It´s been a long time since I made yeast dough. Truth to be told, I kind of avoid it. I rather make some tart or cheesecake than something made with yeast dough. I get discouraged by long waiting and manual kneading. However, I finally bought a long-desired stand mixer so I tested it right away and didn´t knead dough with my hands. I´m sure everyone knows cinnamon rolls, but I was in mood for something else, summer-ish, so I made Raspberry Sweet Rolls. Yeast dough is very simple to make, but you need to be ready for waiting because it needs to double its size. Thanks to butter, and not oil, in dough and the fact that they are baked covered with aluminum, raspberry rolls are so fluffy, soft and not oily at all. No need to be afraid of tough crust as it is usually with yeast cakes or babkas. Raspberry filling is very simple to make too. Finally icing, you can skip it if you want, but I recommend you make it, thanks to this glaze raspberry rolls get a new, even better, taste and I definitely wouldn´t skip it.
- Dough:
- 25 g fresh yeast
- 240 ml warm milk
- 135 g crystal sugar
- 115 g butter
- 3 medium-sized eggs
- A pinch of salt
- 560 g all purpose flour
- Filling:
- 450 g frozen raspberries (not thawed)
- 120 g crystal sugar
- 2 1/3 tsp cornstarch
- Icing:
- 180 g icing sugar
- 70 ml heavy cream
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In a cup, break yeast into smaller pieces and put them into warm milk. Add sugar, cover the cup with a small plate and put it aside.
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In the second bowl, beat butter. Then add eggs, one at a time, later salt, beat again.
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Incorporate flour on low speed, dough will be crumbly.
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Incorporate yeast mixture into dough.
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Beat dough with a mixer on medium speed for about 8 minutes. Then put dough on a floured surface and knead it with your hands for next 2 minutes.
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Form dough into a ball and leave it at room temperature for an hour and half so dough could double its size. You can put a bowl with hot water under a bowl with dough so dough gets enough warmth.
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Then, roll out dough on a floured surface into an even rectangle.
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Put raspberry filing on dough, then roll it up top down.
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Cut dough rolled into a log into about 15 pieces with 2 – 3 cm width.
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Put rolls in a baking pan covered with baking paper while leave little space between them.
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Let rolls double their size while being at room temperature for an hour and half up to two hours.
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Bake every baking pan for 30-40 minutes at 200 degrees and wrap the top of baking pan in aluminum.
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Glaze cooled rolls with icing.
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Filling:
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Toss frozen raspberries with sugar and cornstarch.
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Apply the mixture evenly over the whole dough.
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Icing:
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Whisk icing sugar with heavy cream.
- Two baking pans – size of one – 22 x 33 cm
- Recipe adapted from Sally´s Baking Addiction
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