All this to say, I know I shouldn't be encouraging this type of behaviour. But I have learned that such pastries as cinnamon buns (with less sugar and more cinnamon) are passable breakfast material. And when I found this recipe, that disregards the granulated, spicy filling for the sake of berries, I couldn't resist the temptation. Besides, it was getting on to exam week, and my roommates were in sore need of a sweetness boost in the morning.
It's pleasant to make from the cook's perspective, because you don't have to wake up at the crack of dawn in order to have it ready by breakfast-time. Instead, you can prepare everything the night before, leave it in the fridge overnight, and pop it in the oven when you wake up. Mixed feelings on the taste: though it's much better than many breakfast pastries out there, I would still trade more sugar for butter. The raspberries provide enough fructose by themselves. But I am opinionated this was, and the final product was universally appreciated, so I figured I should share it anyway.
Raspberry-Swirl Sweet Rolls
for the dough:
- 1 cup milk
- 2/3 cup sugar
- 1,1/2 Tbs active dry yeast
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 tsp finely grated lemon zest
- 1/2 tsp fine sea salt
- 4,1/4 cups flour, plus more for dusting
- 10 oz frozen raspberries // they recommend Individually Quick Frozen, but regular's good enough for me
- 1/4 cup plus 2 Tbs sugar
- 1 tsp cornstarch
- 3/4 cup confectioners' sugar
- 3 Tbs butter, melted
- 1,1/2 Tbs heavy cream
Make the dough
In a small saucepan, warm the milk over moderately low heat until it's about 95 degrees. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5min. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3min. Increase the speed to medium-high and beat until the dough is soft and supple, about 10min 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 plastic wrap and let stand in a warm place until doubled in bulk, 1-2 hours.
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. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
Add the filling
In a medium bowl, toss the frozen strawberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. 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 2hrs.
If you're making this the night before, stop here. Cover the rolls and place them in the refrigerator. In the morning, return them to room temperature before baking.
Preheat the oven to 425 degrees. Bake the rolls for about 25min, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30min.
Make the glaze
Meanwhile, in a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
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. Serve warm or at room temperature.