Snúðar með berjum og sultu

Rolls with berries and jam

So far I've only really known cinnamon rolls, but when I happened across these blueberry rolls, of course I couldn't resist - but I didn't want to either!


Ingredients for approx. 24 rolls

For the dough

1 packet of dry yeast
360 ml lukewarm water
3 Tbsp brown sugar
1 tsp coarse sea salt
80 g butter
1 egg
1 pinch of ground vanilla
approx. 600 g flour

For the filling

120 g blueberries
120 g blueberry jam
1 tsp grated lemon peel

30 g butter
3 Tbsp sliced ​​almonds


Preparation

To make the dough, mix the dry yeast with the lukewarm water, sugar and salt in a large bowl and let stand for about 10 minutes until it begins to foam slightly.

Then mix the butter, egg and ground vanilla with the yeast mixture.

Finally add the flour in portions...

...and knead thoroughly. If necessary, add a little more flour until the dough no longer sticks.

Then cover the bowl and let it rise in a warm place for about 10 minutes.

Mix the blueberries with the jam and the grated lemon peel.

Carefully roll out the dough into a rectangle, brush with the butter and spread the filling on top.

Then carefully roll up the dough and cut it into slices approx. 2 cm thick.

Line a baking tray with baking paper.

Place all the rolls on the baking tray and let them rise again in a warm place for about 3/4 hour.

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Sprinkle the rolls with the sliced ​​almonds and bake in a preheated oven at 350 °F (180 °C) for about 25 minutes until they have turned nice and golden.

Best served lukewarm - these blueberry rolls definitely taste best fresh!

Verði ykkur að góðu!
I wish you bon appetite, enjoy it!

[Translated from here.]