After the success of my festive alfajores in round one of the Plymouth Chamber bake off, the pressure was on for week two, when three people would be eliminated from the competition.
The theme was bread – the aspect f baking I’m least experienced in and least confident about. Great!
I had quite a lot of ideas, and couldn’t decide whether to go sweet or savoury. The sweet option, white chocolate, cranberry and marzipan sweet rolls, went down well with all my taste testers, but the savoury option got the majority of the votes, so that’s what I went for.
I used the dough from this recipe as I knew it worked well, and took inspiration for the filling from a Paul Hollywood recipe – cooked turkey and stuffing, cranberry sauce, and my own additions of edam cheese and black pepper.
My favourite aspect of this bake was definitely the presentation – arranged in a Christmas tree shape with a ribbon tied around the base, so festive and cute!
Although I wasn’t at all confident when I dropped these off for judging, I needn’t have worried – not only did they get me through to round three, but I was actually awarded Star Baker! Amazing!
These are so perfect to make with leftovers from your Christmas dinner, they’d make the ideal boxing day lunch. Try them, and maybe your family will even give you Star Baker status too… 😉
Makes 12 rolls (with some dough leftover)
- 450g plain flour
- 14g sachet dried yeast
- 1tsp salt
- 250ml milk
- 55g butter
- 1 egg
- 2tbsp butter
- 150g cranberry sauce
- 150g cooked turkey, shredded
- 100g cooked sage and onion stuffing, broken up
- 20g edam cheese, finely chopped or grated
- freshly ground black pepper to taste
Mix together half the flour, yeast and salt in a large mixing bowl. Heat the milk to a lukewarm temperature, then add into the dry ingredients with the eggs and butter. Stir to combine all the ingredients, then add in the rest of the flour a bit at a time, until the dough forms a ball that leaves the sides of the bowl. Knead the dough for about five minutes, until springy, then spray the bowl with cooking spray, put the dough back in, cover and leave to rise for at least an hour until doubled in size.
When risen, knock the dough back, give it a quick knead, and then leave for a second rising, for another hour until doubled again.
Turn the proofed dough out onto a floured surface and knead quickly. You only need 2/3 of the dough, so keep the rest wrapped in clingfilm and use for something else (I made cinnamon rolls!)
Roll the dough into a rectangle 12″ long and 9″ high. Spread the cranberry sauce all over, then evenly distribute the turkey, stuffing and cheese, then finish with a little black pepper. Roll up the dough from one of the long sides, keeping it as tight as you can, until you have a long roll of dough with all the filling rolled up inside.
Slice the roll into 12 1″ pieces with a sharp knife – try not to press down too hard so they don’t lose their shape.
Place 11 of the rolls on a large baking tray arranged in a triangle shape, with one extra at the base, leaving a couple of centimetres between them. Cover with clingfilm and leave to rise again, this time for about 45 minutes. Once risen, bake at 200 degrees for 25 minutes until risen and golden on top. Brush with melted butter straight away, then eat hot or leave to cool.