt

Peach filling

• 2 peaches
• 2 tablespoons brown sugar

Butterscotch

• 80 gr brown sugar
• 60 grbutter
• few drops of vanilla extract
• 1 tablespoon honey
• 100 ml double cream (or milk)

Heat up the oven to 180 degrees Celsius.
We'll start with the dough.
In a small pot mix together the milk, honey and the butter and put it on low heat until the butter melts. Remove from heat and check the milk temperature. You need it to be at a temperature that when you put your finger inside the milk is just a tad warmer. You need the temperature to be just perfect. Too cold or too warm will kill the yeast. Add the yeast, stir until it dissolves, and let it sit in a warm place covered with clean film for about 5 minutes, or until in becomes frothy. Then add the yolks and the vanilla extract.

In a larger bowl add the flour and the salt and then pour in the milk mixture. Knead for about 10 minutes (less if using a mixer) until it stops being sticky and becomes smooth. But in a lightly greased bowl, cover with clean film and kitchen towel and let it rise in a warm place for about an hour.

In the meantime make the butterscotch and the peach filling.

Melt the butter on low heat and add in the sugar and honey and wait for it to boil. Let it simmer for 5 minutes stirring constantly. Carefully add the cream and vanilla, when all the ingredients blend together, remove from heat.

Chop up the peaches as finely al possible and put them in a pan on low heat and sprikle them with a few tablespoons of sugar. Stirring occasionally wait for the peaches to change color and start becoming softer and for the suggar to melt then remove from hea.

Roll the dough in a rectangular shape on a lightly floured surface. The dough should be a bit less than 1 cm thick. With the wider side of the dough in front of you spread a little bit of butterscotch sauce with a brush on 3/4 of the dough surface leaving the upper part clean. Spread the peach mixture evenly on the same part of the dough. Start rolling the dough away from you towards the empty part. Cut into slices that are as tall as the tray you will be using. Arrange them in a baking tray leaving a bit of space between them and let them sit for a half an hour longer covered with a kitchen towel. Bake for 40 minutes at 180 degrees, until the edges become golden.

When the rolls cool of a bit cover them in butterscotch. If it thickened in the meantime put it on low heat for a while and if needed add a bit of milk or double cream.

Enjoy:)