Raspberry & White Chocolate Sweet Rolls
These Raspberry & White Chocolate Sweet Rolls are packed full of raspberries and white chocolate. With white chocolate and raspberry filling and are decorated with delicious icing.
Servings: 12 Rolls
Ingredients
For the Dough
- 475 g Plain Flour
- 14 g Dried Active Yeast
- 50 g Caster Sugar
- 5 g Freeze-Dried Raspberries
- 75 g Unsalted Butter or Stork
- 270 ml Whole Milk
- 1 tsp Vanilla Extract
- 1 Large Egg
For the Filling
- 300 g White Chocolate
- 150 g Fresh Raspberries
For the Decoration
- 100 g White Chocolate Chips
- 50-100 g Fresh Raspberries
- 7 g Freeze-Dried Raspberries
- 375 g Icing Sugar
- 1 tsp Vanilla Extract
- 70 ml Water (approximatley)
Instructions
To Make the Dough
- Add the Flour to a large bowl along with the Sugar, Yeast and Raspberries. Mix together until they are evenly distributed.
- Add the butter to the mixture and mix again. The mixture will be very dry and shouldn’t ball up. It shouldf orm bread crumbs. Leave to one side.
- Heat the milk in the microwaveon 20 second bursts until it is warm. You don’t want it to be boiling but it should have steam coming from the bowl. Alternatively you can heat the milk upin a saucepan on a low heat.
- Add the milk, vanilla and egg to the dry ingredients.
- Knead the dough together untilit is lovely and smooth and springy to touch. The can take 10-15 minutes ifdoing it by hand if you are using a mixer then it might take a little less time.
- Once you have kneaded yourdough transfer it to a lightly oiled bowl and cover using cling film. You needto leave the dough to rise for 1-2 hours or until it is double in size.
To Make the Rolls
- Once the dough has risen, transfer it onto alightly floured surface and roll out to a large rectangle approximatley 35cm x 25cm.
- Add the white chocolate to a bowl and melt in the microwave on 20-second bursts stirring in between each burst until it is smooth.
- Spread the white chooclate evenly onto the top of the dough. Sprinkle over the raspberries.
- Roll the dough from long side to long side. Cut this evenly into 12 pieces.
- Place the rolls into yourpreprepared roasting tray so that they are not touching. Cover in cling filmand leave to rise again. This will take around 1 hour or untilthe rolls are touching.
- Towards the end of the doughrising preheat the oven to 180C (160C Fan).
- Bake your rolls in theoven for 20-25 minutes or until golden brown. Leave to cool fully.
To Decorate
- Once your cinnamon rolls are completelycooled in a bowl add the icing sugar, vanilla and 10ml of water and mix. Addthe water 10ml at a time stirring in between each addition you want the icingto be thick. Leave to one side.
- Sprinkle over the white chocolate chips, fresh and freeze-dried raspberries. Drizzle over the icing.