Hi Friends,
Neighboring towns were able to see Northern Lights again last night, but not here. It was another cloudy night. Sometimes missing Northern Lights could be a bummer, however, I am crossing fingers for tonight, though. Not for Aurora, but for Andromeda sighting! Supposedly we would be able to see it with naked eyes. So, please, no clouds tonight 馃榿
Today's recipe share is a farewell to Summer, I supposed. Grabbed some rhubarb that I stored in the freezer a couple of months back and turned them into these sweet and tangy rolls 馃槉
1 c milk
3 tbsp sugar
1 tbsp rapid rise yeast
2 c heaping packed flour
65 g unsalted butter, somewhat melted
1 tbsp mayo
1 tbsp Greek yogurt
3 c frozen rhubarb
1 c sugar
2 tbsp water
1 tbsp cornstarch diluted in 2 tbsp water
100 g white chocolate
50 g pecan
In a bowl, mix lukewarm milk with sugar, then stir in yeast to soften. Pour mixture into breadmaker pot
Add flour, somewhat melted butter, mayonnaise and Greek yogurt. Click dough cycle. It's number 9 on my breadmaker and it will take about 1 H and 30 minutes
Meanwhile, prepare rhubarb by boiling it in water and sugar. Once rhubarb totally softened, thicken it with cornstarch mixture. Take off from heat, let it cool to room temperature
Chop pecans and white chocolate roughly
Roll dough flat, spread rhubarb, and sprinkle with pecans and white chocolate. Roll, pinch seam to seal, then slice like you would cinnamon rolls
Let rest rolls for 20-30 mins, then bake for 20-25 mins on preheated 350 F
Enjoy!