Raspberry Swirl Rolls
DOUGH
- 1 cup milk
- 2/3 cup sugar
- 1 1/2 tablespoons active dry yeast
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon fine sea salt (I used Kosher)
- 4 1/4 cups all-purpose flour, (I needed an additional 1/4 cup)
FILLING
- 1 10-ounce package Frozen raspberries, not thawed
- 1/4 cup plus 2 tablespoons sugar
- 1 teaspoon cornstarch
GLAZE
- 3/4 cup confectioners’ sugar
- 3 tablespoons unsalted butter, melted
- 1 1/2 tablespoons heavy cream
DIRECTIONS
In a small saucepan, warm the milk over moderately low heat until it’s 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast.
Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan,
cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
Preheat the oven to 425°. (I baked at 400 degrees) Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.
In a small bowl, whisk the confectioners’ sugar with the butter and heavy cream until the glaze is thick and spreadable.
Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.
Oh my goodness! It sure is good you don't live closer to me:) They look amazing!
if I had gotten here sooner I could have made these and had one this morning instead of my cinnamon roll. They look very good
I love raspberries, so I think this is something I would like to make. These swirl rolls look so beautiful and delicious.
These would make a fantastic gift; especially if given in a nice basket.
http://www.tvictoria.com
These are so pretty. My niece (Larry's daughter) loves anything raspberry and she is coming to visit us at the end of the month. I'll have to practice up!
These rolls look absolutely heavenly!!
Definitely my kind of pasty – I love it!!
Oh my, my tummy is growling for them. Yum.
Oh my goodness, but these look delicious! My mum used to make something very similar that we called 'Nellie's Muffins'. They weren't muffins, and we never knew who Nellie was, but we loved them!
Your rolls are beautiful and would be a very special treat! Please check the glaze recipe. Have a wonderful Mother's Day Weekend Lorraine:@)
Oh my word! These look and sound delish ~ I can't wait to try them.
xo
Pat
Oh sweet Lorraine, this sounds soo yummy, wish I had a piece right this minute with a cuppa coffee! I'll make it next week. Thanks for the recipe. Have a wonderful Mother's Day, along with your beautiful family.
FABBY
These sound and look oh so very, very yummy!!! Must try!!!
Hi Lorraine, these beautiful rolls would make me hop out of bed extra early!! Your photos are so beautiful they leap off the computer screen! Happy Mother's Day to you! xo
Yum! Your photos are wonderful – I can almost taste these delights!
~Adrienne~
I love raspberry anything. Yummmmm.
Oh my! My stomach always starts to growl when I come to your blog. These look amazingly good so of course, I pinned this one too.
Happy Mother's Day!
Blessings and love,
Debbie
Can't tell you how good these sound this morning…yum. Hope you have a wonderful mother's day!