Monday, September 4, 2017

Rote Grütze Sticky Rolls

Years ago, when I first started traveling to Bavaria for work, one of the pleasures during my time off was exploring the nearby alps. I would take day trips with friends and stop and wonderful restaurants to sample to local cuisine. 

One of my favorite desserts discovered during those times was Rote Grütze, a delicious blend of seasonal red berries and cherries cooked into a thick sauce. Rote Grütze is served with vanilla sauce or poured over vanilla ice cream. Eventually I found a way to create my own version, using it as a filling for homemade vanilla French Macarons

Rote Grütze is a delightful treat originating in north Germany and Scandinavian countries. The translation means Red Grits or Red Porridge because the original recipe contained sago, a thickening agent.

My recipe for Rote Grütze is posted below. However, I was lucky enough to pick up a few jars of pre made organic Rote Grütze from Valenzi at the Fancy Food Show in NYC in June. I was going to save it for the holidays but I spotted this fabulous recipe in a German magazine so I had to put it to the test. 

Large sugar crystals are sprinkled over the top to finish off the dessert. These are called Hagelzucker in German. I haven't seen anything similar in the baking aisles of American supermarkets (My stash was brought back from Germany.) You can sprinkle any large crystal sugar over the top or just leave it out.  prings of fresh mint leaves would also be a lovely garnish for this pastry. 

Rote Grütze Sticky Rolls
Prep Time: 30 minutes

Cook time: 25 minutes
Rest Time: 1 hour
Rise time: 1 hour 15 minutes
Bake Time: 25 minutes
Yield: 24 rolls
Make the Rote Grütze:
  • 1/2 cup each of mixed berries. I used 5 different varieties: red and black currents, red gooseberries, raspberries and (non berry) cherries totaling 2+1/2 cups.
  • 1/4 cup sugar
  • 2 tablespoons sweet red wine
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • Clean and de-stem the berries and pit the cherries.
  • In a saucepan toss the cleaned fruit with the sugar and the wine. Cover and let sit at least an hour.
  • Heat up the mixture until the berries start to break down. Skim any foam off of the top and discard.
  • In a separate small dish, dissolve the cornstarch in the water. Add to the berry mixture whisking quickly to combine.
  • When the Rote Grütze thickens remove from heat and let cool to room temperature.
  • Chill for several hours in the fridge before serving. (skip this last step if you are making the sticky rolls)

For the rolls:

  • 5 cups all-purpose flour
  • 1 cup milk (divided into 1/2 cups)
  • two packets (14grams) of active dry yeast
  • 1/2 cup white granulated sugar (divided into 1/4 cups)
  • 5 tablespoon unsalted butter, room temperature
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 lb. (measure what you have!) Rote Grütze
  • 1/2 cup large crystal sugar for decoration (optional)
  • Alternately for a drizzled glaze, 1 cup powdered sugar and 2 tablespoons milk. 
  • Place the flour in a mixing bowl and make a well in the middle. 
  • Heat 1/2 cup of the milk until lukewarm.
  • Pour the yeast and 1/4 cup  sugar into the well and top with the milk. Mix the liquid in gently with your finger.
  • When the yeast starts to bubble, gently mix everything together into crumbly mixture dough. 
  • Cover the bowl with a kitchen towel and stow in a warm place for 15 minutes.
  • Heat the rest of the milk to lukewarm temperature. 
  • Add the milk, the other 1/4 cup of sugar, butter, the eggs and salt to the dough. Use the dough hook of your mixer or your hands to knead the mass into a smooth dough. About 3-5 minutes.
  • Recover the bowl with the kitchen towel and let stand in a warm place for 45 minutes.
  • Line a large 12'x15' baking sheet with parchment paper. 
  • Preheat the oven to 350 degrees F.
  • Turn the dough out onto a lightly floured work surface and knead once more.
  • Roll the dough out into a rectangle, approximately to the size of the baking sheet.
  • Spread the Rote Grütze out evenly over the dough, leaving a 1/2 inch frame all around. Note: If the mixture is runny, strain some of the liquid out before spreading. 
  • Working from the long side, roll the dough into a log. slice the roll into pieces about 1" thick,
  • Lay the pieces side by side (they should touch) on the baking sheet.
  • Cover the baking sheet with the kitchen towel and let stand in a warm place for 15 minutes.
  • Sprinkle the large crystal sugar over the top and place the pan in the oven and bake for  25 minutes.

Like Sticky Tolls? Try these recipes:

1 comment:

  1. I love love love Rote Grütze and this is such a wonderful idea. Gorgeous photos!


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