Elegant Russian Lace Rolls
A delicious recipe that delivers beautiful lacy buns that are delightful. Perfect for special occasions, parties, Thanksgiving and Holiday celebrations as well as a wonderful treat for everyday.
Equipment
- Rolling Pin
- 12 small 3 inch tart pastry tins
Ingredients
- ⅔ cup (160 g) whole milk, lukewarm
- 2¼ tsp (10 g) active dry yeast
- 2¾ cup (350 g) All Purpose flour, and more as needed
- 3 Tbs sugar + 1 tsp to bloom yeast
- 1 tsp kosher salt
- 2 large egg yolks
- 2 tsp vanilla extract
- 6 Tbs (80 g) unsalted butter, cubed and softened
- olive oil, for greasing bowl
- cream, for brushing onto the dough
- confectioner's icing sugar, for dusting
Instructions
- Gather all the ingredients. In a small bowl, mix the milk, yeast with 1 teaspoon of sugar. Stir to combine. Let the yeast bloom for about 5 to 10 minutes.
- In a large bowl, add in flour, sugar and salt. Whisk lightly to combine the dry ingredients. Then, add in the milk yeast mixture, eggs and vanilla extract. Mix until thoroughly combined. Next, add the pieces of butter and mix until a dough is formed.
- Knead for 8 to 10 minutes until the dough is soft and smooth. Add more flour as needed. Place in a lightly oiled bowl, cover and rest for about an hour or until the dough doubles in size.
- When ready, divide the dough into 2 pieces. Put one piece back into the bowl and cover so that it doesn't dry out. Roll out the dough and use a 2 inch (5 cm) round cookie or biscuit cutter to cut out as many rounds as you can. Repeat with the second piece of dough. You'll need 108 rounds to make 12 large rolls.
- To shape the rolls, place 3 rounds in a row, with the edges overlapping. Roll them up and then use a bench scraper or knife, cut into half. Set aside and cover with clean damp kitchen towel.
- Prepare the tart tins with non stick cooking spray. Arrange the shaped dough in the tart tins by placing one in the middle and then surrounding it with 5 more. The pieces should be touching but not packed too tightly. Repeat with all the other pieces.
- Lightly brush the shaped rolls with cream and let rest for 15 minutes. While waiting, preheat oven to 375°F (190°C). Place the tins on a cookie sheet and bake for about 20 to 25 minutes, or until they are beautifully golden brown.
- Remove from oven and let cool for 1 minute. Carefully remove individual rolls from each tin and place on a cooling rack. When cool, lightly dust with confectioner's icing sugar. Your Russian Lace Rolls are ready!
Notes
fabfoodflavors.com/how-to-make-elegant-russian-lace-rolls