What to bake this weekend: Raspberry and lemon swirl rolls

Raspberry and lemon swirl rolls

The dough

Ingredients

• 240ml lukewarm hazelnut milk
• 55g butter (melted)
• 1 egg
• 50g sugar
• 2 1/2tsp active dry yeast
• 420g all purpose flour
• a pinch of salt

Method

1. Whisk together melted butter, milk, yeast, egg, sugar and salt in a mixing bowl until combined.
2. Add the flour and stir until a dough begins to form.
3. Knead the dough on a floured surface until smooth and elastic.
4. Shape the dough into a ball and place in a lightly greased bowl, cover and allow to rise for approximately one hour.

The filling

Ingredients

• zest of 1 lemon
• 230g frozen raspberries
• 50g sugar
• 1tsp cornflour

Method

1. Mix the sugar and lemon zest together in a bowl.
2. Add the cornflour and gently stir in the frozen raspberries.
3. Once the dough has risen, roll on a floured surface into a large rectangle (12 x 15 inches).
4. Spread the raspberry filling onto the dough, leaving a space at the edges.
5. Roll the dough into a log shape and cut 9 equal-sized pieces, placing them on a lined baking tray.
6. Cover the rolls and allow to rise for another 35-40 minutes in a warm cupboard.

The vanilla glaze

Ingredients

• 1 cup icing sugar (sieved)
• 2 tbsp dairy-free milk
• 1 tsp vanilla

Method

1. Start by whisking the three ingredients in a bowl.
2. Add more icing sugar or milk depending on your desired consistency.
3. Once risen, bake in the oven at 190 degrees Celsius for 20-25 minutes until lightly brown.
4. Drizzle with glaze while it’s still warm and enjoy!