Raspberry Rolls

Version 1

INGREDIENTS:

(makes six, double recipe for 12)

  • One sheet puff pastry, defrosted according to package instructions
  • 1/4 – 1/2 cup raspberry jam, heated to loosen it (strain seeds if desired but I like them)
  • Scant handful dried cranberries
  • 1/4 cup chopped walnuts
  • Melted butter for basting
  • Granulated sugar and sanding sugar for dusting

METHOD:

  1. Preheat oven to 200ºC (400ºF).
  2. Place defrosted pastry on a lightly floured surface.
  3. Lightly dust with granulated sugar.
  4. Brush with butter and use a fork to prick pastry in 4 or 5 different places.
  5. Spoon on and evenly distribute jam.
  6. Scatter walnuts and cranberries on top.
  7. Cut pastry into six rectangles and roll each rectangle horizontally.
  8. Place on a non-stick baking sheet, seam down. Brush with butter and sprinkle with sanding sugar.
  9. Bake for ~15 minutes until pastry is puffed and golden.

Version 2

INGREDIENTS:

Makes 16 Rolls

For the dough:

  • 1 cup milk
  • 2/3 cup sugar
  • 1 and 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 and 1/4 cups all-purpose flour, plus more for dusting

For the filling:

  • One 10-ounce package frozen raspberries, not thawed***Try substituting different berries or a mixture of them!
  • 1/4 cup plus 2 tablespoons sugar
  • 1 teaspoon cornstarch

For the glaze:

  • 3/4 cup confectioners’ sugar
  • 3 tablespoons unsalted butter, melted
  • 1 and 1/2 tablespoons heavy cream

METHOD:

  1. For the dough: In a small saucepan, warm the milk over moderately low heat until it’s 95°.
  2. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast.
  3. Let stand until the yeast is foamy, about 5 minutes.
  4. Add the softened butter, eggs, grated lemon zest and sea salt.
  5. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes.
  6. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
  7. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times.
  8. Form the dough into a ball and transfer it to a lightly buttered bowl.
  9. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
  10. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan.
  11. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
  12. For the filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch.
  13. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log.
  14. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides 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.*****I let mine rise for the two hours at room temperature, and then I covered them with plastic wrap at that point and popped them into the refrigerator overnight.  I brought them back up to room temperature the next morning as the oven preheated.
  15. Preheat the oven to 220°C (425°F)
  16. 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 30 minutes.
  17. For the glaze: In a small bowl, whisk the confectioners’ sugar with the butter and heavy cream until the glaze is thick and spreadable.
  18. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula.
  19. Serve warm or at room temperature.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s