There’s nothing not to love about these raspberry swirl rolls, every bite is melt in your mouth delicious
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
In the bowl of a stand mixer, combine the flour, cardamom, cinnamon, salt, and yeast.
Melt 115 g of butter in a saucepan over low heat. Add milk and heat gently until mixture is lukewarm. Add the butter-milk mixture, honey, eggs and a tablespoon of lemon zest.
Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add flour 1 tablespoon at a time.
Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, until the dough has doubled in size.
To make the lemon sugar filling, combine the sugar and 2 tablespoons of lemon zest in a bowl.
Preheat the oven to 180 ºC and line a 23 x 33 cm baking dish with parchment paper.
Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about ca. 25 x 40 cm. Melt the remaining 90g of butter in a small saucepan and spread it evenly over the dough.
Sprinkle 2/3 of the lemon sugar evenly over the butter and lightly push into the butter. Sprinkle over ca. 300g raspberries. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls in the prepared baking dish. Cover and let rise 20-30 minutes.
Bake the rolls for 20 to 25 minutes, or until golden brown.
In the meantime, prepare the whipped ricotta cream. Whip the ricotta in a food processor until smooth and creamy. Add the powdered sugar and vanilla, pulse to combine.
In a small bowl, mix the remaining raspberries with the rest of the lemon sugar and toss to coat.
Spread the cream over the warm rolls and sprinkle with the lemon sugar coated berries.
Preparing In The Kitchen
In the bowl of a stand mixer, combine the flour, cardamom, cinnamon, salt, and yeast.
Melt 115 g of butter in a saucepan over low heat. Add milk and heat gently until mixture is lukewarm. Add the butter-milk mixture, honey, eggs and a tablespoon of lemon zest.
Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add flour 1 tablespoon at a time.
Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, until the dough has doubled in size.
To make the lemon sugar filling, combine the sugar and 2 tablespoons of lemon zest in a bowl.
Preheat the oven to 180 ºC and line a 23 x 33 cm baking dish with parchment paper.
Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about ca. 25 x 40 cm. Melt the remaining 90g of butter in a small saucepan and spread it evenly over the dough.
Sprinkle 2/3 of the lemon sugar evenly over the butter and lightly push into the butter. Sprinkle over ca. 300g raspberries. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls in the prepared baking dish. Cover and let rise 20-30 minutes.
Bake the rolls for 20 to 25 minutes, or until golden brown.
In the meantime, prepare the whipped ricotta cream. Whip the ricotta in a food processor until smooth and creamy. Add the powdered sugar and vanilla, pulse to combine.
In a small bowl, mix the remaining raspberries with the rest of the lemon sugar and toss to coat.
Spread the cream over the warm rolls and sprinkle with the lemon sugar coated berries.
