Sunday, June 23, 2013

Raspberry Sweet Rolls

Image courtesy of Food & Wine website
I have made these rolls twice now and both times people have raved about them.  They are now one of my favorite breakfast dishes to make.  The only problem is that they are fairly tedious to make.  As with any form of dough, there is a lot of hurry up and wait that goes on, so you need to have patience with this recipe.  I make the dough and do the prep work the night before breakfast and then pop them in the oven in the morning for an easy breakfast.

I have altered the original recipe to cater to the comments made on the original page as well as to fit our personal preferences.  Enjoy.

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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
5 1/4 cups all-purpose flour, plus more for dusting

Filling:
2 (10-oz) package frozen raspberries, not thawed
1/4 cup plus 2 tablespoons sugar
1 teaspoon cornstarch


Glaze:
3/4 cup confectioners' sugar
3 Tbsp unsalted butter, melted
1 1/2 tablespoons heavy cream
1 Tbsp Vanilla Extract

Directions:
  1. 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.
  2. 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.
  3. Butter the bottom and sides of a 9-by-13-inch baking 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.
  4. 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.  
  5. Preheat the oven to 400°. 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 10 minutes.
  6. In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.  Upon serving, spread glaze over rolls.
To prepare the recipe the night before: complete through Step 4. Cover the rolls, refrigerate overnight and then return to room temperature before baking (approx. an hour prior to placing in the oven take out of fridge).   To prevent the rolls from getting soggy during baking I also drain some of the excess liquid from the bottom of the baking pan that has accumulated overnight from the raspberries.

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