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SWEETROLLS INSPIRED BY SKYRIM

Name: Sweetrolls inspired by Skyrim
Cook time: 7200 s
Total time: 7200 s
Yield: 4 servings
Ingredients: For the Yorkshire Pudding; 120 g all purpose flour, sifted; 1/4 tsp kosher salt; 1/4 tsp freshly ground black pepper; 2 large eggs; 1/2 cup whole milk, cold; 1/2 tbsp vegetable oil; For the Elder Scrolls Sweet Rolls; 3 tbsp unsalted butter, melted; 1 cup whole milk, warmed; 2 tbsp honey; 2 tsp active dry yeast; 1 large egg; 1/2 tsp kosher salt; 2 cups all purpose flour; For the Brioche Dough; 510 g all purpose flour; 60 g granulated sugar; 10 to 12 grams instant yeast or; 14 g active dry yeast; 15 g kosher salt; 4 large eggs, room temperature; 225 g (2 sticks) unsalted butter, room temperature; 120 ml whole milk (warm, around 105°F); For the Frosting; 200 g confectioners’ sugar; 45 g low fat milk (or add as needed for desired consistency)

cook:

2 h

Picture for Sweetrolls inspired by Skyrim

8,705,773 views Well folks, after years of requests, they're finally here: the most tempting polygonal pastries ever put to PC, Sweetrolls from Elder Scrolls V: Skyrim. I've been terrified to take on this digital dessert for years, but after developing a recipe using a buttery-sweet brioche, I think it's finally ready for the main stage. [Insert joke about stealing sweetrolls here].

4 servings

original

metric

INGREDIENTS

For the Yorkshire Pudding

120 g all purpose flour, sifted

¼ tsp kosher salt

¼ tsp freshly ground black pepper

2 large eggs

½ cup whole milk, cold

½ tbsp vegetable oil

For the Elder Scrolls Sweet Rolls

3 tbsp unsalted butter, melted

1 cup whole milk, warmed

2 tbsp honey

2 tsp active dry yeast

1 large egg

½ tsp kosher salt

2 cups all purpose flour

For the Brioche Dough

510 g all purpose flour

60 g granulated sugar

10 to 12 grams instant yeast or

14 g active dry yeast

15 g kosher salt

4 large eggs, room temperature

225 g (2 sticks) unsalted butter, room temperature

120 ml whole milk (warm, around 105°F)

For the Frosting

200 g confectioners’ sugar

45 g low fat milk (or add as needed for desired consistency)

TOOLS

stand mixer with a dough hook

muffin tin or small ring molds

sifter

mixing bowls

mini prep bowls

whisk

rubber spatula

rolling pin

wire cooling rack

baking sheet

plastic wrap

measuring cups and spoons set

fridge

oven

DIRECTIONS

For the Yorkshire Pudding

In a bowl, whisk together sifted flour, salt, and pepper. Add the eggs and whisk until smooth, forming a paste.

120 g all purpose flour, sifted

¼ tsp kosher salt

¼ tsp freshly ground black pepper

2 large eggs

mixing bowls

whisk

sifter

Slowly stream in the cold milk while whisking continuously until the mixture is free of lumps.

½ cup whole milk, cold

mixing bowls

whisk

Cover the bowl with plastic wrap and chill for at least 30 minutes (ideally overnight).

mixing bowls

plastic wrap

fridge

Preheat your oven to 425° F. Add a small amount of vegetable oil into each cavity of the muffin tin, then place in the oven to heat for about 10 minutes.

½ tbsp vegetable oil

oven

muffin tin or small ring molds

Once the oil is hot, remove the muffin tin and quickly pour the batter into each cavity, filling each about halfway.

For the Yorkshire Pudding

muffin tin or small ring molds

Bake for 15 minutes or until golden brown and puffed. Serve immediately.

oven

For the Elder Scroll Sweet Rolls

In a large bowl, combine the melted butter, warmed milk, honey, and yeast. Whisk until the yeast is dissolved.

3 tbsp unsalted butter, melted

1 cup whole milk, warmed

2 tbsp honey

2 tsp active dry yeast

mixing bowls

whisk

Add the egg, salt, and flour, mixing until a smooth batter forms.

1 large egg

½ tsp kosher salt

2 cups all purpose flour

mixing bowls

whisk

rubber spatula

Grease a muffin tin or ring molds, then divide the batter evenly into each mold.

For the Elder Scrolls Sweet Rolls

muffin tin or small ring molds

Cover with plastic wrap and all the batter to rise at room temperature for 30 minutes, or until it has doubled in size.

For the Elder Scrolls Sweet Rolls

muffin tin or small ring molds

plastic wrap

Preheat your oven to 350° F. Bake the sweet rolls for 15 minutes, or until lightly golden and a toothpick comes out clean. let them cool on a wire rack.

For the Elder Scrolls Sweet Rolls

oven

wire cooling rack

For the Brioche Dough Sweet Rolls

In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.

510 g all purpose flour

60 g granulated sugar

10 to 12 grams instant yeast or

14 active dry yeast

15 g kosher salt

stand mixer with a dough hook

mixing bowls

whisk

Stream in the warm milk, and then eggs, and mix on medium-low speed with the dough hook until the dough begins to come together (about 2-3 minutes).

120 ml whole milk (warm, around 105°F)

4 large eggs, room temperature

stand mixer with a dough hook

mixing bowls

Gradually add the butter in 1-tbsp portions at a time, allowing each addition to incorporate before adding the next. Knead until the dough is smooth and elastic, about 8-10 minutes.

225 g (2 sticks) unsalted butter, room temperature

rubber spatula

stand mixer with a dough hook

mixing bowls

Transfer the dough to a lightly greased bowl, cover, and allow it to rise for 1-2 hours, or until doubled in size.

For the Brioche Dough

mixing bowls

plastic wrap

Punch down the dough, then shape it as desired (use a muffin tin or shape into small rolls on a baking sheet). Cover and let rise for an additional 30 minutes.

For the Brioche Dough

plastic wrap

muffin tin or small ring molds

Bake at 350° F 20-25 minutes, until golden brown.

For the Brioche Dough

oven

For the Frosting

In a bowl, whisk together the confectioners’ sugar and milk until smooth and pourable. Adjust the milk as needed to reach your desired consistency.

200 g confectioners’ sugar

45 g low fat milk (or add as needed for desired consistency)

mixing bowls

whisk

Generously spoon the frosting over the cooled sweet rolls.

For the Frosting

For the Yorkshire Pudding

For the Elder Scrolls Sweet Rolls

For the Brioche Dough

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