It’s less than a week to Christmas!

Have you planned your Christmas menu yet?

If not, I have one more item you can add to your Christmas bakes!

These Peach and Raisin Holiday Bread Rolls are so soft and yummy!

I love using my Le Creuset cast iron pots to cook as well as to bake. Cast iron is great for baking because of its unique ability to keep things hot on its entire surface, and this means that whatever you are baking will bake evenly. 

So today I am using my Le Creuset 24cm Round French oven (aka my favorite cast iron pot) to bake these delicious rolls.

I used dried raisins but you can always soak the raisins (or other dried fruit) in some Cointreau or brandy before adding them to the bread.

Let me show you how you can make these rolls in time for Christmas this year!

Add all the ingredients, except the butter, into the bowl of a mixer. Mix until well-combined. 

Add the butter and continue to knead until you have reached window pane stage.

Once the dough has reached windowpane stage, cover with a piece of damp cloth and place it in an oven set to 35°C for about 60 minutes, or until the dough has doubled in size. If your oven can’t go all the way down to 35°C, you can also place the dough in a warm place in your kitchen.

Punch the air out of the dough. Turn it onto a lightly floured surface and roll into a rectangle.

Spread a thin layer of sugarless peach jam on the dough.

Sprinkle raisins on the dough.

Roll the dough as tightly as you can.

Trim off the ends and cut into 11 pieces.

Arrange the dough in a Le Creuset Round French oven that has been lightly greased.

Spray with a little water.

Proof in an oven at 35°C for an hour, or until doubled in size.

Pre-heat the oven to 170°C. Glaze the dough with egg wash.

Bake for 40 minutes, or until golden brown. 

Allow the bread to cool completely.

Make the glaze by whisking together lemon juice and icing sugar until you have reached a pourable consistency.

Drizzle the glaze on the bread. 

Enjoy! 🙂 

Peach And Raisin Holiday Bread Rolls

2016-12-18 13:34:47

Serves 8

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For the buns

1. 270g Prima bread flour
2. 30g Prima top flour/ Prima cake flour
3. 1/2 teaspoon instant yeast
4. 1 egg
5. 30g caster sugar
6. 1/8 teaspoon salt
7. 150ml milk, at room temperature
8. 30g unsalted butter, at room temperature

For the filling

1. 100g peach jam
2. 50g raisins

For the egg wash

1. 10ml milk or 1 egg, lightly beaten

For the glaze

1. 80g icing sugar
2. 2 tablespoons lemon juice

Instructions

1. Add all the ingredients, except the butter, into the bowl of a mixer. Mix until well-combined.
2. Add the butter and continue to knead until you have reached window pane stage.
3. Once the dough has reached windowpane stage, cover with a piece of damp cloth and place it in an oven set to 35°C for about 60 minutes, or until the dough has doubled in size. If your oven can’t go all the way down to 35°C, you can also place the dough in a warm place in your kitchen.
4. Punch the air out of the dough and roll into a rectangle.
5. Spread a thin layer of peach jam on the dough.
6. Sprinkle raisins on the dough.
7. Roll the dough as tightly as you can. Trim off the ends and cut into 11 pieces.
8. Arrange the dough in a Le Creuset Round French oven that has been lightly greased.
9. Spray with a little water.
10. Proof in an oven at 35°C for an hour, or until doubled in size.
11. Pre-heat the oven to 170°C. Glaze the dough with egg wash.
12. Bake for 40 minutes, or until golden brown.
13. Allow the bread to cool completely.
14. Make the glaze by whisking together lemon juice and icing sugar until you have reached a pourable consistency.
15. Drizzle the glaze on the bread.

By Diana Gale

Adapted from Carol

Adapted from Carol

The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/