Raspberry Swirl Buns
Stand back cinnamon buns, we've got a new one in town! Introducing the raspberry bun. A soft pillowy roll filled with a homemade raspberry jam, drizzled with icing. What could you not love about them?! As much as I absolutely have a worrying weakness for cinnamon buns, I have to say these raspberry swirls are just so yummy!! They are made the same ways as cinnamon rolls, and you can easily switch the filling to whatever you like! I've used fresh British Raspberries in this jam, so make sure you make the most of the raspberry season. Berries freeze really well so you can utilise your freezer and stock up on the best raspberries to have all year round!
Here are some tips to get the best Raspberry swirl buns!
Use a free standing mixer to knead the dough. It is a wet dough and it will be really difficult to knead by hand!
Go easy on the flour. When rolling the dough or working it on a table, make sure not to add too much flour, it will dry the dough out and will effect the ratio of ingredients.
Don't kill your yeast. Make sure the milk isn't too hot, anything above body temperature will kill the yeast and will result in a lack of rising.
Make sure the ingredients are room temperature. This will ensure everything will be mixed properly together and will result in a smooth and even dough.
Roll it to the perfect thickness. It can make or break your buns. If you want fluffy bread like rolls, roll to to 2cm thick, however if you want a stickier bun, roll to 1cm thick.
Makes 12 buns, you will need a large rectangular tin lined with greaseproof paper
690g Plain Flour
70g Caster Sugar
9g Dried Yeast
75g Unsalted Butter
275g Fresh Raspberries
50g Icing Sugar
1. Firstly, make the jam. In a pan, place the raspberries and sugar together and bring to a simmer, leave on a low to medium heat stirring occasionally and cook until you reach 105 degrees on a sugar thermometer. If you don't have a thermometer, take a spoonful of jam and leave on a cool plate. If the jam sets in a couple minutes or so, it is ready. Pour into a bowl and leave to cool.
2. Now for the dough. In a small pan, melt the butter and add the milk. Heat until body temperature. Make sure it isn't too hot otherwise you will kill the yeast.
3. In the bowl of a free standing mixer, place the flour, salt, yeast, sugar, eggs and warm milk and butter. Using the dough hook, mix until it has all come together. Keep the machine on a medium speed for about 5 minutes. The dough should have all come together, it should be tacky and very elastic. This is when it is ready to be proved.
4. Place the dough in a bowl, cover with cling film or a clean tea towel. Leave for about an hour, until it has doubled in size.
5. Once it has doubled in size, remove the dough from the bowl onto a lightly floured surface, knocking out the air. Using a rolling pin, roll the dough into a rectangle of a thickness of 5mm.
6. Spread the jam over the dough, make sure not to go crazy as it will all run out. You will most likely have jam left over which you can use to spread on it once it's cooked!
7. Now, starting from the longest edge, roll towards you tightly until it is all rolled up. Place this onto a baking tray and put in the freezer for about 20 minutes to firm up. You may need to cut this in half as it will probably be too long!
8. Using a knife or dental floss, Cut the rolls 3cm thick. Place in the prepared in with the jam and roll facing up. You will fill the tray 3 rolls by 4 rolls.
9. Cover with a tea towel and leave to prove again for about 45 minutes.
10. Preheat the oven to 190 degrees celsius.
11. Brush the rolls with a beaten egg, making sure to avoid the jam and just brushing the dough. Place in the oven for 12 minutes and bake until golden brown.
12. Leave to cool on a wire rack, In a small bowl mix the icing sugar with couple tablespoons of water, and drizzle over the buns.
13. Store in an airtight container, they are best eaten on the day they were made but if you warm them up they will be good for a couple days.