White Chocolate Raspberry Rolls (Print Version)
# Ingredients:
→ Dough
01 -
4¾ cups bread flour
02 -
1½ tablespoons dried yeast
03 -
⅓ cup caster sugar or granulated sugar
04 -
6 tablespoons unsalted butter
05 -
Zest of 2 lemons
06 -
1 cup + 2 tablespoons warm milk (whole or 2%)
07 -
1 large egg
→ Filling
08 -
3 tablespoons melted butter
09 -
¾ cup caster sugar or granulated sugar
10 -
1 cup frozen raspberries
11 -
1 cup white chocolate chips
# Instructions:
01 -
Sift flour, sugar, and yeast into bowl. Rub in butter until mixture resembles breadcrumbs. Stir in lemon zest.
02 -
Add warm (but not boiling) milk and egg to flour mixture. Knead 7-10 minutes until smooth and springy. Let rise 1-2 hours until doubled.
03 -
Roll dough into 20x12-inch rectangle. Brush with melted butter, sprinkle with sugar, raspberries, and white chocolate chips.
04 -
Roll tightly from long edge. Cut into 12 pieces and place in greased 12x9-inch baking dish. Cover and let rise 1 hour.
05 -
Bake at 350°F for 20-25 minutes until golden. Cool before serving.
# Notes:
01 -
Frozen raspberries create gooey sauce while baking
02 -
Can use granulated sugar instead of caster sugar
03 -
Best eaten day of baking
04 -
Store covered at room temperature