Summer Berry Roll

Name: Summer Berry Roll
Ingredients: Filling; 1 cup almonds, ground; 3 tablespoons sugar; 4 cups berries (blackberries, blueberries, raspberries); 1/2 cup sugar; 3 tablespoons cornstarch; 1 tablespoon lemon juice; 1 egg, beaten; 1 tablespoon milk or 1 tablespoon whipping cream; 2 tablespoons sugar, coarse; Sweet Dough; 3/4 cup milk, warm; 2 teaspoons active dry yeast; 3 egg yolks; 2 3/4 cups all-purpose flour; 2 tablespoons sugar; 1 teaspoon lemon rind, grated; 1 teaspoon salt; 3/4 teaspoon cardamom, ground; 1 cup butter, chilled, cubed

20 ingredients

1 steps

Ingredients

Filling
1 cup almonds, ground
3 tablespoons sugar
4 cups berries (blackberries, blueberries, raspberries)
1/2 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 egg, beaten
1 tablespoon milk or 1 tablespoon whipping cream
2 tablespoons sugar, coarse
Sweet Dough
3/4 cup milk, warm
2 teaspoons active dry yeast
3 egg yolks
2 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon lemon rind, grated
1 teaspoon salt
3/4 teaspoon cardamom, ground
1 cup butter, chilled, cubed

Directions

1

["Sweet Dough:", "Sprinkle milk with yeast and let stand until foamy, about 10 minutes; whisk in egg yolks. In food processor, pulse together flour, sugar, lemon rind, salt, and cardamom; pulse in butter until in pea sized clumps. Add milk mixture and pulse just until dough holds together.", "With floured hands on a floured surface, lightly knead a few turns (adding a little more flour only if dough is sticking to work surface) until in a soft, ball. Place in buttered (or Pam'd) bowl, turning to coat, and cover with plastic wrap; let rise at room temperature until doubled in volume, about 90 minutes.", "Lightly push down dough. On a lightly floured surface, roll out dough into a 12 x 14\" (30 x 35 cm) rectangle. Transfer to parchment paper-lined or buttered baking sheet.""