Grenadine Slices
Description
These Grenadine Slices are a unique, old-fashioned baked treat that combines the softness of yeast bread with a moist, sweet filling. The dough is rolled thin and filled with Grape-Nuts cereal soaked in grenadine syrup, creating a tender interior. After baking until golden, the rolls are brushed with a delicate white wine and powdered sugar frosting, flavored with either Waldmeister or rose extract. This recipe yields two long, elegant rolls perfect for slicing and serving with coffee or tea. The floral notes from the glaze pair beautifully with the subtle sweetness of the filling, making it an impressive yet manageable dessert for special occasions or afternoon tea. The texture is light and airy, contrasting with the chewy, syrupy center.Ingredients
Directions
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In a small bowl, mix the grenadine syrup and Grape-Nuts cereal together. Let stand for at least 15-20 minutes so the cereal soaks up all the syrup and becomes soft.
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On a lightly floured surface, roll out the bread dough into a rectangle approximately 20 x 10 inches.
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Cut the dough rectangle in half crosswise to create two squares.
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Spread the syrup-soaked cereal filling thinly and evenly over the surface of each dough square, leaving a 2-inch border along one side of each square empty.
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Starting from the side opposite the empty border, fold the dough over the filling. Continue folding and rolling gently until a flat, log-shaped roll is formed for each square. Seal the edges well.
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Place both rolls lengthwise on a 10 x 15 inch cookie sheet or baking pan, ensuring the seams are on the underside.
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Using a rolling pin, gently flatten the rolls until they are about 3-1/2 inches wide and as long as the pan. Be careful not to press too hard, or the filling may break through the dough.
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Brush the tops of the rolls lightly with soft butter.
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Cover loosely and let stand in a warm place until the dough is light and puffy, about 30-45 minutes.
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Preheat oven to 325&# 194;°F (165ðC).
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Bake the rolls for about 45 minutes, or until the crust is a beautiful bisque (golden brown) tint.
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While the rolls bake, prepare the glaze: Beat 2 Tbsp soft butter, 2 Tbsp white wine, and 1 1/2 cups powdered sugar together until smooth.
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Stir in 3 drops of Waldmeister Essence (or Rose extract) and a drop of green (or red) food coloring for a delicate tint. Adjust flavoring to taste.
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As soon as the rolls come out of the oven, brush them generously with the white wine frosting while still warm.
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Decorate by placing a row of candy raspberries down the center of each roll, spacing them about 1.5 to 2 inches apart.
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Cool completely on a wire rack before slicing into individual portions.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 21.5kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 10.2mg1%
- Total Carbohydrate 5.0g2%
- Dietary Fiber 0.8g4%
- Sugars 1.1g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If freezing the rolls for later use, freeze them unglazed. When ready to serve, thaw at room temperature, warm briefly in a low oven if desired, then apply the glaze and decorations. This prevents the glaze from becoming soggy.
"Four-Way Sweet 1/2" refers to a specific vintage bread dough formula. You can substitute with any standard sweet yeast dough or brioche dough, adjusted to yield roughly 1 lb of dough.
If you cannot find Waldmeister Essence, Rose extract is a traditional alternative. For a non-alcoholic version, substitute the white wine with a mild fruit juice or simple syrup, though the flavor profile will differ slightly.
The food coloring is purely optional and intended to give the glaze a very delicate, pastel tint matching the flavor (green for Waldmeister, red for Rose). Use sparingly.
