It has been a very long, very hot week, with one too many meltdowns. I know that’s not the best way to start a post, but it’s what’s on my mind right now. I got a wonderful selling opportunity on Saturday which was so much fun, but a lot of work to prepare for. Friday was a whole 8 hours of straight baking, which was no longer fun by around hour five. But regardless, I’m happy I did it.
I was told recently that we are over halfway through summer break for my school. Not happy about that. As I’ve said before, I really don’t like the season of summer but I also don’t like school. Plus, the end of break sort of serves as a deadline for my project. I’m making good progress, but I’m starting to get a little tired.
Even though summer ending isn’t great, it does have a bright side. There are only 68 days until the first day of fall! That is crazy close when you think about it. I have to admit, last years fall was a bit of a rough one for me for multiple reasons. But I have noticed a pattern in my life that my autumns alternate between really good and really bad annually. Following that theory, this should be a really good fall!
I’ve been starting to work on my fall recipes, to get a head start on them. We always keep a stack of pumpkin cans in the cupboard, so it’s very satisfying to crack into one after eyeing them for months. Don’t worry though, there are still plenty of summer recipes headed to you before that.
Speaking of summer recipes, let’s talk about this one. It just so happens to be strawberry season. That means everywhere you look there are strawberries. Especially at markets. I have to say, strawberries aren’t my very favorite berry but they do unlock quite a lot of possibilities for baking. Like these rolls.
Describe These Rolls to Me
Taste: These rolls taste like summer, with juicy strawberries, sweet brown sugar and vanilla, deep poppyseed and cardamom, and a little pop of lemon. Plus, the dough is perfectly buttery and flavorful.
Texture: Because we are using a brioche dough here, these are perfectly soft and buttery. This pairs perfectly with the jammy center and the sweet and sticky vanilla icing.
Ease: These aren’t too difficult to make. The dough is a one bowl no mixer recipe, and the filling is just a strawberry compote. It can be a little tricky to roll these as the strawberries like to squish out, but in the end it isn’t too difficult!
The Dough
The dough for today is a brioche dough. This means its packed with salted butter and honey for the perfect fluffy and flavorful rolls. It’s a dough I find works perfectly with almost any sweet roll because it’s so soft and tender. It’s a favorite because it comes together in just one bowl with no mixer, and very little kneading.
The Filling
There are two parts to the filling today, the strawberry compote, and the cardamom poppy seed butter. The compote is quick and simple, just some strawberries, sugar, lemon juice, and cornstarch cooked on the stove. Make sure to cook that a while before hand so it has time to thicken and cool. Then there’s the butter, which is just like your classic cinnamon roll filling but with cardamom and poppyseed instead of cinnamon. Then you just spread those two fillings on the rolled out dough, roll it up, slice, and bake!
The Icing
There really isn’t much to say here, it’s just a simple vanilla icing. All you need is sugar, a little milk, and some vanilla. I prefer vanilla bean paste for better flavor, but extract works well too.
I’m in a bit of a rush writing this post as I procrastinated for a little two long so I’m not gonna write anymore. But I think you get the picture. Tons of strawberries = strawberry cardamom poppyseed rolls.
Strawberry Cardamom Poppyseed Sweet Rolls
Ingredients
Method
- In a small bowl whisk together the cornstarch and lemon juice. Add that mixture to a medium sized saucepan with the strawberries and sugar. Over medium high heat bring to a boil, stirring frequently. Try and break up some of the strawberries as it cooks. Once boiling, lower the temperature to medium and cook at a low boil for 20-30 minutes. The strawberries should be thicker, and reduced to around ¾ cup. Pour the strawberries into a bowl and place in the fridge, covered with a piece of cling wrap, to chill until ready to use in the rolls. The filling will thicken as it cools.
- In a large bowl, whisk together the flour, cardamom, salt, and yeast. Add the milk, eggs, honey, and butter and use a wooden spoon or a sturdy spatula to mix until a sticky dough forms. Place the dough ball on a floured surface and knead it for 3 minutes, just to help bring it all together. The dough should be a little sticky but if it's super sticky and hard to manage, add a little more flour.
- Place the dough in a greased bowl and let it rise in a warm environment for 2 hours, or until close to doubled in size.
- In a small bowl using a spatula, mix together the softened butter, brown sugar, cardamom, and poppyseeds until a smooth paste forms. Set aside.
- Grease a 9×13 inch baking pan with butter. Set aside.
- Once risen, punch down the dough and place it on a floured work surface. Using a rolling pin, roll the dough out into a 10×16 inch rectangle. Using a spatula, spread the butter mixture evenly over the dough. Then, spread the cooled strawberry filling over the butter. Because the strawberries will have thickened, it will mix with the butter layer which is ok!
- Tightly and carefully roll the dough up into a 16 inch log. Cut the log into 12 even rolls and place them in three rows of four in the previously prepared baking pan. Let the rolls rise, covered, in a warm place for 1 hour.
- Preheat the oven to 375℉. Bake the rolls for 20-25 minutes or until lightly browned and hollow sounding when you tap on them. Allow the rolls to cool for around 30 minutes in the pan before making the glaze.
- In a bowl, whisk together the confectioners sugar and milk until smooth. Whisk in the vanilla. Drizzle over the warm rolls. Enjoy the rolls warm, or cooled. These will last up to 3 days sealed in the refrigerator .