Berry Rolls


  • 2½ cups (350 g) Wheat flour
  • ¼ cup (45 g) brown sugar
  • Pinch of salt
  • ⅓ tbsp (5 g) instant yeast
  • Fruit: 4 large strawberries,6 raisins 10 blueberries, 10 blackberries, and 10 raspberries
  • ½ egg
  • 1 tbsp vanilla extract
  • ½ cup (125 ml) water
  • ¼ cup (50 g) butter
  • In a bowl, combine all the dry ingredients (flour, sugar, salt, instant yeast) and mix well. Then add the chopped fruit.
  • Form a well and add the ½ egg and vanilla extract and begin to mix little by little.  Continue mixing while adding the water little by little, forming a heavy dough.
  • Add the room temperature butter little by little while kneading, until a soft, smooth dough is obtained.
  • Cover the dough with a damp cloth and proof until it doubles in size (approximately 45 Minutes).
  • Once the dough rises, punch it while kneading for 1 Minute.
  • Roll it out with a rolling pin (approximately ⅕ in (½ cm) thick).
  • Add the sugar to the rolled out dough and form a roll and, using a knife, cut into 7 rolls.
  • Grease and flour a stainless steel bowl or container, add rolls, and let rest for 15 Minutes.
  • Place the stainless steel inner pot inside the Instant Pot®, insert the rack, add 3 cups water, and then insert the greased container with the braid.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Steam and set time to 15 Minutes.
  • Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid, take out the rolls and let cool to room temperature.
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