Raspberry Sweet Rolls

Raspberry Sweet Rolls

INGREDIENTS

For the Sweet Dough:

• 1½ cups warm plant-based milk (110–115°F [43–46°C])
• 1/3 cup granulated sugar, divided
• 4 tsp dry active yeast
• 1/2 cup vegan butter sticks, melted (see Note)
• 1 tbsp vanilla extract
• 4 cups all-purpose flour
• 1 tsp salt

For the Raspberry Filling:

• 1/4 cup vegan butter, softened
• 1/2 cup raspberry preserves or jam
• 3 tbsp granulated sugar
• 1 tbsp cornstarch
• zest of 1 lemon
• 10 oz Stahlbush Island Farms frozen raspberries (Do not thaw)

For the Vanilla Glaze:

• 4 tbsp vegan butter, softened
• 2 cups confectioners’ sugar
• 1 tsp vanilla extract

INSTRUCTIONS

For the Sweet Dough:

1. In a large bowl with a wooden spoon or in the bowl of a stand-mixer with a dough hook attachment or a large bowl if mixing by hand, mix the warm milk, 1 teaspoon of sugar and the yeast. Let sit for 10 minutes—the yeast should have created some foam in the bowl. If it hasn’t, you need new yeast as the ones you used have died. If the yeast has foamed, turn on the stand-mixer to low and slowly add the rest of the sugar, oil and vanilla. Add 1 cup of flour and mix until incorporated. Add the salt, then the rest of the flour 1 cup at a time. Run it on a medium-low setting for about 5-8 minutes. The dough should be smooth and elastic with a slight tackiness. If the dough is really sticky, add a few tablespoons of flour and mix again. Continue until the dough is no longer sticky but still tacky. If you add too much flour, the dough will be dry, difficult to work with and won’t be tender. As the old saying goes concerning yeasted dough, “wetter is better.”
2. If mixing your dough by hand, add in the sugar, oil and vanilla and 1 cup (130 g) of flour to the large bowl once the yeast has foamed. Add the salt and the rest of the flour with the spoon and then use your hands once it becomes too difficult to mix with the spoon. Turn the dough onto a lightly oiled surface and knead it for about 10 minutes. Keep your hands lightly oiled to prevent the dough from sticking to you. If it’s really sticky, you can let it rest for up to 20 minutes to hydrate the flour. Form the dough into a tight ball. Lightly oil the bowl you mixed the dough in. Place the dough in the bowl, turning once so the top is lightly oiled, too. Cover lightly with a clean, lint-free towel, foil or plastic wrap and let rise in a warm spot for 1.5 to 2 hours or until roughly doubled in size.

For the Raspberry Filling:

1. Combine the frozen raspberries, sugar, cornstarch, and lemon zest in a bowl. Place back in the freezer until it’s time to add them over the dough.

To Assemble the Rolls:

1. Preheat the oven to 350°F (177°C/gas mark 4.) Line a 13 x 9-inch (33 x 23 cm) baking dish or a 12-inch (31-cm) skillet with parchment paper (or lightly oil it.)
2. Prepare your work surface for rolling out the dough by lightly oiling the surface and rolling pin. Roll the dough out into a rectangle about 20 x 14 inches (51 x 35 cm). Spread the vegan butter evenly over the dough, followed by the raspberry preserves. Sprinkle the frozen raspberry mixture evenly over the preserves.
3. With the long end closest to you, roll the dough evenly and tightly away from you. Push the roll over so the seam is facing down. Using a very sharp knife, cut the roll into 12 even pieces. Place the rolls in the prepared baking dish cut side down. Cover lightly with a lint-free kitchen towel, foil or plastic wrap and let rest about 30 minutes or until the oven is preheated (these rolls will not rise as much before baking because the dough is chilled from being filled with frozen fruit).
4. Uncover the rolls, place them in the preheated oven and bake for 28-32 minutes or until golden on top, sound a bit hollow when tapped or when a toothpick inserted into a middle part of the dough comes out clean. If you have a food thermometer, the interior should be 190-200°F (88-93°C.) Let cool for 20 minutes and then spread with vanilla glaze or enjoy as is! Once cooled to room temperature, cover with plastic wrap or place in an airtight container. Store for a couple of days at room temperature or about 5 days in the refrigerator.

For the Vanilla Glaze:

1. Beat the vegan butter in a medium bowl until creamy. Add the confectioners’ sugar ½ cup at a time until incorporated. Add the vanilla and 2 tablespoons of the plant-based milk. Beat until all of the lumps are gone. If it’s too thick, add more plant-based milk a tablespoon at a time until it reaches the desired thickness. Spread over the rolls.