For the dough: Add warm milk, sugar, and yeast. Let it rest for 5 minutes.
Add the butter, egg, vanilla extract, and 1 1/2 cups of all-purpose flour. Mix well.
Gradually add the remaining flour to achieve a smooth and elastic dough. Transfer the dough to a clean bowl, cover, and refrigerate overnight.
For the filling: In a small pan, combine black currant jam and rum. Heat until warm. Set aside.
In another bowl, mix 1 1/3 cups of butter with 7 tablespoons of all-purpose flour, brown sugar, and 1/2 cup of chopped pecans. Beat until creamy. Distribute this filling at the bottom of 17 muffin tin liners. Top with six halves of pecan nuts. Reserve.
Roll out the dough on a floured surface to a 25 x 30 cm rectangle. Brush the dough with the remaining butter, leaving a 1 cm border free. Drain the currants and spread over the brushed dough. Sprinkle with the remaining flour mixed with cinnamon. Top with chopped pecans. Fold in 1 cm of the smaller sides and press well.
Start rolling from the longer side, pressing gently. Be careful to maintain uniformity without any notches on the sides.
Cut the roll into 17 slices of 2.5 cm thickness. Place each slice into one of the prepared muffin tin liners. Press the dough in the liner and cover with a cloth.
Let it rest for 2 hours and 30 minutes or until it rises 1 cm above the edge of the liner.
Place the liners in a baking dish and bake in a moderate oven (180°C) preheated, for 35 minutes or until caramelized.
Do not worry if some filling drips into the baking dish. Immediately turn the liners over to de-mold and let cool for 15 minutes before serving.
400 calories per unit
Note: These roulades can be wrapped in aluminum foil and frozen for two weeks. When ready to serve, bake them in a preheated oven and serve warm.
For the dough: Add warm milk, sugar, and yeast. Let it rest for 5 minutes.
Add the butter, egg, vanilla extract, and 1 1/2 cups of all-purpose flour. Mix well.
Gradually add the remaining flour to achieve a smooth and elastic dough. Transfer the dough to a clean bowl, cover, and refrigerate overnight.
For the filling: In a small pan, combine black currant jam and rum. Heat until warm. Set aside.
In another bowl, mix 1 1/3 cups of butter with 7 tablespoons of all-purpose flour, brown sugar, and 1/2 cup of chopped pecans. Beat until creamy. Distribute this filling at the bottom of 17 muffin tin liners. Top with six halves of pecan nuts. Reserve.
Roll out the dough on a floured surface to a 25 x 30 cm rectangle. Brush the dough with the remaining butter, leaving a 1 cm border free. Drain the currants and spread over the brushed dough. Sprinkle with the remaining flour mixed with cinnamon. Top with chopped pecans. Fold in 1 cm of the smaller sides and press well.
Start rolling from the longer side, pressing gently. Be careful to maintain uniformity without any notches on the sides.
Cut the roll into 17 slices of 2.5 cm thickness. Place each slice into one of the prepared muffin tin liners. Press the dough in the liner and cover with a cloth.
Let it rest for 2 hours and 30 minutes or until it rises 1 cm above the edge of the liner.
Place the liners in a baking dish and bake in a moderate oven (180°C) preheated, for 35 minutes or until caramelized.
Do not worry if some filling drips into the baking dish. Immediately turn the liners over to de-mold and let cool for 15 minutes before serving.
400 calories per unit
Note: These roulades can be wrapped in aluminum foil and frozen for two weeks. When ready to serve, bake them in a preheated oven and serve warm.
