Although it’s very late in the season to be getting raspberries, this recipe works just as well with frozen, as with fresh. It’s basically a cinnamon roll without the cinnamon. Nice and fresh at this time of year, with none of the Christmassy tones, or overly sweet taste of the renowned Cinnamon Bun.
The Sweet dough is very simple to make. I use my Kenwood Mixer, which eliminates the donkey work, and lets me get on with other things.
Raspberry Swirl Rolls
Serves 6- 8
110g caster sugar
20g Fresh yeast (use half quantities of dried, if using)
110g butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt
630g strong white flour, plus more for dusting
One package of fresh raspberries
40g Icing Sugar & 2 tablespoons
1 teaspoon cornflour
120g Icing sugar
50g butter, melted
1 1/2 tablespoons cream
In a small saucepan, warm the milk until warm (NOT hot). Add the sugar and the yeast and leave to sponge for 5 minutes. Sieve the flour and salt into the Kenwood bowl. Add the milk/yeast and mix slowly. Add the eggs and the soft butter. Mix well until a soft dough forms, about 3 minutes. I then change to the dough hook, and increase the speed to medium and beat until the dough is soft and supple, about 5 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 a shower cap (!) and let stand in a warm place until doubled in size, 1 to 2 hours.
Line the bottom of a high sided Swiss roll type tin 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, as best you can.
In a small bowl, toss the raspberries with the sugar and cornflour. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a long log. Working quickly, cut the log into quarters. Then 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 200°C. 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 at least 30 minutes.
In a small bowl, whisk the icing sugar with the melted butter and cream until the icing is thick and spreadable. Dollop icing over each roll and spread with an offset spatula. Serve warm or at room temperature.