This is a really fun recipe and a total crowd pleaser. Well, I would have been a bit happier if I had taken these easy raspberry scrolls from the oven a little earlier, they would have been less dry, but that was my fault and not the recipe. My house smelled like a bakery and I swooned around in it for several hours and wished it to always smell that good. Where was my husband to see these new found baking skills and smell his house when he should have? At work. And that's where these beauties got shipped off in the morning, after a wee taste test. Okay, I stashed a few away in the freezer, because this recipe's great like that. Got to love things that freeze well! But of course there's nothing quite like a fresh raspberry swirl roll, warm from the oven, drizzled in a little bit of delicious glaze...
GLAZED RASPBERRY SWIRL SCROLLS (Adapted from Sally's Baking Addiction)
1 cup milk
2/3 cup granulated sugar
1 1/2 tbsp active dry yeast
1/2 cup butter, room tempeature
2 large eggs
4 1/2 cups plain flour, plus extra for dusting
2 cups frozen raspberries (not thawed)
1/4 cup heaped granulated sugar
1 tsp corn flour
1 cup icing sugar
3 tbsp cream
To make the dough, warm the milk in a bowl in the microwave until lukewarm (about 35C to be precise).
Add the sugar and the yeast and stir to combine. Cover with a clean tea towel and set aside for 5-10 minutes or until the mixture has become puffy or foamy.
When the yeast mixture reaches foaminess, add the softened butter, eggs and salt to this mixture. Using a flat bladed knife gradually stir the flour into this mixture until well combined, and it forms a soft dough. Use your hands to combined the dough more thoroughly until it forms a ball.
Turn onto a well floured surface and knead for 10-12 minutes. Lightly grease a glass bowl, and place the dough in a ball shape inside. Cover with a clean tea towel and set aside in a warm place for 1-2 hours or until doubled in size.
With baking paper, line a 9x13 inch baking tray, with longer edges on the sides.
With a measuring tape, mark out a 10x 24 inch rectangle on the work bench, and cover this area in flour.
Turn the risen dough onto the floured surface. Evenly roll the dough in this area until it fills the floured space. Trim any uneven edges, so you have straight, even rectangular rolled dough.
In a medium bowl, combine frozen raspberries, sugar and corn flour.
Evenly sprinkle this mixture over the entire surface of the dough until covered. Take the long side of the dough and tightly roll the dough to form a 24 inch log. Cut this log into 16 even portions, about 1.5 inches wide each. Neatly arrange these rolls in the prepared tray, cut side up. Cover the tray with a clean tea towel and place in a warm area for 2 hours until puffy and well risen. (You can also cover the scrolls at this stage and leave them at room temperature overnight, and bake in the morning.)
Half an hour before the end of the rising time, preheat the oven to 200C.
When the two hours has passed since covering the cut rolls, bake in the preheated oven for 25 minutes or until the berries are bubbling and the dough begins to turn golden.
Remove from the heat and cool for 15 minutes before serving with a drizzling of glaze.
To make the glaze, combine the icing sugar and cream in a small bowl and combine thoroughly, until it forms a smooth paste. You can add more icing sugar to thicken it, or more cream to thin it, depending upon your preferences. Drizzle over your cooked scrolls, and enjoy!
NOTES: Baked and unglazed rolls can be frozen for up to 1 month, and warmed to enjoy later stage.
|Foamy Yeast, Mixing dough with knife, and kneaded dough in oiled bowl|
|Dough risen after two hours and placed on floured surface. Dough being rolled flat. Raspberry mixture being made and spread evenly over dough surface. Dough being rolled with filling inside.|
|Rolled and filled dough being cut. Portions being arranged on tray. Scrolls during rising, and then when risen enough. Scrolls just out of oven.|