Tuesday, March 24, 2015

Raspberry Lemon Sweet Rolls with Vanilla Glaze

2 1/4 cups unbleached bread flour
2 1/4 tsps. active dry yeast
1/4 cup granulated sugar
1 tbsp. lemon zest
Juice of 1 lemon
1/4 cup orange juice
1 cup very warm water
3/4 tsp. salt
1 tbsp. red raspberry preserves (seedless)
1/2 tbsp. butter melted
2 tbsps. granulated sugar
1 1/2 cups confectioners sugar
1 tsp. pure vanilla extract
2 tbsps. milk

Step 1 - Make your dough.  Place all of your dry ingredients in your mixer with the dough hook attachment, blend on low speed for 30 seconds.  Then add your lemon zest, lemon juice, orange juice and warm water on low speed until dough comes together.  The dough should be tacky but leave the edges of the bowl mostly clean. 
Step 2 - Roll out dough on a lightly floured surface to a large rectangle approximately 12in x 18in.   Make your filling and brush across dough and cut into 1.5in strips. Spray a pie dish with canola spray,  roll each strip and place into pie dish. Cover with plastic wrap and let rise until doubled in bulk (1 1/2-2 hours).
Step 3 - Remove the plastice wrap, pre heat your oven to 375 degrees and bake for 25 minutes or until golden brown. Make your glaze and pour over the top. Cover once cooled and enjoy! 

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