Cranberry rolls

I have so many draft recipes, and so little time to review and post them. But today I made these, and they were so good, I had to share them with you right away. 

A bag of cranberries was sitting in my fridge for a few weeks. I wanted to make something else, but every time I went to grocery store I forget the main ingredient, so time was running out for cranberries, and I had to do something with them fast. Since my sons friends were coming today, I decided to try these out. I combined cranberry filling with my  marzipan roll  recipe, and I am glad I did. They were perfect.

For the dough you will need:
125 ml  warm milk

4 tablespoons sugar

1 1/2 teaspoon of yeast

1 whole egg

1 egg yolk

400 gr flour

100 gr softened butter

1 tablespoon rum

pinch of salt

Combine warm milk and sugar, and sprinkle the yeast over the top. Add 1 tablespoon of flour and let it sit for 5-10 min until it foams. Add egg yolk, egg and rum and whisk until well blended. Stir in the pinch of salt, flour and knead on on low speed for 2 min. Increase the speed and knead for 1 min. Add soft butter, 1 tablespoon at the time, allowing each addition to blend in before adding the next. Decrease the speed an knead for 5-6 min longer, until the dough is soft and silky.

Transfer the dough into the buttered bowl, and cover with plastic wrap. Let it rise until doubled.

You can punch down the dough and refrigerate overnight, and just roll it out in the morning. 

For the filling:

454 gr cranberries

100 gr sugar

50 ml orange juice

1/2 teaspoon cinnamon

1/4 teaspoon allspice

Stir berries, sugar, and orange juice. Bring to a boil, stirring to dissolve sugar and mash lightly. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 10 minutes. Remove from heat and cool.

Roll out the dough onto a work surface dusted with flour. Don't kneed the dough again. Dust it with flour and roll into an 11x15 inch. Spread cranberry filling in a thin layer over the dough, leaving 1 inch border along the long side. Roll it into a cylinder, gently tucking as you go. Cut the dough into 1 inch rolls. Place into the buttered pan, and let raise until doubled. Bake into 375 min for about 20 min, or until golden.
Dust them with powder sugar and enjoy with a glass of milk.
My son had them with a little bit of condensed milk drizzled on top.