Sunday, August 10, 2014

Raspberry Rolls

-3 packs raspberries with 2 TB sugar, a dash or two of ginger, and 1/4C balsamic vinegar (I used Espresso bean by Fustini's) let them sit about 20 minutes and then mash
-2C AP flour, plus another 3/4 as needed
-1/4C sugar
-1 packet yeast
-1/4C milk
-1/2C water
-2.5 TB butter
-2 eggs
-optional almond butter
-juice from mashed berries (strained)
-1 to 2C powdered sugar
-2 TB butter

Mix the flour, yeast, and sugar together. Warm the butter, milk, and water until its about 110-115F or so. Add that to the dry ingredients, adding eggs next. Add enough flour that it just forms a ball. It should be a sticky dough. 

Turn it out on a well-floured surface. Roll it out into a big square, the thinner the better. Spread the almond butter if you decide to use it and spread the raspberry mix on, draining as much liquid off as you can and saving it. Roll the dough up carefully and cut 1 inch slices off. 

Set the slices in a pan, I lined mine with parchment paper. Space them out as much you can and let them rise in a warm place for an hour. Preheat your oven to 350F and bake for 20 minutes or until they start to brown. 

Mix the icing ingredients and drizzle over when they come out of the oven. 

You could also just dust them with powdered sugar. I prefer icing any day. This dough is a great base for any cinnamon roll flavor you want to concoct because its friendly and only requires the hour of rise time. 

Until next time!

Happy crafting. 
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