We had some cold days lately, winter is starting to get to me, not sure why but I have a constant craving for pastries in winter time, perhaps it’s the dough that is the fuel to my body, anyways, I had just finished making a chocolate babka (Krantz) and I had some dough left, I immediately made a new batch, this time almond babka rolls.
Almond Babka Rolls – how hard can it be?
True that, making these great cookie rolls is easy and fun , I mean the hard part is never the filling, right? it’s always the dough, in a good kranz dough I put a lot of time and effort since it’s the heart of the pastry.
Working time for the almond babka rolls is about 20 minutes, great time versus value, and when your taste these little tricky pastries you will know what I mean, you just won’t be able to stop eating them, don’t say I didn’t warn you.
I make the almond filling in a food processor, it does not need any cooking and takes about 7 minutes to make. On first look it might appear grainy and dry but this is how it should be and the final result will be perfect since the almond paste is light and compliments the dough not overpowering it
There is a trick in creating the special semi-crushed markings in the almond babka rolls.After we roll the dough and cut it into a 3 inchpieces,we use any round shape object in order to apply pressure on the rolls.
We don’t push the dough all the way thru, just half way until a mark is appearing on the almond roll and then release, in this caseI used a regular pencil for the squeeze.
Baking is fairly short, about 25 minutes until the rolls are golden and crispy, I do use a sugar syrup in order to give the almond rolls its extra sweet flavor and shine, powdered sugar on top is optional but highly recommended as well.
Enjoy! and make sure to make enough for your guests as well.
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Making the Almond filling
In a food processor place the sugar, almonds, lemon zest, orange zest, salt, cinnamon and pulse until combined.
Add the butter and egg yolks and pulse until combined.
Add the biscuits and pulse just a bit (2-3 pulses), we don't want a biscuit powder, we want nice surprising biscuits chunks in the filling, it’s a lot more fun.
assembling the babka almond rolls
Set a parchment paper on a large baking pan
Place the Krantz (babka) dough on a floured working surface.
Open the dough to a 30x20cm (12x9 inch) rectangular thin shape.
Spread the almond paste on the dough, don’t worry if its grainy and not spreadable, the dry roll filling will add texture to the rolls after the baking.
Roll the dough into a log shape and cut it to a 2-inch (4-5 cm) width pieces.
Squeeze each piece half the way down with some kind of thin oval tool (I used a pencil), be careful not to squeeze the cookie all the way down.
Place the rolls on a parchment paper, cover with a wet towel and proof for 1-1½ hours.
Making the 60 brix sugar syrup
Place water and sugar in a small saucepan and bring to a simmer, reduce heat and stir until sugar completely dissolved in the water.
Remove from heat and keep aside.
Baking and serving
Preheat the oven to 180°c/ 350°F.
Place the rolls in the middle rack and bake for about 25 minutes until golden crispy.
Brush the almond rolls immediately (while hot) with the sugar syrup and cool for 5 minutes.
Sift powdered sugar on top and serve.
Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession.
when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.
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