Fruit Rolls are a delectable pastry that marries the richness of yeast-leavened dough with the sweetness and textures of candied fruits, nuts, and spices. These rolls have stood the test of time, carrying with them a history of traditional baking techniques and flavors that have been savored by generations. The combination of yeast, milk, Crisco, and an assortment of dried fruits creates a harmonious blend of tastes and aromas that make Fruit Rolls a delightful treat for any occasion.
Fruit Rolls are reminiscent of old-world bakery traditions that celebrated the art of handcrafted baked goods. This recipe likely has its roots in the practice of using seasonal ingredients, preserving fruits through candying, and enhancing flavors with spices. The use of yeast in the dough reflects a time when natural fermentation was relied upon to create light and airy textures in baked goods.
Crisco, a brand of shortening introduced in the late 19th century, revolutionized baking by providing a stable and consistent fat source. This allowed for more precise and reliable results in recipes. The use of Crisco in this recipe highlights the era’s evolving approach to baking and ingredient choices.
INGREDIENTS
- 1 cupful milk
- 1 yeast cake
- 1/4 cupful lukewarm water
- 1/4 cupful sugar
- 1/4 cupful melted Crisco
- 2 teaspoonfuls salt
- 2 eggs
- 1/2 cupful chopped coconut
- 1/8 lb. chopped candied citron peel
- 1/2 cupful chopped English walnut meats
- 1/2 cupful currants
- 1/2 cupful sultana raisins
- 1/2 teaspoonful powdered cinnamon
- 1/2 teaspoonful powdered mace
- Flour
INSTRUCTIONS
- Begin by scalding the milk. Scalding involves heating the milk just below boiling point to kill any harmful bacteria and enzymes. Let the milk cool until lukewarm.
- In a separate container, dissolve the yeast cake in the lukewarm water.
- Combine the yeast mixture with 1-1/2 cupfuls of flour and the lukewarm milk. Beat the mixture well to create a smooth batter. Cover the mixture and allow it to rise until it becomes light and airy. This initial rise helps develop the dough’s structure.
- Add sugar, salt, and the well-beaten eggs to the risen batter. Mix these ingredients thoroughly.
- Incorporate the melted Crisco into the batter, ensuring it is well distributed.
- Gradually add enough flour to the mixture to create a kneadable dough. The exact amount of flour will vary, but you should aim for a dough that is smooth and slightly sticky.
- Knead the dough on a floured surface until it becomes elastic and smooth.
- Allow the kneaded dough to rise once again until it has doubled in size. This step develops the dough’s flavor and texture.
- Roll out the risen dough on a floured surface until it is about one-eighth inch thick.
- Spread melted Crisco evenly over the rolled-out dough.
- Sprinkle sugar, powdered cinnamon, and powdered mace over the dough’s surface, infusing it with warm and aromatic flavors.
- Distribute the chopped coconut, chopped candied citron peel, chopped English walnut meats, currants, and sultana raisins evenly over the dough.
- Carefully roll the dough, starting from one edge, into a jelly roll-like shape.
- Cut the rolled dough into one-inch pieces.
- Grease a pan with Crisco to prevent sticking. Place the cut pieces in the Criscoed pan.
- Allow the pieces to rise in the pan, further enhancing their volume and texture.
- Once risen, brush the tops of the pieces with melted Crisco to enhance their golden-brown appearance during baking.
- Bake the Fruit Rolls in a hot oven for around twenty minutes, or until they are nicely browned and baked through.
CONCLUSION:
- Fruit Rolls are a testament to the craftsmanship and artistry of traditional baking. Rooted in the use of quality ingredients and time-honored techniques, these rolls offer a taste of history and an appreciation for the flavors that have delighted palates for generations. Whether served warm with a cup of tea or shared with loved ones during special occasions, Fruit Rolls embody the essence of homemade baking and the joy of indulging in well-crafted treats.
