cooking desserts

Sweetroll

You asked, and Tastes of Tamriel has finally answered! After much experimentation, here is the sweetest sweetroll recipe you’ll ever need! Crisp and crunchy on the outside, moist and soft on the inside, this is a truly legendary treat!

Note: This recipe calls for real vanilla for a taste that will send you to Sovengarde, but if you don’t have that on hand, 1 tsp vanilla extract is fine too. The icing is also quite a conservative amount- just enough to glaze the top. If you want a dripping sweetroll experience, you can double the amount.

You will need:
1 large bundt tin (or 2 smaller ones)
2 cups plain flour
1 tsp baking powder
¾ cup milk
¾ cup water
½ cup caster sugar
1 cup maple syrup or honey
3 eggs, beaten
60g butter, melted
1 vanilla pod, scraped
3 tsp cinnamon powder

For glaze
1 cup melted butter
1 cup icing sugar
1 vanilla pod, scraped

Method:
Preheat oven to 200C/392F and grease your bundt tin well with butter.

In a large mixing bowl, combine all the baking ingredients and mix well. Pour into the bundt tin/s and bake for 45 minutes, or until brown and risen. It should be firm and crusty on the outside. Flip onto a wire rack to cool before transferring to a plate.

For the glaze, combine the melted butter, sugar, and vanilla in a small bowl and whip until well blended. Drizzle over the top of your sweetroll and wait til icing has hardened before eating.

Jorrvaskr apple pie

Jorrvaskr, the famed mead hall at the centre of Whiterun, is home to the Companions and as a result, their feasting table is now laden with much more than just mead to feed these hungry warriors! This age-old recipe was passed down to me by Jorrvaskr’s caretaker, Tilma the Haggard, and is a favourite of the Companions and can always be found at their tables. With a crumbly, buttery crust and an irresistible spiced apple filling, I am proud to share this secret recipe with the rest of Tamriel! (Don’t tell Tilma though!)

You will need:
Pastry
250g plain flour
25g caster sugar
2-3 tbsp milk
125g butter, very cold and diced
2 large egg yolks
Pinch of salt
Medium sized pie tin

Filling
315g red apples, peeled and diced
1 stalk rhubarb, diced
1 egg white, beaten
45g soft brown sugar, plus extra for sprinkling
2 tbsp caster sugar
45g butter, softened, plus extra for brushing
1 shot spiced rum
2 tsp cinnamon
1 tsp nutmeg
½ tsp allspice
1 tsp vanilla essence
¼ cup pecans, chopped

Method:
To make the pie crust, put the flour, sugar, salt, and butter into a food processor and blend until a breadcrumb consistency is reached. Add the egg yolk and whizz again for a moment, and finally the milk. Once the dough has formed, turn it out onto a lightly floured surface and work until it is smooth. Wrap in cling wrap and chill for half an hour minimum before using.

Preheat your oven to 200C/400F and place the pie tin in to heat up.

In a mixing bowl, combine all the filling ingredients except for the egg white and mix thoroughly.

Dust your work surface with flour and roll out your pastry into a circle to fit your pie tin, leaving aside a small quantity of dough to make the top lattice. Fit the pastry to the tin, then spoon in the filling evenly. Sprinkle the top with brown sugar.

Using a roller cutter or knife, cut out a lattice with the last of the dough and secure to the top of your pie. Brush all over with butter and the egg white to glaze.

Bake for 30 minutes on the middle shelf. Leave to cool for 15 minutes before removing from the tin. Serve hot with a drizzle of custard or vanilla ice cream.

Skyrim jazbay crostata

Jazbay grapes are found on rocky terrain or near hot springs throughout Skyrim. Their rich flavour is so prized that in olden times, permission was required from the Emperor to pick them. While they are no longer banned to the common folk, gathering jazbay is tiresome as they are still rare. If you manage to get your hands on some though, this delicious crostata is perfect for regenerating your magicka (and it tastes amazing too)!

You will need:
Pastry
250g flour
124g butter, very cold and diced
25g caster sugar
2 large egg yolks
3 tbsp milk
Pinch of salt

Filling
3 cups red seedless grapes
½ cup mascarpone cheese
1 tsp vanilla extract
3 tbsp sugar
1 tbsp heavy cream
1 tsp lemon juice
1 egg yolk
Butter, for brushing

Method:
For the pastry, place the flour, butter, salt, and sugar into a food processor and blend until the consistency of breadcrumbs has been reached. Add the egg yolks and milk, then blend again until the dough forms.

Turn the dough onto a floured surface and knead briefly, then wrap in cling film and chill for at least 30 minutes.

Preheat your oven to 205C/400F. Roll out your pastry dough into a centimetre-thick circle with a slight well in the centre (think of a pizza) and set aside on a greased baking tray. Don’t worry if it’s not perfect!

Combine the mascarpone, lemon juice, vanilla, cream, egg yolk, and sugar. Whip until fluffy and spoon into the well of the pastry. Brush the exposed pastry generously with butter.

Top evenly with grapes and bake for 45-50 minutes. If the pastry browns too quickly, cover your crostata with tin foil for the remaining time.

Honey nut treat

This dainty treat can be found in parlours, Jarl’s courts and pantries throughout Skyrim and are popular to serve at gatherings. Packing both sticky chewiness and a delicious crunch, they are a great snack on the go and will be a hit at your next feast. A great complement to mead!

You will need:
¼ cup pecans, chopped
¼ cup walnuts, chopped
¼ cup almonds, chopped
3 tbsp rolled oats
2 cups brown sugar
½ cup water
½ cup butter, melted
1 cup honey
1 tsp salt
2 tsp cinnamon
2 tsp nutmeg

Method:
In a pot, combine the sugar, honey, water, salt, and butter. Cook on medium-high heat until boiling, stirring continually to avoid burning. After about 10 minutes, the mixture should have thickened into a heavy syrup consistency.

In a mixing bowl, combine your nuts, oats, cinnamon, and nutmeg. Pour the caramel in and stir well with a large spoon. While the mixture is still warm, shape into medium-sized balls and attach them together with a skewer, 3 balls per skewer

Place your skewers on a tray lined with baking paper, and refrigerate for 30 minutes before serving.