Summer Berry Roll

Ingredients

Filling

• 1 cup almonds, ground
• 3 tablespoons sugar
• 4 cups berries (blackberries, blueberries, raspberries)
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 egg, beaten
• 1 tablespoon milk or whipping cream
• 2 tablespoons sugar, coarse

Sweet Dough

• 3/4 cup milk, warm
• 2 teaspoons active dry yeast
• 3 egg yolks
• 2 3/4 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon lemon rind, grated
• 1 teaspoon salt
• 3/4 teaspoon cardamom, ground
• 1 cup butter, chilled, cubed

Directions

1. 1

   Sweet Dough:.

2. 2

   Sprinkle milk with yeast and let stand until foamy, about 10 minutes; whisk in egg yolks. In food processor, pulse together flour, sugar, lemon rind, salt, and cardamom; pulse in butter until in pea sized clumps. Add milk mixture and pulse just until dough holds together.

3. 3

   With floured hands on a floured surface, lightly knead a few turns (adding a little more flour only if dough is sticking to work surface) until in a soft, ball. Place in buttered (or Pam'd) bowl, turning to coat, and cover with plastic wrap; let rise at room temperature until doubled in volume, about 90 minutes.

4. 4

   Lightly push down dough. On a lightly floured surface, roll out dough into a 12 x 14" (30 x 35 cm) rectangle. Transfer to parchment paper-lined or buttered baking sheet.

5. 5

   Mix almonds and 2 tbsp sugar; spread lengthwise, about 4 inches (10 cm) wide, down centre of rectangle.

6. 6

   Stir together berries, remaining 1/2 cup sugar, cornstarch, and lemon juice; spoon evenly over almonds.

7. 7

   Fold one long edge of dough up over filling; covering berries; lightly brush with water. Fold second long edge of dough over first, pinching along edge to seal seam. Cover with plastic wrap and tea towel; let rise for 30 minutes. Whisk egg & milk (or cream) together; brush top with mixture. With scissors or razor blade, cut about ten 2" (5 cm) diagonal slashes along centre, through to filling. Sprinkle with coarse sugar.

8. 8

   Bake in centre of 350 degree oven until top is golden and filling is bubbling, 40 to 45 minutes. Let cool on pan on rack.