by Heather Schmitt-Gonzalez / Monday, January 21, 2013
Fantan Rolls: Orange Marmalade + Cinnamon-Sugar. It's official, I'm a Babe.
And to kick off my very first month as an official babe, I made our bread of the month (chosen and hosted by Babe Elle), Fantan Rolls. Fantans are basically a mini... or individually portioned... little pull-apart breads like this one. It just so happens that that is one of THE most requested types of bread in my house - especially by my littlest man.
If you check out Elle's original recipe, you'll see that she used orange marmalade in hers. It looked so sunny and jewel-like that I had to use marmalade myself. But since I know the fam's favorite filling in this style of bread is cinnamon-sugar, I made half of the Fantans that way.
I did two things slightly different when making and forming the dough than the original method stated. Number one, I used my trusty bread machine to do all of the mixing and kneading (it was a busy weekend - that half hour with free hands really helped). And number two, I found that cutting the dough into all squares before stacking (as opposed to stacking the long strips and then cutting) really made for a much easier time assembling the dough.
So what do you think? Would you go sweet or savory? And what would you fill your fantan rolls with?
- 2¼ tsp. instant yeast
- ½ c. warm water
- ½ c. bread flour
- ~3 c. bread flour + more as needed
- 1 c. whole wheat flour
- 1 tsp. fine salt
- ¼ tsp. freshly grated nutmeg
- 1 c. non-fat evaporated milk
- ¼ c. (½ stick) butter
- ¼ c. pure maple syrup
- 1 egg, lightly beaten
- ½ tsp. pure vanilla extract
- ~2 oz. (½ stick / 4 Tbs.) melted butter
- ⅔-1 c. jam or marmalade, warmed for 30 seconds in microwave
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Yeastspotting & Bake Your Own Bread
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.