Rouleaux célestes aux amandes douces
Ingrédients
- 2 (4-1/2 c. à thé) enveloppes de levure traditionnelle Fleischmann's®
- 1-1/2 tasse d’eau chaude (100 °F à 110 °F)
- 5-1/4 à 5-3/4 tasses de farine tout usage
- 1/2 tasse de sucre
- 1 c. à thé de sel
- 1/4 tasse de beurre OU de margarine, ramolli
- 2 œufs
Garniture :
- 1/2 cup crumbled pure almond paste
- 1/2 tasse de cassonade
- 1/4 tasse de beurre OU de margarine, ramolli
- 1/4 c. à thé d’extrait d’amande
Garniture
- 3 c. à soupe de sucre
- 1 tablespoon all-purpose flour
- 1 c. à soupe de beurre OU de margarine
Drizzle
- 1-1/2 tasse de sucre à glacer
- 1 c. à thé d’extrait de vanille pur
- 2 à 3 c. à soupe de lait
PRODUITS
Méthode
- Dissolve yeast in water in a large mixer bowl. Let stand for 2 to 3 minutes. Add 2 cups flour, sugar, salt, butter and eggs. Beat 3 minutes, until smooth. Add enough remaining flour to form a soft dough.
- Turn out onto lightly floured surface and knead 6 to 8 minutes, until smooth and elastic. Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm, draft free place until doubled, about 1 hour.
- Mix all filling ingredients in a small bowl.
- Punch dough down. Roll dough into a 15 x 10-inch rectangle. Spread filling over dough. Roll up from long side and cut into 12 equal slices. Place cut side down in a greased 13 x 9-inch baking pan.
- Cover and let rise until doubled, abut 30 minutes.
- Combine topping ingredients and sprinkle evenly over rolls.
- Bake in preheated 350°F oven for 35 minutes or until golden brown. Cool 15 to 20 minutes.
- For drizzle, combine powdered sugar, vanilla and enough milk to reach desired consistency. Drizzle over warm rolls.
