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Raspberry sweet rolls on a serving plate.
cookingwithmykids

Raspberry swirl sweet rolls

The combination of tartness from the raspberries with the sweet icing works really well and makes a deliciously flavoursome bun. And our cheats way of making them the these raspberry swirl rolls means they will be ready in an hour.
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Prep Time 20 minutes
Cook Time 20 minutes
Proving time 20 minutes
Total Time 40 minutes
Servings: 9
Course: Afternoon tea
Cuisine: American, British
Calories: 312
Ingredients Method

Ingredients
  

  • 330 g (2 and ¾ cups) plain/All purpose flour 330g
  • 3 tbsp granulated sugar
  • 1 tsp salt
  • 1 packet dried fast action yeast (2 and ¼ tsp)
  • ½ cup water 120ml
  • ¼ cup milk 60ml
  • 2 tbsp unsalted butter 30g
  • 1 large egg
  • For the filling
  • 300 g frozen raspberries 10oz
  • 60 g (¼ cup) granulated sugar
  • 1 tsp cornflour
For the glaze:
  • 1 cup icing powdered sugar
  • 1 tsp vanilla extract
  • 2-3 Tablespoons milk

Method
 

Line a 9 inch square baking tray with baking paper.
    Make the dough
    1. Measure out the flour, sugar, salt and yeast and mix together in a large bowl. Set aside for now.
    Add the wet ingredients
    1. Measure the water and milk into a microwaveable bowl. Measure the butter, cut into a few small pieces and add to the water/milk. Pop in the microwave for approx 45 seconds until the butter has melted. Test the mixture is warm rather than hot.
    2. Crack the egg into a small bowl. Add to your flour.
      Add the milk/butter mixture to the flour.
    3. Knead your mixture for 3-4 minutes, either by hand or using the dough hook on a stand mixer until it's not too sticky anymore (it's still quite a sticky dough)
    4. Pop it in a lightly oiled bowl and leave to rest for about 5 minutes.
    Make the raspberry swirl rolls
      Preheat your oven to 90C (200F) and turn off after 10 minutes or just before your put your rolls inside.
      1. While your dough is resting, measure out filling. Mix the raspberries, sugar and cornflour in a small bowl.
      2. Roll the dough out to a 15x9 inch rectangle.
      3. Scatter the raspberry/sugar mixture evenly over the top.
      4. Roll the dough up tightly from long end, and then cut into 9 even pieces.
      5. Put each piece in your baking tray and lightly cover with tin foil. Pop the raspberry swirl rolls in the oven to rise. Make sure you remember to turn the oven off. Let it rise for 20 minutes or so.
      6. After 20 minutes, keep the buns in the oven, remove the tin foil and turn the oven up to 190C / 180C Fan / 375F.
      7. Bake the raspberry swirl rolls for 20 minutes. They’re ready when they have turned golden.
      Make the glaze
      1. Mix the icing sugar, hot water and vanilla extract together until it is smooth, runny and lump free.
      2. Drizzle the glaze over the rolls while they are still a bit warm.