50 min | 8 - 12 | community | dessert
Soft and fluffy sweet rolls filled with fresh raspberries and juicy blackberries. They’re perfect for chilly Holiday mornings or desserts any time of year!
CREATED BY: WIFEMAMAFOODIE
BUTTER or SPRAY lightly with oil a 23-cm x 33-cm baking dish and SET ASIDE.
PLACE 280 grams all-purpose flour into a large mixing bowl or the bowl of a stand mixer.
ADD 100 grams granulated sugar and ADD 1 tablespoon instant yeast and ADD 1 teaspoon salt.
ADD 240 ml warm milk and ADD 3 ml vegetable oil.
STIR ingredients until smooth.
ADD and STIR IN the remaining all-purpose flour until a soft dough forms.
MIX dough using dough hook or KNEAD by hand 5 – 7 minutes until smooth.
COVER dough and LET REST 10 minutes.
PLACE raspberries into a medium bowl.
ADD blackberries and CUT any very large blackberries into smaller pieces.
ADD 1 teaspoon cornstarch.
ADD 1 teaspoon lemon zest.
STIR to combine and SET ASIDE berry mixture.
DUST a work surface lightly with flour.
TRANSFER dough to work surface.
ROLL OUT dough to a 30-cm x 46-cm rectangle.
SPREAD 55 grams softened butter evenly over dough.
SPRINKLE 100 grams granulated sugar evenly over dough.
SPOON berry mixture over dough and SPREAD evenly and LEAVE a 2.5-cm border around edges.
BEGIN with long end of dough and ROLL into a tight log.
CUT into 12 even slices.
TRANSFER pieces to prepared baking dish and LEAVE about 4-cm between pieces.
COVER baking dish with plastic wrap and PLACE in a warm location until dough is almost doubled in size (25 – 90 minutes).
PREHEAT oven to 180°C.
REMOVE plastic wrap and BAKE 25 – 30 minutes until edges are golden brown.
PLACE 150 grams confectioners’ sugar into a small bowl.
ADD 3 tablespoons melted butter and ADD 1/2 teaspoon vanilla extract.
ADD 2 tablespoons whole milk and STIR to combine.
ADD up to 1 additional tablespoon whole milk and STIR until glaze is a thick pourable consistency.
DRIZZLE glaze over sweet rolls and SERVE warm.
