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Frangipane and Fruit-Filled Wool Rolls
Ingredients
  • Tangzhong (starter)
  • 3 tablespoons (43g) water
  •  
  • 3 tablespoons (43g) milk, whole preferred
  •  
  • 2 tablespoons (14g) King Arthur Unbleached Bread Flour
  •  
  • Dough
  • 2 ½ cups (300g) King Arthur Unbleached Bread Flour
  •  
  • ½ cup (113g) milk, whole preferred
  •  
  • 1 large egg
  •  
  • 4 tablespoons (57g) unsalted butter, softened
  •  
  • ¼ cup (50g) granulated sugar
  •  
  • 1 tablespoon (9g) instant yeast
  •  
  • 1 teaspoon (6g) table salt
  •  
  • Orange cardamom filling
  • 5 tablespoons (75g) Frangipane (Almond Cream), prepared
  •  
  • zest of ½ orange
  •  
  • ½ teaspoon Cloud Forest Ground Cardamom
  •  
  • ½ teaspoon orange blossom water
  •  
  • 2 tablespoons (23g) King Arthur Orange Jammy Bits, divided
  •  
  • Raspberry filling
  • 2 tablespoons (30g) Frangipane (Almond Cream), prepared
  •  
  • zest of ½ orange
  •  
  • 2 tablespoons (43g) raspberry preserves
  •  
  • 2 tablespoons (23g) King Arthur Raspberry Jammy Bits, divided
  •  
  • Topping
  • 2 tablespoons (28g) milk, whole preferred
  •  
  • 2 tablespoons (25g) granulated sugar, optional
Steps
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