Ha! You’re probably reading this post now and thinking, “this kid is obsessed with raspberries”. Let me tell you that I’m not, but I will not deny that I love using them in recipes. They just seem to lend a great tart flavor to recipes that can otherwise be too sweet or too boring. It also happens that I had just finished the 1st semester of my senior year and I was eager to kick off my last semester of high school!
There is something very intriguing about the sweet roll. You have the yeasty bread or roll component that is soft and puffy. Then there is the filling, usually cinnamon but in this case I decided to use raspberries after seeing a great recipe for Raspberry Sweet Rolls in the January issue of Food and Wine magazine. I have to say I was not disappointed, the rolls are lovely covered in a sweet, buttery glaze and the raspberry filling is right on the money. Its tart quality helps the roll exfoliate the best of both flavor profiles, sweet and sour.
Recipe: Raspberry-Swirl Sweet Rolls
Courtesy: Grace Parisi, Food and Wine (Jan 2011 issue)
Active Time: 30 min, Total Time: 4 hr 30 min
Makes 16 Delicious Rolls
- 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
- 4 1/4 cups all-purpose flour, plus more for dusting
- One 12 oz package frozen raspberries
- 1/4 cup plus 2 tablespoons sugar
- 1 teaspoon cornstarch
- 3/4 cup confectioner’s sugar
- 3 tablespoons unsalted butter, melted
- 1 1/2 tablespoons heavy cream
1. Make the Dough: Heat the milk till its warm (95 degrees F) and then place it bowl of a stand mixer fitted with the dough hook attachment. Then add the sugar and yeast and let the milk stand till its foamy (about 5 minutes). Add the softened butter, lemon zest, and salt. Add the flour and beat on medium speed till a dough forms, about 3 minutes. Then increase the speed to medium-high and beat until the dough is soft and supple, 10 minutes.
2. Scrape the dough onto a lightly floured surface and knead with your hands 2-3 times. Form the dough into a ball and place in a lightly greased bowl. Cover the dough with plastic wrap and let it sit in sit in a warm place until it has doubled in bulk, about 1-2 hours.
3. Line the bottom of a 9X13 baking dish with parchment paper or aluminum foil. Grease the paper or foil with butter or nonstick spray. Turn the dough out onto a lightly-floured work surface and roll with a rolling pin to form a 10X24 inch rectangle.
4. Make the filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the filling evenly over the dough. Tightly roll up the dough to form a 24-inch long log. Using a pairing knife, cut the log into quarters. Then cut each quarter into 4 slices and arrange them in the baking pan cut side up. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
5. Preheat the oven to 425 degrees F. Bake the rolls for 25 minutes, until they are golden and the berries are bubbling. Let them cool for about 30 minutes.
6. Make the Glaze: In a small bowl, whisk the confectioner’s sugar with the melted butter and heavy cream until the glaze is thick and spreadable.
7. Remove the rolls from the pan and place them on a platter. It may look like the rolls are all stuck together, but if you just cut along the boundaries of each roll they will come out the pan quite easily. Once you have removed them, spread the glaze over each roll with an offset spatula.