RECIPE RASPBERRY SWIRL ROLLS

INGREDIENTS

1. FOR THE DOUGH

• ½ cup milk, warmed to 95-100 degrees F
• ⅓ cup granulated sugar
• ¾ Tbsp active dry yeast
• ½ stick unsalted butter, room temperature
• 1 egg
• ½ tsp grated lemon zest
• ¼ tsp fine sea salt
• 2 cup plus 2 tablespoons all-purpose flour

INGREDIENTS

1. FOR THE FILLING

• 5 oz frozen raspberries, unthawed
• 3 Tbsp granulated sugar
• ½ tsp cornstarch

INGREDIENTS

1. FOR THE GLAZE

• ½ cup powdered sugar
• 1 ½ Tbsp unsalted butter, melted
• 1 ½ Tbsp milk

1- In a large bowl or bowl of a stand mixer, combine warm milk, sugar and yeast and stir to combine. Let sit 5-10 minutes until yeast is foamy.

2- Add butter, egg, lemon zest, salt and flour; stir with paddle attachment until dough is well combined, about 3 minutes. Replace paddle attachment with dough hook and knead dough on medium speed for 8 minutes, adding more flour as needed (1 tablespoon at a time) until dough is soft, smooth and elastic and pulls away from the sides of the bowl.

3- Remove dough from bowl, knead a few times by hand and shape into a ball. Place ball of dough in a large, lightly greased bowl. Cover with lightly greased plastic wrap and let rise in a warm place until doubled, about 1-2 hours.

4- Remove dough from bowl and punch down on a lightly floured surface. Pat dough into a 12-by-5-inch rectangle. In a small bowl, toss together frozen raspberries, sugar and cornstarch to combine. Sprinkle raspberry mixture over dough.

5- Roll up dough from the long end into a 12-inch log, pinching edge to seal. Using a sharp knife, slice log into 8 equal slices. Place slices, cut side-up, into a greased 9-inch round cake pan (or your pan of choice). Spoon any extra raspberry mixture over the rolls. Cover the pan with lightly greased plastic wrap and let rise in a warm place until doubled, about 1-2 hours.

6- Preheat oven to 375 degrees F. Uncover rolls and bake until golden brown and the filling is bubbly, about 25-30 minutes. Remove from oven and let cool 30 minutes in pan.

7- Meanwhile, make the glaze: In a small bowl, whisk together powdered sugar, melted butter and milk until a smooth, spreadable glaze forms (add more powdered sugar or milk as needed to achieve proper consistency). Pour glaze over warm rolls and use a spoon or offset spatula to spread evenly. Serve rolls warm or at room temperature.