HEART SHAPED RASPBERRY ROLLS
Heart Shaped Raspberry Rolls with soft fluffy sweet dough, fresh raspberries and drizzled with glace icing makes a perfect Valentine's Day breakfast treat.
Ingredients
FOR THE SWEET DOUGH:
- 2 cups wheat flour
- 1 cup plain flour
- 2 tbsp butter soft
- 1 tbsp lemon zest
- 1 tsp salt
- 2¼ tsp instant dry yeast
- 3 tbsp sugar
- 1- 1½ cups warm milk
- Extra flour for dusting
FOR THE FILLING:
- 1 cup raspberries fresh
- 3 tbsp sugar
- 1 tsp cornflour
- 1 tsp lemon zest
FOR GLACE ICING:
- 1 cup icing sugar
- 2-3 tbsp raspberry syrup or water
Instructions
PREPARATION OF THE DOUGH:
- Add the flours, salt, sugar, lemon zest and yeast to a mixing bowl. Mix well.
- Add warm milk and form a dough.
- Dust the worktop lightly with some flour.
- Take the dough out of the bowl and knead it on the dusted worktop for 10 minutes.
- Add butter little at a time and knead it into the dough.
- The dough should be soft and silky. Shape it into a round ball.
- Grease the mixing bowl lightly with some butter.
- Place the dough in the bowl.
- Cover and allow it to ferment for 1½ hours or till it is double in size.
PREPARATION OF THE RASPBERRY FILLING:
- Put the raspberries in a bowl.
- Add sugar, cornflour and lemon zest.
- Mix and mash lightly.
PREPARE THE HEART SHAPED ROLLS:
- Line a baking tray with some parchment paper.
- Roll out the fermented dough on a lightly dusted worktop.
- Roll it out to a rectangle of about 9 inches by 15 inches.
- Spread the raspberry mixture over the rectangle. Save about 2-3 tbsp of the syrup.
- Starting from the long side, roll the dough towards the middle.
- Stop when you reach the middle.
- Roll the upper part of the dough towards the middle.
- With a sharp knife, cut off the two ends. I rolled it up into one bun.
- Cut the raspberry roll into slices about 1 inch thick.
- Arrange them on the baking tray. Using your fingers, pinch the bottom part gently to give the rolls a heart shape.
- Allow the rolls to ferment for 30 - 40 minutes.
BAKE THE HEART SHAPED RASPBERRY ROLLS
- Preheat the oven to 180°C.
- Put the tray with the rolls in the oven and bake them for 30-40 minutes or until the they are golden brown.
- Remove the rolls from the oven.
- Place them on a wire rack to cool.
PREPARE THE GLACE AND DRIZZLE:
- Add icing sugar in a bowl. Add 2-3 tbsp of the raspberry syrup.
- Mix till you get a thick glace icing. Should be able to drizzle with it.
- Drizzle the rolls with glace icing, using a spoon or a squeezy bottle.
- Enjoy Heart Shaped Raspberry Rolls with some coffee or tea.
Notes
- Can use plain flour instead of wheat flour.
- Don't mash the raspberries too much.
- If you haven't saved a bit of the raspberry mixture for the icing then use water.
- You can roll up the dough into a normal swiss roll and cut into slices for round rolls.
- Amount of warm milk required to make the dough depends on the flour. Some tend to soak up more liquid than others.