Thursday, 8 May 2014

White Chocolate Almond Raspberry Sweet Rolls

Can you imagine starting your morning with these fluffy, sweet raspberry rolls?? Mmmm I love them! These are one of my favorites and I promise you once you try them you just can't stop eating! In general I love all yeast pastries just can't get enough of them! Yeast scares off many of you but believe me it is not that difficult as it sounds juts give it a try and you see you will be repeating this recipe!! The only downside of this recipe is that the rolls disappear in minutes!!! 

For the dough:
  • 7g instant yeast
  • 100ml warm milk
  • 50g powder sugar
  • pinch of salt
  • 400g flour
  • 2 eggs
  • 2 yolks
  • 50g soft butter
For the filling:
  • 60g white chocolate, grated 
  • 40g almond flakes
  • 1 spoon vanilla sugar
  • 100g fresh or frozen raspberries

Prepare 22cm round tin. 
Mix together the milk and yeast and set aside for 10 minutes. Once the yeast has foamed up pour them to the mixing bowl of a stand mixer and add flour, sugar and the pinch of salt. Whisk all together. Start whisking and start adding eggs one by one, the same with the yolks. Mix on low speed using the dough hook or if you are patient and brave enough start knitting by hand :) Keep knitting around 15min and during the last 5min add the softened butter. Gradually add more flour, if needed, until the dough is elastic and does not stay stuck to the mixing bowl. The texture will be quite soft and elastic like a gum. Cover the dough with a tea towel and leave to rest for about 1 hour. The dough should double of its size. 
Remove the dough from the bowl and place on a floured surface. Roll out the dough into a 10x12 rectangle. Sprinkle the dough with the vanilla sugar, almonds and raspberries (if you are using frozen raspberries make sure you do not defrost them before, keep them frozen). Roll into a jelly roll shape. Slice into 2cm slices. Place in your prepared baking tin. You can use the remained egg white to brush your rolls, it will give them a delicate shine! 
Preheat the oven to 50ºC place your baking tin and leave it for 30min to rest again. You will see your rolls start growing again. Now amend the temperature to 180ºC and bake for 22min. 
I never glaze my rolls as I am to impatient to eat them so I just use powder sugar to sprinkle them a bit!!! 

that's the prepared dough and the rolls how they look before and after growing :)

...and the result is just Delicious!!! 


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