Celebrate the holidays with a taste of Wisconsin tradition! This dessert puts locally grown cranberries in the spotlight and is inspired by a recipe from the UW’s own Carson Gulley, head chef of University Housing from 1926 to 1954. You might recognize his name from the iconic fudge-bottom pie, but this time we’re turning to his classic cookbook Seasoning Secrets for a fruit-forward, timeless treat.
Ingredients
2 ½ cups flour
4 teaspoons baking powder
1 teaspoon salt
½ cup sugar
2 tablespoons butter
1 egg
½ to ¼ cup milk
2 cups whole cranberries
Instructions
Mix and sift flour, baking powder, salt, and ½ cup sugar. Cut in butter with a pastry blender. Add egg and milk, enough to make a soft dough. Roll out on slightly floured board to ½ inch thickness. Spread surface with butter and cover with cranberries. Sprinkle remaining sugar over top. Roll up, handling lightly. Place in the center of a well-greased pan. Brush top and sides with butter. Put in a quick oven at 450 degrees Fahrenheit. When it begins to brown, reduce heat to 350 degrees and bake for 45 minutes.
Review
This recipe came from a book published in 1956, and something I’ve noticed about older recipes is the lack of specificity (and photos). For example, when I placed the cranberries on the rolled-out dough and went to roll it up, I froze. Which way do I roll it? How many times should it be able to fold over itself? Should it look like a cinnamon bun or a Yule Log? This is where a photo would have been a lifesaver. After consulting with my mom, we decided “hot dog style” (think Yule log) was the way to go.
If I were to tweak the recipe, I’d increase the cranberries and sugar — an extra half cup to full cup of cranberries, and another half cup of sugar would really elevate the flavor . One adjustment I did make was to the baking time: instead of the original 45 minutes at 350 degrees, I baked it at 450 degrees for 10 minutes until golden brown, then lowered the temperature to 350 degrees for another 30 minutes.
The result: a roll that was delicious, but more scone-like than the cinnamon-roll texture I expected. Serve it warm with a scoop of vanilla ice cream or alongside your favorite morning beverage, and you’ve got a lovely, locally sourced treat!
