Cranberry and vanilla rolls

Add the strong flour, the spelt flour and salt in the bowl of a stand mixer. Dissolve the yeast in warm milk and add it into the flour, then add the water and the lightly beaten eggs. Knead at medium speed for about ten minutes with the hook attachment.
Add the butter at room temperature and the sugar mixed with the vanilla essence and the orange zest powder. Knead for ten minutes with the hook attachment.
Remove the dough from the bowl and put it in a plastic bag that has enough space to let it rise and store in the refrigerator for 24 hours.
Prepare the butter, so the day after you will have all the ingredients ready. Use the butter at room temperature and with the help of a rolling pin spread it between two sheets of baking paper in a square sheet, as regular as possible. Store in the fridge.
The next day, remove the dough from the fridge and turn it on a well-floured work surface. Roll it with a rolling pin on a disk slightly larger than the butter sheet. Place the butter in the centre of the dough and gently pull the four sides of the dough over the butter, to close it inside as in an envelope.
With the help of the rolling pin and other flour stretch the dough so that it could triple its length but maintain the same width.
Make a three-fold: mentally divide up the dough into three equal parts and fold on the middle part the right side, then the left one.
Seal all the edges by pinching the dough together. Rotate the dough 90 degrees and roll out again in a rectangle sheet so that it quadruples its length.
Now is the time to give a four-fold: mentally divide up the dough into four equal parts and fold the two outer parts on the two inside. Fold again to close as a book.
Wrap the dough in plastic wrap and let it rest in the fridge for an hour.
After this time, remove the dough from the fridge and roll it into a 5 mm thick rectangular sheet.
Whip the butter at room temperature with the cane sugar, vanilla essence and orange zest powder, then spread it with a spatula on the rolled out dough.
Sprinkle the cranberries on the butter spread and roll up the dough starting from the longer side.
Cut the dough with a sharp knife into 3 cm thick rolls.
Arrange the cranberry and vanilla rolls in a tray lined with baking paper and let them rise in a warm place for 2 hours or until they have doubled their volume.
When they are ready heat the oven to 200°C.
Bake the rolls for about 15 minutes, until golden brown. In the meantime heat the apricot jelly in the microwave or in a bain-marie with a tablespoon of water. As soon as the croissants are out of the oven brush them with the apricot jelly. Enjoy your breakfast!
Melt a few tablespoons of icing sugar with a few drops of water and drizzle over the rolls to decorate them.

Cranberry and vanilla rolls

Ingredients

To fill the rolls:

Instructions

Notes