Raspberry Chocolate Rolls (Print Version)
# Ingredients:
→ Dough
01 -
Zest from 2 lemons
02 -
6 tablespoons butter, unsalted
03 -
4¾ cups bread flour
04 -
1 large egg
05 -
⅓ cup sugar, granulated or caster
06 -
1½ tablespoons dry yeast
07 -
1 cup plus 2 tablespoons milk, warmed (whole or 2%)
→ Filling
08 -
1 cup frozen raspberries
09 -
¾ cup sugar, granulated or caster
10 -
3 tablespoons butter, melted
11 -
1 cup white chocolate chips
# Instructions:
01 -
Toss the yeast, sugar, and flour together in a bowl. Blend in the butter till it feels like little crumbs. Mix the lemon zest in last.
02 -
Pour in the warmed milk (not hot!) and egg, and knead till the dough feels stretchy and smooth, about 7-10 minutes. Cover it up to double in size, about 1-2 hours.
03 -
Flatten the dough into a big rectangle about 20x12 inches. Spread the melted butter all over, then top with sugar, chocolate chips, and raspberries.
04 -
Roll everything up tightly along the longer edge, then cut into a dozen slices. Lay these in a greased pan (12x9 inch). Cover it and let it puff up for another hour.
05 -
Pop them in the oven at 350°F for about 20-25 minutes until the tops are golden. Let them cool before you dive in.
# Notes:
01 -
Frozen raspberries melt and make a sticky sauce as they bake
02 -
Granulated sugar works fine instead of caster sugar
03 -
Tastes best fresh the same day
04 -
Keep leftovers covered at room temp