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Ingredients:
For the dough:
- 3 tbsp. active dry yeast
- 2 cups warm milk
- 1/3 cup sugar
- 1/3 cup melted Parmalat Salted Butter
- 2 tsp. salt
- 1 egg
- 6 cups flour
For the filling:
- 1/2 cup Parmalat Salted Butter, softened
- 3/4 cup brown sugar
- 3 cups frozen raspberries
- 1/3 cup white sugar
- 3 tsp. corn flour
For the cream cheese icing:
- 1 block of cream cheese, softened
- 1/3 cup Parmalat Salted Butter, softened
- 4 cup icing sugar
- 1 tsp. vanilla extract
- Milk
- Zest of 1 lemon
Method:
For the dough:
- Dissolve yeast in warm milk for 5 minutes.
- Add all ingredients except flour and salt in a stand mixer and mix with a dough hook until smooth.
- Gradually add the flour and salt and mix until just combined.
- Turn dough out onto a floured surface and knead gently until dough is soft and incorporated.
- Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise until doubled (about an hour).
For the rolls:
- After the dough has risen, punch it down. Roll out onto a floured surface and into a large rectangular shape.
- In a saucepan, mix raspberries with white sugar and corn flour. Mix gently until berries are mashed and ingredients are well combined and allow to cool.
- Spread butter onto the dough, Sprinkle with brown sugar and then evenly spread raspberry mixture across the dough.
- Roll dough into a vertical log. Cut the dough to make 12 rolls. Place in a pan that is lined with baking paper.
- Cover and let rise for 45-60 more minutes until doubled in size.
- Bake at 180’C for 20-25 minutes, until tops are golden brown.
For the cream cheese icing:
- In a stand mixer, whip butter and cream cheese on high speed, until fully incorporated.
- Turn down the speed and add the lemon zest, vanilla, and icing sugar 1 cup at a time, alternating with milk or cream (1 tbsp. at a time).
- Continue adding powdered sugar and milk until you get a smooth consistency.
- Remove the rolls and ice them immediately.
- Add some fresh raspberries on top.