Heirloom Plum Rolls.
My Memom is famous for her plum rolls. For good reason, I might add. I remember hearing about her plum rolls as a child. Family members would ask if Memom was making plum rolls. If she wasn't planning on it, that would swiftly change.
Memom's plum rolls are a twist on her (also famous) yeast biscuits. She used to make the cutest, tiny biscuits. However, when filled with tart fruit and turned into a roll, these become much more than biscuits - and to me, they are something very nostalgic.
Family recipes are very special. Not everyone is lucky enough to have a a dish that they closely identify with a family member. Something that really makes you think about that person, and feel connected to them. I think it is important that we keep our traditions alive in the kitchen. Don't let those family recipes slip away.
So, let's get started. First, if you have a yeast biscuit recipe you already love - use it! Second, I prefer to prepare my dough the evening before I plan to bake my plum rolls. I like to have these sweet treats for breakfast, and I only have about 15 minutes before my tummy demands to be fed in the morning. If this sounds like you, just leave your dough in the bowl, cover and place it in the refrigerator. Also - don't restrict this concept to plums! Give any fruit you like a try! The kitchen is your playground.
PS: Yeast can be a tricky thing, and if you don't know how to pick the right one, give this article by Epicurious a read. It will help you choose the yeast to get the job done right.
For the filling:
- 4 large black amber plums
For the dough:
- 1 package yeast
- 1 cup warm water
- 1/2 teaspoon salt
- 3 tablespoons shortening
- 2 tablespoons sugar
- 2 1/2 cups flour
For the icing:
- confectioners' sugar
- Preheat your oven to 375°F.
- To begin your dough, dissolve your yeast in warm water.
- After the yeast has dissolved, add the remaining ingredients and mix well.
- Knead your dough for 2 or 3 minutes. Roll out your dough in the best rectangle you can achieve (I know getting this mess to do what you want is difficult). Don't roll your dough out too thin, about 1/4 inch thick is best. Let your dough rise for 30 or 40 minutes.
- While your dough rises, prepare your filling. This is very simple. Peel and dice your fresh plums. Toss the plums into a sauce pan and cook them until tinder. Sugar to taste. I like to add a pinch of cinnamon, for a little extra flavor. Set aside to cool.
- Once the plums have cooled, spread them evenly over your dough.
- Roll up the dough and the filling. Slice into 1 1/2 inch thick spirals. Place on your cooking surface about 1 inch apart.
- Allow your plum rolls to bake for 10 to 15 minutes, until the tops are golden. I like to brush each roll with melted butter after about 10 minutes, and allow them to cook a bit longer.
- To prepare the glaze, I toss some confectioners' sugar and milk into a bowl and whisk until well combined. I eyeball this. The more sugar, the thicker your icing. The more milk, the thinner.
- Drizzle each roll with frosting and enjoy!
Until we eat again,
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