Raspberry Rolls with Limoncello Glaze

Along with things like regular haircuts and lengthy hot showers, while on our trip I missed my KitchenAid mixer. Is it possible to make scrumptious things without one? Of course, but for banging out sticky doughs, the KitchenAid is tops.

KitchenAid, Raspberry Rolls, Propane Kitchen I named my trusty mixer Janet. I know, I know, it’s ridiculous to name your appliances. It started as a joke and just stuck. In any case, before our trip she got a pretty regular workout with butter and flour. Janet is still in storage, so I was fortunate to put my mom’s mixer to good use when I visited.

These luscious, sticky rolls elicited a lot of ooohs and ahhhs and yums on Father’s Day. The dough is slightly sweet, balanced with a tangy raspberry filling. For an extra festive kick, I topped them with a glaze made with limoncello. I found this through the excellent Joy the Baker, who posts seasonal recipes and cooking tips paired with beautifully styled photos. Her blog always makes me hungry.

Don’t let the length of the recipe discourage you; these actually came together quite easily. Let your mixer – whatever it’s called – do the hard kneading work.

Raspberry Rolls with Limoncello Glaze, Propane Kitchen

Raspberry Rolls with Limoncello Glaze

makes 12 rolls

adapted from Joy the Baker

For the Dough:

1 C milk (I used 2 percent)

2/3 C sugar

1 1/2 Tbs active dry yeast

1/2 C (1 stick) unsalted buttered, softened to room temperature

2 large eggs

1 tsp lemon zest

1/2 tsp salt

4 1/4 C all-purpose flour, plus 1/2 C for kneading, plus more for sprinkling the counter

1/2 tsp nutmeg

1/2 tsp cardamom

For the Filling:

1 1/2 C  fresh raspberries (if using frozen, do not thaw)

1/3 C sugar

1 tsp lemon zest

1 tsp cornstarch

1/4 C (1/2 stick) unsalted butter, melted, browned and slightly cooled

For the Glaze:

1 C powdered sugar

1 Tbs lemon juice

2 Tbs limoncello

To make the dough:

In a small saucepan over low heat, warm the milk to about 95 degrees. Pour the warm milk into the bow of an electric stand mixer fit with a paddle attachment. Stir the sugar and yeast into the warm milk and let sit for 5 to 7 minutes. The yeast will foam and bubble. That’s how you know it’s alive. After frothy, add the butter, eggs, lemon zest, and sea salt to the yeast mixture.  Whisk together flour and spices. Add to liquids. Beat on low speed with the paddle attachment for 2 minutes. Stop the mixer, scrape down the sides of the bowl, and replace the paddle with a dough hook. Beat dough with the dough hook on medium speed for about 10 minutes.

Dust a clean counter with flour. Scrape the dough out onto the work surface. Sprinkle with 1/2 cup of flour and knead for about 2 minutes. Dough will be soft and slightly sticky.

Place dough in a large, lightly oiled bowl. Sprinkle a bit of flour on top of the dough. Cover with plastic wrap and a kitchen towel, and place in a slightly warm place to rise for 1 to 1 1/2 hours. [Alternate: let dough rise overnight in the fridge. Bring to room temperature before proceeding in the morning.]

While dough rises, grease a 9×13-inch pan with butter. Set aside.

To make the filling:

In a medium bowl toss together raspberries, sugar, lemon zest, and cornstarch. Crush the raspberries just slightly as you stir. Set aside.

In a medium saucepan, melt butter until it is browned and fragrant. Set aside to cool slightly.

To assemble the rolls:

When the dough has doubled in size, turn out onto a floured work surface and gently knead for 1 minute. Use a rolling pin to roll the dough into a roughly 10×20-inch rectangle.

Spread the butter over the dough. Spread the filling over the dough. Raspberries will be scattered across the dough.

Working quickly, tightly roll up the dough into a 20-inch long log.  Cut the log into quarters, then cut each quarter into 3 pieces. (This part will make a huge mess; my kitchen counter looked like a crime scene. A DELICIOUS crime scene.) Carefully and quickly lift the rolls into the prepared pan. The rolls will release juice into the bottom if the pan. That’s fine! Cover pan with plastic wrap and a kitchen towel and let rest in a warm place for 1 hour, until puffed.

Preheat oven to 400 degrees F.  Bake rolls for 20 to 25 minutes, until golden and bubbling. Remove from oven and allow to cool for 30 minutes.

To make the glaze:

In a small bowl, whisk together powdered sugar, lemon juice, and limoncello. Drizzle glaze over cooled rolls and serve. Rolls are best served the day they are made but will last up to 3 days well wrapped at room temperature.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s