Sweet Rolls with Sabayon

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Sweet Rolls with Sabayon
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation

Ingredients

for
4
For the rolls
liter lukewarm milk
20 grams Yeast
50 grams sugar
250 grams Pastry flour
1 pinch salt
1 egg yolk
100 grams butter
3 tablespoons ground peeled almonds
2 teaspoons Vanilla sugar
powdered sugar (for dusting)
50 grams raisins
2 centiliters Cognac
For the sabayon
2 egg yolks
1 egg
80 grams fine sugar
200 milliliters Champagne
2 tablespoons whipped Whipped cream
1 generous pinch grated Lemon peel
How healthy are the main ingredients?
sugaralmondsugarraisinsWhipped creamsalt

Preparation steps

1.

For the rolls: Combine half of the milk with yeast, 1 pinch of sugar and a little flour, cover and let sit about 15-20 minutes in a warm place. Then combine with remaining milk, sugar, flour, salt, egg yolks, 50 grams (approximately 1-3/4 ounces) butter and almonds to a smooth dough, cover and let sit about 30 minutes. Soak raisins in cognac. Preheat oven to 200°C (approximately 390°F). Grease an ovenproof dish or roasting tin with 25 grams (approximately 7/8 ounce) butter. Shape dough into a roll with a diameter of 4-5 cm (approximately 1-1/12 to 2 inch). Cut 3 cm (approximately 1-3/16 inch) thick slices and spread each with some well-drained raisins. Pinch edges over and place buns with the seam down close to each other into the prepared pan. Let rest again for 15 minutes. Warm remaining butter with vanilla sugar and brush onto surface of the buns. Bake in a hot oven until golden brown for about 30 to 35 minutes. Remove rolls from the pan, dust with powdered sugar, loosen them and serve with champagne sabayon.

2.

For the sabayon: Stir egg yolks with the egg and sugar in a metal bowl until creamy. Place the dish on a bowl of hot water and add lemon zest. Slowly pour in champagne and whisk mixture until it has doubled in volume. Fold in whipped cream and serve lukewarm with the sweet rolls.