Cooking seasonally can be a challenge, however you might just find what is plentiful pairs best. You might be thinking blackberries aren’t in season, but we’ve been finding them on sale left and right. All the stores in our area have gorgeous ripe berries. Our favorite kind that used to grow wild in our backyard.
So, I admit that blackberry season is closer to August and September, but I will never turn down delicious blackberries. Years of blackberry pie have taught me that other berries can’t compare. This led us to come up with our most delicious sweet roll yet.
You probably won’t really believe me. Yet, I even prefer these to the schnecken which are laden with gooey caramel and melty chocolate. Blackberries and hazelnuts belong together. We are fond of both and hazelnuts are found raw this season. Magic happens in our oven.
This recipe is extremely similar to our other sweet roll recipes. You will find that the difference is only in the filling. Even the berries are cooked the same as all the other fruit filling. The one thing you have to do now is toast your nuts.
As always, the best part is you can prep the rolls ahead of time and bake the next morning. There is nothing easier than a slow overnight rise. You put the rolls in the oven while you hop in the shower and shortly afterward you have breakfast. I doubt you will have trouble waking up anyone. Honestly, I’d fight you for one right about now. Even with all the Christmas desserts in the house, I’d still want one of these sweet rolls.
Expect yourself to reach new levels of sneakiness. You may find yourself hiding the last roll. I confess the neighbors have not even tried one yet. That is unheard of for us when making a new recipe. We did not share out of pure greed and delight. We could have shared with everyone, but we kept them mostly to ourselves.
- 3/4 cup buttermilk
- 6 tablespoons unsalted butter
- 3 large eggs
- 1 teaspoon salt
- 4 1/4 cup flour
- 1/4 cup sugar
- 2 1/4 teaspoons active yeast
- 12 oz fresh blackberries, divided in 2
- 4 tablespoons sugar
- juice of 1 lime
- 2-3 teaspoons cornstarch
- 1/2 cup chopped and toasted hazelnuts
- I layered everything in the bread machine in this order and put it to work. An hour and a half later I had gorgeous elastic, perfectly risen sweet dough. This recipe makes enough to make a dozen buns or rolls. Even though I can make my dough the traditional way, I normally cheat and let my bread machine do all the dough work. Just remember to layer the dough ingredients in the order listed.
- In a saucepan, combine 6 oz of fresh blackberries with sugar. Cook over medium heat until berries break down, making sure to stir occasionally. Mix lime juice and cornstarch, add to berry puree in pan and cook until thickened. Set aside to cool slightly.
- Take your freshly risen dough and on a floured surface; stretch, pat and pull it till you reach a 12 x 16 inch rectangle. With the 16 inch side being horizontal to you. Spread blackberry puree all over surface of dough, leaving a 3/4 inch area all along the top topping free. You’ll need this edge to be able to seal your rolls when you roll them up. Then top with remaining fresh chopped blackberries and hazelnuts.
- Tightly roll dough up. When finished pinch all along long side to form a seam and seal rolls. When sealed, gently stretch dough to 18 inches in length. Place seam side down and cut into 1 1/2 inch slices with a serrated knife. Place these in a greased 9×13 inch baking pan, cut side down. I sprinkled the remaining lime zest on top. Cover with plastic wrap and let rise in a warm place till doubled in size or place in refrigerator overnight. (Mine took about 40 minutes to double, but it was warm out)
- When doubled in size, preheat oven to 350 degrees. Bake till puffy and golden brown 20-35 minutes. Mine took 26 minutes to cook. Remove from oven and allow to cool in pan for 10 minutes.
- Toast your nuts however you like in a pan or in the oven. Just be wary and don't let them burn.