Lemon Raspberry Swirl Rolls
Serves : 12 rolls
Breakfast just got a whole lot tastier with these lemon raspberry swirl rolls, packed with fresh berries and smothered in a lemon glaze.
Ingredients
For the Dough
- 275 ml Whole Milk
- 2.25 tsp Dried Yeast Easy or Active
- 50 g Caster sugar or Superfine Sugar
- 500 g Plain Flour or All Purpose Flour
- 1 Eggs Medium
- 40 g Butter Unsalted, Melted
- 1 Lemon Zested
- 100 g Raspberry Jam
- 100 g Raspberries Optional
For the Glaze
- 50 g Cream Cheese Full-Fat
- 150 g Icing Sugar or Powdered Sugar
- 1 tsp Lemon Juice Optional
VIDEO
Instructions
- Preheat oven to 180°C or 350°F, and lightly grease or line a 9 x 13 baking pan.
- To make the dough: Gently heat 200ml of milk in the microwave for 20-30 seconds. It should be lukewarm, not hot. Stir in the yeast, and leave to stand for 10-15 minutes.
- Add the remaining milk, sugar, egg, melted butter and lemon zest into a stand mixer with the dough hook attachment.
- Add half the flour, and mix together on low speed until a sticky, thick dough begins to form.
- Scrape down the sides of the bowl with a rubber spatula, and add the remaining flour and the yeast mixture.
- Mix together on a medium speed for 5-8 minutes, until the dough forms a smooth ball. The sides of the bowl should be clean. If the dough is too sticky, a residue will be left on the bowl. Add an extra tablespoon of flour and continue to knead.
- When the dough has formed, lightly flour your work surface and turn the dough out. Leave to rest for 10 minutes.
- To fill the dough: When rested, roll the dough out into a rectangle, approximately 9 x 13 inches, and 1cm thick.
- Using an angled spatula, spread the raspberry jam over the rolled out dough, and scatter over the raspberries.
- To make the dough roll: Gently fold over one of the long edges of the dough rectangle, to begin the swirl.
- Continue to gently roll the dough until complete. You may need to carefully lift the dough when rolling to make sure the filling is kept between the layers.
- Carefully slice the dough roll into swirls about 1 inch in thickness, and place in the baking dish. Make sure to left space between the swirls to allow them to grow when baked.
- Bake for 20-25 minutes until golden in colour, and soft to touch. Leave to cool in the baking dish.
- To make the glaze: In a small bowl, add the cream cheese, icing sugar and lemon juice, and mix together with a spoon until smooth and runny. If the glaze is too thick, add a drop of milk to loosen it up.
- Drizzle the glaze over the still warm swirl rolls, and serve.
Notes
- The swirl rolls are best kept wrapped tightly with plastic wrap or clingfilm and stored at room temperature. You can also keep in the refrigerator but you may find they dry out.
- They are best eaten within 2-3 days of baking.
- Don't overheat the milk - what you're looking for is lukewarm milk, that will allow the yeast to become active and grow and give you the fluffy dough that you're after.
- Leave the dough to rest for 10 minutes - although the dough is no-prove, I highly recommend giving it at least 10 minutes to rest before you start rolling it out.
Nutrition
Serving: 1rollCalories: 311kcalCarbohydrates: 58gProtein: 7gFat: 6gSaturated Fat: 3gCholesterol: 28mgSodium: 57mgPotassium: 139mgFiber: 3gSugar: 22gVitamin A: 196IUVitamin C: 8mgCalcium: 44mgIron: 2mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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