Decadent, sinful breakfast in a jiffy? Baby, I’ve got your answer.
These delicious, scrumptious breakfast rolls with a luscious filling of Raspberry Strawberry Preserve by The Gourmet Jar (available at Food & Wellness) is the answer to all your Sunday breakfast woes.
Had too much to drink last night but still have to serve up breakfast to hungry mouths? This is it.
Want to impress your date, who slept over? This is it.
Feeling too self-indulgent for a bowl of nourishing granola? This is it.
Make the dough in less than 10 minutes and spread this delicious jelly over and let it bake for 15 minutes – in less than 30 minutes you’re out of the kitchen, settled back in bed with sticky fingers, coffee and the morning paper.
Mind you, I don’t need any of the above reasons to make this – I’m guilty of making these on an erratic weekday as well – for just myself (breakfast, lunch, dinner sorted!).
- 3/4 cup flour
- 1 1/2 tbsp castor sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 5 tbsp milk
- 2 tbsp melted butter
- 1 tsp apple cider vinegar
- 1/3 cup Raspberry Strawberry Preserve
- 1/3 cup icing sugar
- 1-2 tsp milk
- pinch of vanilla pod seeds
- Prepare the muffin tin by greasing with oil or butter and preheat the oven to 200C.
- In a large bowl whisk the dry ingredients for the rolls.
- In a smaller jug, stir the milk, melted butter and apple cider vinegar together.
- Create a well in the center of the dry ingredients and pour the liquid in the center.
- With a fork, stir the mixture to create a dough, which will be slightly sticky.
- Turn the dough out on a lightly floured surface and gently stretch out into a rectangle shape.
- Spread the jam over the dough.
- Gently roll from one end into a log shape.
- With a sharp knife cut into 6 pieces and carefully place each roll, swirl-side-up in the muffin tin.
- Bake for 14-15 minutes.
- Remove from oven and let rest in the tin for a few minutes before transferring onto serving dish.
- Meanwhile, prepare the icing glaze by whisking the icing sugar, milk and vanilla into a dripping consistency. Drizzle the icing on top the warm buns and serve.