FRUIT OF THE MONTh: CLEMENTINES

 

CLEMENTINE FACTS


Ingredients

CLEMENTINE ROLL DOUGH

1 ¼ tsp yeast

3 fl oz warm milk

1/2 stick unsalted butter, soft

2 scant tbsp sugar

1 tsp vanilla extract

2 cups all-purpose flour

A pinch of salt

¼ tsp nutmeg

2-3 clementines zest

1 egg

 

CLEMENTINE FILLING

½ cup sugar

¼ tsp nutmeg

¼ tsp powdered ginger

2 clementines, zest and juice

1 tbsp unsalted butter, melted

 

 

 

 

 

 

Steps

CLEMENTINE ROLL DOUGH

1. In a medium bowl, sprinkle yeast over warm milk; let it sit for a couple minutes

2. Add butter, sugar, vanilla, ½ cup of flour, and stir together; then add salt, nutmeg, and clementine zest

3. Stir in eggs and remaining flour to make a soft, yet sticky, dough

4. Turn dough onto a lightly floured surface and knead for 10 minutes or until the dough is very smooth; put dough in a lightly oiled bowl, cover with plastic wrap and let it rise for about an hour

6. Prepare filling

7. Lightly grease a baking dish with butter

8. On a floured surface, pat dough out into a rectangle; spread dough with melted butter and clementine filling

9. Roll the dough up tightly, starting from top long end

10. Cut the long dough roll into 6 big rolls (8-10 small) and place in prepared baking dish

11. Cover rolls with a towel and let rise for 1 hour or until puffy and nearly doubled

12. Preheat oven to 350°F

13. Place risen rolls in the oven; bake for 35 minutes

 

Clementine Filling

1. In a small bowl, mix sugar with nutmeg and ginger

2. Work in clementine zest with the tips of your fingers until the sugar gets a bit wet

3. Stir in clementine juice