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
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!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
