While looking for a carrot muffin recipe, I landed on the Food and Wine web site with their Mother's Day suggestions flashing at me and what more can I say but raspberry sweet roll!
The most perfect jelly doughnut in the form of a roll.
Dough should be springy and smooth or soft and supple as per Food and Wine
by the way I suggest a nice mimosa while making and eating this delight.
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt
4 1/4 cups all-purpose flour, plus more for dusting
10-ounce package (Individually Quick Frozen) raspberries, not thawed [I used 14 oz]
1/4 cup plus 2 tablespoons sugar
1 teaspoon cornstarch
1/2 cup dark brown sugar
1/4 cup maple sugar
1 Tablespoon or to taste cinnamon (I used True Ceylon Cinnamon]
2 Tablespoons mayonnaise
3/4 cup confectioners' sugar
3 tablespoons unsalted butter, melted
1 1/2 tablespoons heavy cream
- In a small saucepan, warm the milk over moderately low heat until it's 95°.
- Pour the warm 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.
- Add the softened butter, eggs, grated lemon zest and sea salt.
- Add the flour and beat at medium speed until a soft dough forms, 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 2 or 3 times.
- 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 two 9-by-9-inch baking pan with parchment paper, allowing the paper to extend up the short sides.
- Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into 2 10-by-12-inch rectangle.
- In a medium bowl, toss the frozen raspberries with the sugar and cornstarch.
- Spread the raspberry filling evenly over the dough.
- Tightly roll up the dough to form a 12-inch-long log. Working quickly, cut the log into quarters.
- In a medium bowl mix the brown sugar, maple sugar, cinnamon and mayonnaise.
- Spread the cinnamon filling evenly over the dough.
- Tightly roll up the dough to form a 12-inch-long log. Cut the log into quarters.
- Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up.
- Scrape any berries and juice from the work surface into the baking pan 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 or cover the rolls, refrigerate overnight and then return to room temperature before baking.
- Preheat the oven to 425°.
- 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.