Ever wished you could sink your teeth into a sweetroll, especially after so many town guards taunt you about the delicious golden baked treats? If the answer is yes, you’ll be happy to hear that there’s a recipe for sweetrolls which will have your house smelling like The Bannered Mare in no time. I’ve tweaked the recipe a bit after baking it myself, so if you want the original you should head over to the Instructables to see the original recipe.
½ tsp salt
60ml / ¼ cup milk
300g / 2 cups plain flour
225g / 1 cup butter, softened
1 ½ tsp vanilla extract
375g / 1 ⅔ cups caster sugar)
1 tsp baking powder
225g / 1 cup icing sugar
3-4 tbsp lemon juice
+ Muffin tray
Preheat your oven to gas mark 4/160° Fan/350°F.
Cream the butter and sugar together using the back of a spoon or an electric mixer until pale and fluffy. Add the vanilla extract and beat in one egg at a time, adding a spoonful of flour each time (this will stop the mixture curdling). Mix in the milk.
Stir the salt into the flour before sifting the flour into the liquidy mixture, and stir until it’s just combined (i.e. don’t overmix it).
Pour equal measures of the mixture into the muffin tray and bake for 17-20 minutes. Whilst the sweetrolls are baking make the icing by sifting the icing sugar and then adding the lemon juice gradually until it makes a thick icing.
Once the sweetrolls are out of the oven allow them to cool completely, then cut out the middle of the sweetrolls using a knife or an apple corer. Drizzle the icing over the top and let it drip down the sides of each sweetroll so it looks like the baked treat we all know and love. Let the icing set and then feast to your heart’s content!
Boiled creme treat recipe
This recipe is a bit more advanced than the sweetroll one above, so prepare yourself. On the plus side, when it’s all cooking in the oven you can enjoy some euphorically sweet smells as they warm up your kitchen or Breezehome. Just like the sweetroll recipe, I’ve altered this one a bit so here’s a link to the original.
225g / 1 cup butter, softened
600g / 4 cups plain flour (and an extra 50g / ⅓ cup )
300ml / 1 cup milk
50g / ¼ cup sugar
1 tsp salt
7g dry yeast (or one packet)
½ tsp ground cinnamon
3 tbsp flour
70g / ⅓ cup sugar
½ tsp vanilla extract
½ tsp nutmeg
3 egg yolks
230ml / 1 cup milk
½ tsp of salt
+ Circular dough cutter (or you can use a large floured glass)
Cream the butter and 50g of flour together using the back of a spoon. Once it’s pliable and soft spread flat onto a sheet of clingfilm or baking paper, then press another sheet of clingfilm/baking paper on top. Put into the fridge to chill.
Mix half of the flour and yeast in a bowl and set aside.
Get a saucepan and warm up the milk, cinnamon, sugar and salt. Once it’s warm take the saucepan off the heat and quickly whisk in the eggs, then mix it into the flour mixture. Add the rest of the flour and when it starts to come together, tip out of the bowl and knead until it is one ball of dough.
Put the dough in a large lightly oiled bowl and cover with clingfilm or a damp teatowel and let it prove until it’s doubled in size.
Whilst the dough is proving you can make the creme filling. Mix ¾ of the milk with the vanilla extract and nutmeg in a large saucepan and put on a low heat. In a bowl whisk the flour into the egg yolks and then mix in the sugar.
Turn up the heat on the milk and when it’s nearly boiling add the egg mixture, whisking constantly. Turn down the heat to medium and stir until the mixture begins to thicken. When it gets to a thick custard consistency take off the heat and put into a separate bowl. Cover with clingfilm and then push the clingfilm down so it sits on the surface of the creme (this will prevent it from forming a skin). Set this aside and allow to cool whilst you laminate the dough.
Preheat the oven to Gas Mark 6/180° Fan/ 400°F.
Knock the air out of the dough and put it on a lightly floured surface, then roll it out into a rectangle. Get the butter out of the fridge and peel it off of the clingfilm or baking parchment, laying it onto the dough. Fold the dough and butter layers in half and roll out the dough again so the butter is now sandwiched in between. Fold the dough in half again and repeat twice more.
Allow the dough to chill in the bridge for 10 minutes before this next step. Roll out the dough to about 1cm in thickness, then use a large glass or dough cutter to cut out about 12 discs.
Press something circular down in the middle so it leaves a flat indentation, such as the bottom of a spice jar or the bottom of a shot glass (guess which one I had handy) and then put in the oven for about 12 minutes or until golden-brown and risen.
When they’re out of the oven and still warm, press down the indentations in the middle again. Spoon some of the creme mixture in the middle and then serve. Sprinkle some icing sugar on top before you add the creme if you want it to look all fancy, or eat immediately like I did!