Pat, aka Elle (Feeding My Enthusiasms) is host of this month's task. She wrote the following:
We have been doing some serious bread shaping these last months Babes so I thought I'd keep it going with a somewhat silly shaping method for rolls. It's called making fantans and they are baked in muffin tins and look a bit like fans. Dough is rolled out, cut in strips and stacked, then the stacks are cut to make the contents of each tin, with the cut ends up above the muffin tin, fanned out a bit. Once they rise and bake they look less like fans but when you take them from the muffin tin they look more fan-like.
You can certainly make savoury fantans and I will be just fine with any changes you want to make, including using something other than marmalade for the filling. Butter and cinnamon sugar would be easy, Nutella would be lovely, jam of any flavor would be delicious. If you eliminate the nutmeg, maple syrup, and vanilla from the dough then doing butter and herb, a tomato paste, or any other savoury filling that suits you would work fine. The shape is the thing. I'm including some photos to show how it is done. If you are using a sticky filling like the marmalade, this is sticky work but fun. The rolls are fine without any embellishments, but look really pretty with a drizzle of icing. You could sprinkle on some sliced almonds, too.
Sweet Orange Marmalade Fantan Rolls
Makes 12 rolls
stand mixer with hook attachment (or mixing bowl and wooden spoon)
large mixing bowl, lightly coated with cooking spray (or clean, if you prefer)
12 cup standard muffin tin, buttered
3-4 cups all-purpose flour, divided
1 cup whole wheat bread flour
1 teaspoon salt
¼ teaspoon freshly ground nutmeg
1 cup whole wheat sourdough starter OR 1 package of RapidRise yeast mixed with ¼ cup warm water
1 cup non fat evaporated milk
¼ cup (1/2 stick) butter
¼ cup pure maple syrup
¼ cup egg substitute OR 1 egg, lightly beaten
½ teaspoon vanilla
6 tablespoons + 2 tablespoons unsalted butter, melted, divided
2/3 cup marmalade (about), warmed
Sift 1 cup of the all-purpose flour, the 1 cup of whole wheat bread flour, salt, and nutmeg into a large mixing bowl. Stir until well blended. Set aside.
Placed evaporated milk, butter and maple syrup into a saucepan and heat until butter is nearly melted. Remove from heat. Stir a few minutes to help mixture cool. Let cool to 110 degrees F.
Add yeast (sourdough or fresher) mixture to milk mixture, then add milk mixture to flour mixture; beat well. Add egg and vanilla; stir until blended. Add 1 cup all-purpose flour, stir until thoroughly incorporated. Gradually add enough of the remaining flour to make a soft dough that is rather sticky.
Turn dough out onto a lightly floured surface. Knead 3 minutes or until dough is smooth and silky. (Add additional flour if needed while kneading, but only enough to keep it from sticking a lot.) Place in oiled (or clean if you are Elizabeth) bowl, turn dough to lightly coat with oil. Cover with plastic wrap and set in a warm place to rise for 1 ½ to 2 hours.
Dust your work surface with flour. Punch down the dough, then halve it. Wrap one half in the plastic wrap and set aside. Roll the other half into a 12×12-inch (30.5×30.5 cm) square. You may have to roll slightly larger, and then trim the ends to even out the square. Brush dough with half the melted butter.
Spread the surface of the dough with about 1/2 the warmed marmalade, leaving 1/6 strip plain. This will allow you to have a plain side of dough on each side of the roll touching the muffin cup. Cut into 6 equal strips, then stack the strips on top of each other with the plain strip on top. Cut through the layers into 6 equal pieces, then place each into a buttered muffin cup, standing up so the layers are visible. Gently fan them open. Each will have six dough pieces with marmalade or other filling in between. Repeat with the remaining dough and the rest of the marmalade for the other six cups of the muffin tin.
Cover with a tea towel and let the rolls rise in a draft free spot at warm room temperature until the dough doubles, about 1 to 1-1/2 hours. (Optional - I put a piece of plastic wrap between the rolls and the towel because of the sticky marmalade.)
Place the rack in the middle and preheat the oven to 375° F/190° C.
Remove the towel and bake the rolls until they are golden brown, about 20 to 25 minutes. Cool in the pan ten minutes, then transfer to a rack and allow to cool for about another 20 minutes before serving. If desired, drizzle a glaze of 1 teaspoon milk whisked together with enough confectioners' sugar (icing sugar) to make a drizzle that will not spread too much. Use the tines of a fork to drizzle it on. Let dry before serving the rolls.
Hope you like these! XO, Elle
1) If you don't have sourdough starter, you can combine a packet of dry yeast, 1/2 cup of warm water and 1/2 cup flour and let the mixture sit uncovered. I let mine sit for 4 hours, then made the recipe pretty much as written, using an additional 2+1/2 cups all purpose flour and 1 cup of whole wheat flour plus a little more flour on the board while kneading, and a little more later when shaping.
2) The butter references are confusing. 4 oz (1/2 stick) of melted butter is used in the dough. The rest of the stick is melted later and brushed, about 2 oz each, on the two rolled out dough squares before the jam is added. A small amount of butter is used to grease the muffin cups.
3) This is an easy dough to make without a machine. I started with the mixture in #1, then stirred in the melted butter, milk and vanilla with a wooden spoon. Then I stirred the dry ingredients into the wet ingredients. Then I kneaded the dough which meant a little more flour was incorporated. It makes a nice, supple, soft, and silky dough...a pleasure to work with.
4) When shaping, I brushed the whole square of dough with the melted butter, but put the jam only on 5/6th of the dough so that one strip, which was placed on top of the stack, was buttered but had no jam.
5) Be careful to watch these at 20 minutes and until they are finished. Due to the high sugar jam they can burn easily. It's also a good idea to place a drip pan on the rack under the one with the muffin tin to catch any dripping jam.
I hope [you] will be as creative as possible with different flours and fillings. Sweet isn't the only possiblity either...used butter and herbs instead of jam for instance. The fun bit here is the shaping, so the sky is the limit for the rest!