Raspberry Swirl Sweet Rolls
1 cup milk
2/3 cup sugar
1 1/2 tablespoons dry active yeast
1/2 cup unsalted butter, softened
2 large eggs, lightly beaten
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt
4 1/2 cups all-purpose flour, plus more for dusting
10 ounces frozen raspberries, not thawed
1/4 cup plus 2 tablespoons sugar
1 teaspoon cornstarch
3/4 cup confectioners' sugar
3 tablespoons unsalted butter, melted
1 1/2 tablespoons heavy cream
unwaxed, unflavored dental floss
In a small saucepan, warm the milk over low heat until it's 95 degrees F. Pour milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes.
To the foamy yeast mixture add the softened butter, eggs, lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough form, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
Scrape the dough out onto a lightly floured surface and knead it with your hands. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
Line the bottom of a 9x13 baking pan with parchment paper, allowing paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured working surface and, using a rolling pin, roll it into a 10 by 24 inch rectangle.
In a medium bowl, toss the frozen raspberries with sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24 inch long log. Working quickly, cut the log into quarters. Cut each quarter into 3 slices and arrange them in the baking pan. (This is where you use the dental floss, an old trick my mother taught me)
Scrape any berries and juice from the work surface into the baking between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours. (If making ahead of time, after the rolls have risen, you may cover and refrigerate overnight and then return to room temperature before baking.
Preheat the oven to 425 degrees F. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.
In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.
Recipe from Food and Wine