This delicious, flavorful bourbon fruit cake is constructed with a variety of nuts and candied fruit. It has more than a hint of bourbon and more than a dash of orange. The dish takes about three days to prepare, but it is totally worth it!
| Prep Time: | 40 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 16 |
| Yield: | 16 rolls |
Ingredients
- ¼ cup whole milk
- ¼ cup butter, softened
- 2 tablespoons honey
- 2 teaspoons honey
- ⅛ teaspoon salt
- ¼ cup warm water (110 degrees F (43 degrees C))
- ½ (.25 ounce) package active dry yeast
- 1 large egg, beaten, divided
- 2 cups gluten-free all-purpose flour
- 1 tablespoon butter, softened, divided
- 1 tablespoon potato starch, or as needed
Instructions
- Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt until combined. Cool until lukewarm, 3 to 5 minutes.
- Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
- Combine milk mixture and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add 1/2 of the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.
- Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turn to coat with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into 4 wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
- Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
- Line baking sheets with parchment paper. Arrange crescents, seal-side down, onto the prepared baking sheets. Brush tops with remaining beaten egg.
- Transfer crescents on the baking sheets to the cold oven. Preheat the oven to 365 degrees F (185 degrees C).
- Bake in the preheated oven until golden brown, about 25 minutes.
- If the dough does not hold its shape in step 3, add a tablespoon of flour at a time until the right consistency is reached. Do not add too much flour. The outcome needs to be sticky to the touch, not dry.
Nutrition Facts
| Calories | 108 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 50 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
The original recipe does tend to be a little dry. I have found that gluten free baking needs something more. The best thing that I have found is Tang Zhong. Tang Zhong is cooked and hydrated flour (regular or Gluten free, depending). It holds moisture that just gluten free doesn’t. If cooking gluten free, it is easier to use one without xanthan gum added to it. Using a premixed flour causes the tang zhong to thicken too soon. 3tbs GF flour 5tbs milk 5tbs water cook until almost boiling and flour thickens the mixture. If desiring to use xanthan, add it at the end. Mix this into the recipe. Another thing with gluten free, do not beat it too much or it crumbles.
Absolutely did not rise I followed the recipe to a T. Yeast was fresher than sell by date
I made this dough for pigs in a blanket. It is very, very dry but it was relatively easy to roll out and wrap the hot dogs in. Honestly, I’d make it again in a pinch but I will probably try to find a better recipe for the future.
I cut back on the honey a little bit because I was making a savory dish rather than sweet. This makes an EXCELLENT dough for a Chicago deep dish pizza! Finally gluten free deep dish perfection!!
I cut back on the honey a little bit because I was making a savory dish rather than sweet. This makes an EXCELLENT dough for a Chicago deep dish pizza! Finally gluten free deep dish perfection!!
it turned out flat and dry, tasted ok but I’m not sure I would ever trie this again
I used this as a crust for a gluten free dessert! Delicious!!
Just made the dough. Waiting for it to rise. Smells really good! Good things come to those who wait. We shall see – going to try it with my homemade chicken salad.
I do not know what is wrong with this recipe but it is awful. The rolls were unable to rise much and it did not even go together as the recipe says.
Awful, absolutely awful. The dough was just mush, never came together. Proofed the yeast, it was just fine. But the dough hardly rose. Couldn’t roll it out without adding huge wasteful scoops of flour. I should’ve just chucked it at that point, but I wanted pigs in a blanket, so I soldiered on. Baked as instructed, which was way too long. The roll had no flavor, was gritty and inedible. Ended up scraping it off and just eating plain hot dogs, which was the best thing that came out of this recipe…
I made these into Stromboli using 3/4 of the dough, and then the remaining into crescent rolls. Everything turned out delicious, and my family loved them!
These were pretty tasty, although they didn’t look light and fluffy like the main photo. the dough felt more like pie dough texture-wise. Rolled out beautifully! I only used 1 1/2 cups of flour, as it didn’t seem to need any more as I added. My house temp is a cool 65 degrees so I ended up putting the bowl in the oven with it warmed up a little to raise the dough. I think i will try again with more refinements.
epic fail for me. I think my yeast was old. I will try again though. Now, what to do with the dough. dumplings?
Didn’t raise-not sure the yeast it called for was enough.
First attempt and the dough didn’t rise. no idea why. recipe seems sound.
We made stromboli with it and it was delicious.
Nice and easy.
Nearly impossible to shape into crescents and the taste wasn’t worth the effort.
These taste great and turned out really well.