When the sun is shining almost every day, you’ve got an inexpressible feeling when it starts raining. You can breeze in fresh and cool air. All day has been gloomy, cool and windy. I made a huge mountain of these rolls early today. Then I wrapped up myself in a cozy blanket, filled a cup with my favorite Earl Grey tea, took few carrot rolls and sat outside to enjoy the sound of rain! These freshly baked rolls with orange taste and cinnamon-ginger aroma added a real autumn-note to my day.
Carrot rolls with orange marmalade
You can make the dough one day ahead.
*The weight before grating.
**You can substitute orange marmalade with apricot or peach jam.
300g plain flour
1 tsp cinnamon
1/3 tsp ginger powder
a pinch of freshly grated nutmeg
1/3 fine salt
150g washed, cleaned carrots*, finely grated
150g butter, cold
100g sour cream (20% fat)
2-3 Tbsp white sugar (you can add more to suit your taste)
orange marmalade (with orange peel)**
dry-roasted hazelnuts, roughly chopped
- In a large mixing bowl, sift the flour and add spices. Cut butter into small cubes or grate it. Rub into the flour mixture until you get coarse crumbs. Mix in grated carrots.
- In another bowl whisk sour cream with sugar, fold into batter. You should get a soft dough. You may add a bit more flour if needed.
- Divide the dough into 2 parts and shape disks, cover each with a plastic wrap and put into the fridge for 30 minutes or overnight.
- Take one part of the dough from the fridge and roll it into a 2mm-thick circle. Cut into triangles; the size is up to you. Spread 1-2 teaspoons of orange marmalade on each triangle, add a teaspoon of hazelnuts and roll into croissant shape. Repeat with the second part of the dough.
- Arrange rolls on a lined baking tray. Sprinkle with more hazelnuts, if desired. Bake in preheated 190C oven for 20-25 minutes or until golden-brown.
- Serve warm or cooled.