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Rote Grütze Sticky Rolls

Rote Grütze Sticky Rolls

Course Brunch, Dessert
Cuisine Austrian, German
Keyword Rote Grütze
Prep Time 30 minutes
Cook Time 25 minutes
Resting time/Rise time 2 hours 15 minutes
Total Time 3 hours 10 minutes
Servings 24 rolls
Author Lora Wiley-Lennartz

Ingredients

For the Rote Grütze:

  • 1/2 cup each of mixed berries. I used 5 different varieties: red and black currents, red gooseberries, raspberries and (non-berry) cherries totaling 2+1/2 cups.
  • 1/4 cup sugar
  • 2 tablespoons sweet red wine
  • 3 tablespoons cornstarch
  • 1/4 cup water

For the Sticky Rolls:

  • 5 cups all-purpose flour
  • 1 cup milk divided into 1/2 cups
  • two packets (14gramof active dry yeast
  • 1/2 cup white granulated sugar divided into 1/4 cups
  • 5 tablespoon unsalted butter room temperature
  • 2 eggs
  • 1/2 teaspoon salt
  • 2 cups Rote Grütze
  • 1/2 cup large crystal sugar for decoration. Alternately for a drizzled glaze whisk together 1 cup powdered sugar and 2 tablespoons milk.

Instructions

Make the Rote Grütze:

  1. Clean and de-stem the berries and pit the cherries.
  2. In a saucepan toss the cleaned fruit with the sugar and the wine. Cover and let sit at least an hour.
  3. Heat up the mixture until the berries start to break down. Skim any foam off of the top and discard.
  4. In a separate small dish, dissolve the cornstarch in the water. Add to the berry mixture whisking quickly to combine.
  5. When the Rote Grütze thickens remove from heat and let cool to room temperature.
  6. Chill for several hours in the fridge before serving. (skip this last step if you are making the sticky rolls)

Make the Sticky Rolls:

  1. Place the flour in a mixing bowl and make a well in the middle.
  2. Heat 1/2 cup of the milk until lukewarm.
  3. Pour the yeast and 1/4 cup sugar into the well and top with the milk. Mix the liquid in gently with your finger.
  4. When the yeast starts to bubble, gently mix everything together into crumbly mixture dough.
  5. Cover the bowl with a kitchen towel and stow in a warm place for 15 minutes.
  6. Heat the rest of the milk to lukewarm temperature.
  7. Add the milk, the other 1/4 cup of sugar, butter, the eggs and salt to the dough. Use the dough hook of your mixer or your hands to knead the mass into a smooth dough. About 3-5 minutes.
  8. Recover the bowl with the kitchen towel and let stand in a warm place for 45 minutes.
  9. Line a large 12’x15′ baking sheet with parchment paper.
  10. Preheat the oven to 350 degrees F.
  11. Turn the dough out onto a lightly floured work surface and knead once more.
  12. Roll the dough out into a rectangle, approximately to the size of the baking sheet.
  13. Spread the Rote Grütze out evenly over the dough, leaving a 1/2 inch frame all around. Note: If the mixture is runny, strain some of the liquid out before spreading.
    Rote Grütze Sticky Rolls
  14. Working from the long side, roll the dough into a log. slice the roll into pieces about 1″ thick,
  15. Lay the pieces side by side (they should toucon the baking sheet.
    Rote Grütze Sticky Rolls
  16. Cover the baking sheet with the kitchen towel and let stand in a warm place for 15 minutes.
  17. Sprinkle the large crystal sugar over the top and place the pan in the oven and bake for 25 minutes.
  18. Remove from oven. Let cool for 15 minutes before cutting and serving.