Ever since I came across this Cherry-Go-Round of Taste of Home from Bhawna's blog I was tempted to try it out. Thanks a lot Bhawna for introducing me to this great recipe! Bhawna had made a similar one with savoury filling which she called it Stuffed Bread for her hubby's birthday and which gift is ever so precious than the one made with love! And as the author of the recipe in Taste of home said, this is surprisingly very easy to make and makes a great gift. During occasions like summer parties or any get-together what more do you need to welcome your guests?!
Though I followed the folding and rolling techniques from the recipe I changed the ingredients to suit my choice and rather than the sweet filling with cherries I opted for a meat filling. Also the recipe for the dough required butter and since I wanted to cut down on it too I followed my usual Dinner Rolls recipe with slight changes, as I wanted the rolls to be very soft and spongy. Though I had doubt about the baking time and whether the bread would come out soft, since this time the rolls were stuffed, to my amazement it turned out much more softer than I ever imagined!
For vegetarians and those who do not eat meat you may prepare the filling with veggies(as Bhawna did) or chicken/fish. I too wasn't a meat eater but a particular dish made by my husband turned me on and I have enjoyed having meat prepared in this way ever since. I have used a similar filling here too with slight changes and hence I have included it here once more.
This soft stuffed bread can be had even for lunch/dinner and is quite filling. I wanted to make something for next day's lunch that would be easy to pack and since the preparation required much time I made it the previous evening. We relished the taste of roasted meat wrapped in warm soft rolls right after it came out of the oven so much that our tummies were jam packed and hardly had any space left for dinner!
For the dough:
All purpose flour(Maida) - 3 cups
Salt - 1.5 tsp
Sugar - 1.5 tbsp
Yeast - 2 tsp
Organic Whole milk - 3/4 cup
Egg - 1
Egg yolk - 1
Olive oil - 3 tbsp
For the glaze:
Egg white - 1
- Dissolve sugar in warm milk and add yeast. Leave the mixture aside for about 15 minutes until it turns frothy.
- Beat egg and egg yolk well.
- Add oil to beaten egg and mix well.
- Add the yeast mixture to the above and combine well. Keep aside.
- Mix flour with enough salt.
- Make a well in the center and add the egg yeast mixture.
- Combine well, make a dough and knead well for ten minutes. The dough will be sticky at first but after the kneading process it would turn smooth and non sticky.
- After the kneading process, do the folding process few times with the dough by folding it as you fold a sheet of paper.
- Keep the dough in a pan and brush with enough oil on the surface.
- Cover the pan with a damp kitchen towel and leave it in a warm place to rise for 2 hours.
For the meat filling:
Boneless Beef - 2 lb with fat removed cut into small pieces
Red onions - 2 sliced thin
Tomatoes - 2 sliced
Ginger garlic paste - 2 tsp
Chilly powder - 1/2 tsp(or more)
Turmeric powder - 1/2 tsp
Coriander Powder - 3/4 tsp
Garam masala/Chicken masala - 3/4 tsp
Salt to taste
Ground roasted spices(recipe follows)
Ginger garlic paste - 2 tsp
Salt to taste
Chilly powder - 1 tsp
Turmeric powder - 3/4 tsp
Coriander powder - 1 tsp
Chicken masala/Garam masala - 1 tsp
To dry roast and grind:
Cinnamon stick - 2 each 2.5" long
Cloves - 7
Cardamom seeds - 1/4 tsp
Star anise - 2
Whole Nutmeg - 1/2
Fennel seeds - 2 tbsp
- Dry roast the spices mentioned above at medium heat until the colour slightly changes and you get the aroma of roasted spices.
- Cool and grind to a fine powder.
- Marinate the beef with the above spices and other ingredients mentioned above under marinade.
- Keep the marinated beef for at least 1 hour.
- Cook beef adding little water in a pressure cooker. Keep aside.
- Heat oil in a pan and saute onions till it turns brown.
- Add ginger garlic paste and saute till raw smell goes.
- Add chopped tomatoes and cook till it turns mushy.
- Add chilly powder, turmeric powder, coriander powder, garam masala and salt and saute till the raw smell of spices go.
- Add cooked beef along with water left after pressure cooking beef. Mix well.
- Increase heat to medium high(gas 8) and cook with an open lid until water has evaporated.
- Keep stirring in between to prevent meat from sticking to the bottom of the pan.
- When the dish has become completely dry turn off heat.
- Punch the dough to release the trapped air and leave it covered with the towel for 10 minutes.
- Roll the dough to a rectangle 20''*12".
- Place the filling leaving 1/2" on all four sides.
- Start rolling from the longest end of the rectangle to form a log.
- Pinch the seams and tuck the ends under.
- Place seam side down on prepared baking tray and pinch the ends together to form a ring.
- With kitchen scissors cut from outside edge two thirds of the way to the center of the ring at 1" intervals.
- Separate the strips slightly by twisting them to expose the filling(I twisted clockwise)..
- Cover with a damp towel and allow it to rest for 30 minutes.
- Meanwhile preheat the oven to 400F(200C).
- Beat the egg white slightly.
- Brush the surface of the dough with egg white.
- Bake for about 14-15 minutes or until golden brown on top.
- Slice and serve hot!