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🍰 Sweet Potato Rolls Stuffed with Cranberry Hazelnut Cream

445 kcal · 30 min · 4 servings

Sweet Potato Rolls Stuffed with Cranberry Hazelnut Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the oranges in half and squeeze out the juice.
  2. 2. Place the cranberries in a bowl and cover them with the orange juice to soak.
  3. 3. Peel the sweet potato and cut it into small cubes.
  4. 4. Place the sweet potato cubes in a pot with water and bring to a boil.
  5. 5. Cook the sweet potatoes for about 10 to 15 minutes until tender.
  6. 6. Drain the sweet potatoes and let them drip dry.
  7. 7. Allow the sweet potatoes to cool down.
  8. 8. Mash the cooled sweet potatoes finely with a fork.
  9. 9. Heat the milk in a pot for about 1 minute until it is lukewarm.
  10. 10. Crumble the yeast into a small bowl.
  11. 11. Dissolve the yeast along with 1 tablespoon of sugar in the lukewarm milk.
  12. 12. Cover the bowl and let the yeast mixture rest for about 15 minutes.
  13. 13. In a large bowl, mix the remaining sugar, flour, sweet potato puree, salt, and cubed butter.
  14. 14. Pour the yeast milk and the eggs into the flour mixture.
  15. 15. Knead everything into a smooth dough.
  16. 16. Cover the bowl with a clean kitchen towel.
  17. 17. Let the dough rise in a warm place for about 1 hour until it has doubled in size.
  18. 18. Drain the soaked cranberries and catch the orange juice.
  19. 19. Puree the cranberries in a tall container.
  20. 20. Add some orange juice if necessary until a spreadable paste forms.
  21. 21. Finely chop the nuts.
  22. 22. Sprinkle some flour on the work surface and knead the dough again.
  23. 23. Roll the dough out into a rectangle of approx. 60 x 40 cm.
  24. 24. Spread the cranberry paste over the dough, leaving about 2 cm free on one long side.
  25. 25. Sprinkle the chopped nuts over the spread area.
  26. 26. Roll the dough tightly from the spread long side.
  27. 27. Press the edge well to ensure the roll holds together.
  28. 28. Cut the roll into 12 equal pieces.
  29. 29. Place the pieces side by side in a greased rectangular baking pan (approx. 30 x 25 cm) with the cut side facing up.
  30. 30. Cover the pan and let the rolls rise again for about 30 minutes.
  31. 31. Preheat the oven to 200 °C (top and bottom heat).
  32. 32. Bake the sweet potato rolls in the oven for about 25 minutes.
  33. 33. Sift the powdered sugar into a bowl.
  34. 34. Whisk the powdered sugar with about 2 tablespoons of the reserved orange juice to make a thin glaze.
  35. 35. Take the sweet potato rolls out of the oven.
  36. 36. Let the rolls cool for about 5 minutes.
  37. 37. Brush the warm rolls with the orange glaze.
  38. 38. Allow the rolls to cool completely.

Nutrition per serving