Raspberry Almond Sweet Rolls
Ingredients
Dough
100ml warm milk
1 teaspoon dry yeast
1 tablespoon sugar
30 gr soft butter
1 egg
260 gr flour
50 gr sugar
pinch of salt
a splash of heavy cream for baking
Almond frangipane
3 tablespoon soft butter
50 gr sugar
pinch of salt
48 gr almond flour
12 gr all purpose flour
1 egg
1 teaspoons almond extract
1/2 teaspoon vanilla extract
Filling
raspberry jam
a handful of fresh raspberries, halved
Raspberry cream cheese frosting
1 block room temp cream cheese (8oz)
226 gr soft butter
300 gr powder sugar
pinch of salt
159 gr raspberry jam
1/2 teaspoon vanilla extract
Instructions
For the dough, warm milk up to about 100-110F but no higher and pour into the bowl of a stand mixer. In the same bowl, add yeast & 1 tbsp sugar. Stir to dissolve and let sit for 10 minutes to activate.
When the yeast is foamy and bubbly, add egg and butter. Whisk until everything is incorporated. Then add in the flour and remaining sugar. With the dough attachment, mix dough on medium speed for 10-15 minutes.
Once the dough is smooth and springs back when you poke it with a finger, it is ready. Transfer dough to a clean, greased bowl (I used baking spray). Cover and let rise for about 1.5 hour, or until it has doubled in size.
In the meantime, prepare the almond frangipane.
In a bowl, beat together softened butter and sugar until light and fluffy. Stir in flour, salt, egg, and flavor extracts. Mix until combined. Cover and set aside
After the dough is proofed, punch it to release air and turn it onto a lightly floured surface. Roll it out to 1/4 inch thickness
Spread a layer of almond frangipane all over the dough. Then a thin layer of jam and sprinkle fresh raspberries on top
Roll dough tightly into a log. Cut into 6 equal rolls
Place the rolls into a lightly greased baking pan, pour a splash of heavy cream over the dough, cover and let rise for 30 minutes.
Preheat the oven to 375F. Bake the rolls for about 15-20 minutes, until the top is golden brown.
While the rolls are baking and cooling, make the frosting. In a bowl, beat together cream cheese, butter, salt, and vanilla until aerated and well combined. Add powdered sugar and beat on low until incorporated then increase speed to medium & beat for another minute. Add jam and beat to combine
Once the rolls have been cooled for about 15 minutes, spread the frosting on them. Optional: sprinkle with crushed up freeze dried raspberries. Serve and enjoy