Raspberry Rolls

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26 May 2017

The berry season is ON!

 How are you celebrating the comeback of these fruits? I have tried several new recipes and am now sharing with you one of my favourites. I transformed a winter classic (cinnamon rolls) into a fruity summer roll. I came across the combination of yeast dough and berries when I tasted a new pastry at my local bakery. 

I am quite proud that my brioche-like dough succeeded at the first try. I used fresh yeast, as I never really manage to work with dry yeast. The roll is buttery enough to be a good brioche, but not too greasy. The yeasty note is just as present as it shall be. So I have to admit I am quite proud about the results. It’s nice to see that after several years of baking, I have developed a sense for proportions to create my own recipes from scratch. 

Why you’ll love this recipe?

Bursting with fresh fruit flavour: The combination of raspberry jam and fresh raspberries makes each roll wonderfully juicy and packed with vibrant berry goodness.

Soft and pillowy texture: The fluffy dough pairs perfectly with the fruity filling, creating. treat that’s both tender and delicious.

Perfect for any occasion: Whether served for brunch, dessert, or a sweet afternoon snack, these rolls are always a crowd-pleaser.

Homemade and heartwarming: Baking these from scratch fills your kitchen with warmth and the irresistible aroma of fresh raspberries.

Raspberry Rolls

They're soft, fruity and a delightful way to enjoy a homemade treat!
Servings 10 rolls
Prep Time 35 minutes
Cook Time 50 minutes
Resting 50 minutes
Total Time 2 hours 15 minutes

Ingredients
  

Rolls

  • 480 g all purpose flour
  • 70g g sugar
  • 1 tsp vanilla extract
  • 42 g fresh yeast
  • 150 g butter
  • 3 eggs
  • 125 ml milk
  • sea salt
  • 1 orange (zest)

Filling

  • 300 g raspberry jam
  • 125 g fresh raspberries

Icing

  • 150 g icing sugar
  • 1 orange (juice)

Instructions
 

Rolls

  • Preheat the oven to 180°.
  • In a large bowl, whisk together all the dry ingredients except the sugar.
  • Heat the milk in a saucepan until lukewarm.
  • In a separate bowl mix the yeast and sugar until completely dissolved and liquid.
  • Now add the eggs, yeast and milk to the dry ingredients and mix until well combined.
  • Add the butter a few cubes at the time, then add the orange zest until you get an even dough.
  • For more elasticity, kneed a few more time with your hands, then cover the dough in cling film and to sit for at least 50 minutes.

Filling

  • Once the dough is ready, roll it out.
  • Mix the raspberry jam and raspberries until you get an even paste.
  • Spread the raspberry jam on the Doug leaving 1 cm from the edges.
  • Start rolling from the short sides, then cut the big roll into smaller pieces and place in a buttered rectangular baking tin. (30 x 24 cm) .
  • Bake the rolls for 50 minutes until golden brown.
  • Let cool a little before taking the rolls out of the baking tin.

Icing

  • Juice half the orange, add the icing sugar and stir until you get a sticky icing.
  • Drizzle over the rolls when lukewarm but let them cool completely before serving them.
  • Enjoy!!!
Course: Brunch, Dessert
Cuisine: German
Keyword: Raspberry

Are you planning on making this recipe?
Or have you already tried it?
Then show me your creations on Instagram: @passionmeetscreativity 
I’m looking forward to your comments & suggestions 🙂

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