Description
These soft raspberry rolls are fluffy, lightly spiced with cardamom, and filled with sweet-tart raspberries before being topped with a vibrant raspberry icing. Perfect for brunch, dessert, or a cozy weekend bake.
Ingredients
- 1 cup cold milk (250ml)
- 2 1/2 teaspoons instant dry yeast or active dry yeast
- 1/3 cup white granulated sugar (66g)
- 455 g plain (all purpose) flour
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1/3 cup vegetable oil
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted (28g)
- 3 cups frozen raspberries, not thawed
- 1/4 cup white granulated sugar (50g)
- 2 teaspoons cornflour (cornstarch)
- 1/4 teaspoon ground cardamom
- 1/2 cup thawed frozen raspberries
- 1 1/2 cups icing sugar (powdered sugar)
- 2–3 teaspoons milk
Instructions
- Heat the milk until just warm to the touch, about 40C/104F.
- Add the yeast and 1 tablespoon of the sugar to the warm milk. Stir and let sit for 5-10 minutes until frothy.
- In the bowl of a stand mixer, combine the remaining sugar, flour, salt, and cardamom.
- Add the milk mixture and vegetable oil, then stir briefly before adding the egg.
- Using a dough hook, knead the dough for 10-12 minutes until smooth and elastic.
- Lightly oil the dough and bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
- Grease a 9×13 inch baking tray with butter.
- Punch down the dough and roll it into a 35x40cm (14×16 inch) rectangle about 7mm thick.
- Brush the melted butter evenly over the dough.
- Mix the frozen raspberries, sugar, cornflour, and cardamom in a bowl, lightly crushing some of the berries.
- Spread the raspberry mixture over the dough, leaving a 1 inch border on one long edge.
- Roll the dough tightly from the long side toward the uncovered edge.
- Cut into 12 even rolls and place them cut side up in the prepared baking tray.
- Cover and let rise for 45-60 minutes until puffy.
- Preheat the oven to 180C/350F (160C fan forced).
- Bake for about 22 minutes, rotating the tray halfway through, until golden brown.
- Allow the rolls to cool slightly before icing.
- To make the icing, sift the powdered sugar into a bowl.
- Press the thawed raspberries through a fine sieve into the sugar to remove seeds.
- Add 2 teaspoons of milk and whisk until smooth, adding more milk as needed for a thick but pourable consistency.
- Drizzle the icing over the warm raspberry rolls and serve.
Notes
- If using active dry yeast, ensure it becomes frothy before continuing.
- Frozen raspberries work best because they release less juice while rolling.
- Store leftover rolls in an airtight container for up to 3 days.
- Warm leftovers slightly before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310 kcal
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 22 mg
