Happy New Year, everyone! Here’s a request I’ve gotten from a few separate individuals: the renowned pastry of the Elder Scrolls series, the Sweetroll.
Unlike many of the Sweetroll recipes by other nerdy chefs I checked out, this procedure is essentially a popover made in a mini bundt pan instead of a cake or muffin. With a very hot oven temperature you’ll observe a dramatic rise in the batter that, when inverted, will yield this iconic shape with an almost hollow interior. Another happy coincidence in using a popover batter is that the necessary ingredients are exactly the same as those needed in game (although in different quantities), which I thought was very cool. So grab a salt pile, a jug of milk and click ‘Continue Reading,’ and we can get started on this Fus-Ro-Dahlicious pastry!
You can blame my friend, Fox, for the pun… ._.
+ Sweetrolls +
Recipe has been adapted from Cooking by James Peterson
|AP Flour||1 1/2 cups|
|Whole Milk||1 cup + 1 cup|
|Butter (melted)||6 TBSP (3oz)|
|Vegetable Oil||as needed|
- Medium Mixing Bowl
- Liquid Measuring Cup (with spout)
- Pastry Brush
- Mini Bundt Pan
If you’re interested in making this for yourself, this is the type of pan I highly recommend, which can be purchased via Amazon.com, here.
- In a medium mixing bowl, combine the flour and salt, and whisk them to combine.
- Whisk together the 3 eggs and 1 cup of the milk; mix this into the flour until no lumps remain, and the batter is smooth.
- Slowly pour in the remaining cup of milk along with the melted butter, while continually whisking until completely combined (the batter will be extremely liquidy). Leave the bowl out on the counter for about 30 minutes so that the ingredients can warm up to room temperature. Meanwhile, preheat your oven to 500F.
- Place the mini bundt pan in the oven for a few minutes to heat up, then transfer your batter into a liquid measuring cup for easy pouring. Have a little vegetable oil, and a pastry brush handy too, as the next step should be performed as quickly as possible.
- Using oven mitts, or kitchen towels, quickly open the oven door and slide out the now hot bundt pan. Use the pastry brush to coat the insides with a thin layer of oil and then pour the popover batter into each of the outside moulds, all the way to the top. Carefully slide the pan back into the oven and set a timer for 30 minutes. Resist the urge to open the oven door again before then.
- After 30 minutes, open the door and check the popovers. We’re looking for a nice golden brown and hard, crispy top. Once achieved, you can reduce the oven temperature to 300F and let them bake for 10 more minutes before pulling them out (if after the initial 30 minutes the tops are soft and depress easily when touched, close the door and let them bake for an additional 5 to 10 minutes at 500F before dropping the oven temperature to 300F).
- Remove the pan from the oven and ‘pop’ out the pastries immediately, being very careful not to burn your fingers in the process (stuff is hot!). The oil we brushed on earlier should help the Sweetrolls release easily from the pan. Flip them upside down and press on them gently to help them sit flat.
+ Icing +
This is a very simple icing that can be used for many things. It definitely puts the SWEET in Sweetroll, though.
|Confectioner’s Sugar||2 cups|
|Vanilla Extract||1/4 tsp|
- Small Mixing Bowl
- Pastry Bag with Round Tip (optional)
- Combine all ingredients in a mixing bowl and whisk until smooth. I told you it was simple! 😉
The icing can be placed into a pastry bag and piped onto the sweetrolls, or just simply drizzled on top with a spoon, depending on how you want them to look. I would suggest frosting them as soon as possible, and while they are still warm, for best taste.
Hey! Thanks for reading all the the way to the end! You’re awesome :D! If you haven’t already and are looking for more nerdy food stuff, consider following me on Twitter, Facebook, tumblr and Instagram. I post a lot of work in progress pictures for the blog as well as some stuff from my real job as a pastry chef. If that sounds like something you’d be into, please check out those links above! Anyway, take care everyone and I’ll see you soon with an all new recipe!