Thursday, May 24, 2012

Raspberry Rolls with Lemon Vanilla Icing

Raspberry Rolls with Lemon Vanilla Icing

  • 1 cup milk
  • 2/3 cup sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 stick unsalted butter, softened
  • 2 large eggs
  • 2 tsp finely grated lemon zest
  • 1/2 teaspoon fine sea salt
  • 4 1/4 cups all-purpose flour, plus more for dusting
  • One 12-ounce package frozen raspberries, not thawed
  • 1/4 cup plus 2 tbsp sugar
  • 1 teaspoon cornstarch
  • 3/4 cup confectioners’ sugar
  • 3 tbsp unsalted butter, melted
  • 1 1/2 tbsp heavy cream
  • 1 tbsp fresh lemon juice
  • 1 tsp good vanilla extract
In a small saucepan, warm the milk over moderately low heat until it’s 95°.
Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes.
Add the softened butter, eggs, grated lemon zest and sea salt.
Add the flour and beat at medium speed until a soft dough forms, about 3 minutes.
Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times.
Form the dough into a ball and transfer it to a lightly buttered bowl.
Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
Butter a 9x13 glass baking dish & set aside. 
Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough.
Tightly roll up the dough (cinnamon roll style) to form a log & cut into 12 pieces  and arrange them in the baking pan, cut sides up.
Scrape any berries and juice from the work surface into the baking pan between the rolls.
Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
Preheat the oven to 425°.
Bake the rolls for about 10 minutes, reduce oven temperature to 350 & bake another 10-15 minutes or until they are golden and the berries are bubbling.
Transfer the pan to a rack to cool for 30 minutes.  

In a small bowl, whisk the confectioners’ sugar with the butter heavy cream & lemon juice & vanilla extract until the glaze is thick and spreadable.
Top warm rolls with icing.

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