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HEART SHAPED RASPBERRY ROLLS

mayurisjikoni
Heart Shaped Raspberry Rolls with soft fluffy sweet dough, fresh raspberries and drizzled with glace icing makes a perfect Valentine's Day breakfast treat.
5 from 5 votes
Prep Time 20 mins
Cook Time 30 mins
FERMENTING TIME: 2 hrs
Total Time 2 hrs 50 mins
Course Breakfast, Snack
Cuisine International
Servings 12

Ingredients
  

FOR THE SWEET DOUGH:

  • 2 cups wheat flour
  • 1 cup plain flour
  • 2 tbsp butter soft
  • 1 tbsp lemon zest
  • 1 tsp salt
  • 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.
Keyword heart shaped raspberry rolls, raspberry rolls, raspberry sweet rolls