Directions

Sweet Curry Roll Dough

1. To make dough, in a mixer bowl with a regular beater, cream butter, sugar and salt together in an electric mixer. Beat in egg. Stir in curry powder, 2 cups of the flour and the yeast. Pour in hot water and mix. Gradually add the remaining 1 ¾ cup flour to make a soft dough. Switch the beater to a dough hook and knead for 7 minutes. If you don’t have a dough hook, knead on a lightly floured surface for 10 minutes, being careful to not mix in too much extra flour.  Place dough in a greased bowl. Cover and let rise until doubled, about 45 minutes to 1 hour. Punch down dough.

Blackberry-Lime Filling

1. Place all of the ingredients, except the lime juice, cornstarch and butter, in a medium saucepan. Cook over medium heat, stirring constantly, until the blackberries break down and become soft and jammy in texture. Use a potato masher to crush the berries as they cook. Using a fine mesh strainer, strain 2 tablespoons of blackberry syrup into a small bowl and return the solids to the saucepan. Set aside the blackberry syrup in a small covered cup to use for the glaze. Meanwhile, stir together the lime juice and cornstarch in a small bowl and dissolve into a slurry. Add slowly to the hot mixture and cook until thickened, using a whisk to break up the berries. Remove from the heat and cool completely.

Blackberry-Lime Glaze

1. For the glaze, mix together powdered sugar, corn syrup, and fresh lime juice in a small bowl. Add enough blackberry syrup to make the icing of pouring consistency. Drizzle glaze over baked rolls.

Assembly

1. Fresh blackberries for garnish

2. Mint leaves for garnish

3. Remove ¼ of the dough (220 grams) and set aside. On a lightly floured surface, roll out the larger portion of dough into a 9-by-12 inch rectangle. Brush dough with 1 ½ tablespoons of melted butter. Spread evenly with ¾ cup of blackberry-lime filling. Roll up tightly from the long side. Cut into 10 slices. Lightly grease ten, 4” brioche molds, placing the rolls in the molds cut side up. Cover and let rise until doubled, about 45 minutes to 1 hour. Bake at 350 degrees for 12 to 15 minutes, or until lightly brown. Let cool in pans.

4. While the large rolls are rising, roll out the reserved dough into a 8” x 6” rectangle. Brush with remaining melted butter and ¼ cup blackberry-lime filling. Roll up tightly from the long side. Cut into 10 slices. Lightly grease eight, small-muffin cups (2” high x 1.25” deep), placing the rolls in the cups, cut side up. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 6 to 8 minutes, or until lightly brown. Let cool in pans.

5. To serve, remove the larger rolls from their pans and set on a tray. Top with the smaller rolls and drizzle with the blackberry glaze. Decorate with a few fresh blackberries and mint leaves.