Tag Archive | Food

Raspberry Filled Sweet Rolls

My husband has been craving sweet rolls and since we aren’t quite ready to share our raspberry pie recipes I thought this would be a fun recipe to share. This is a very rich dough which can be used for sweet filled rolls or dinner rolls just by changing the amount of sugar a little. I like to use a combination of whole wheat and bread flour which gives the end product a little bit more weight and balance against the filling. While I love a good filling as much as anyone I want my dough to compete!

The filling I used was a batch of Jam in a Jiffy raspberry freezer jam. You may have noticed I used this last week too. The reason for using this jam in baked goods is because of the starch based thickener in the Jam in a Jiffy. When you bake a product that is thickened with pectin alone it goes very liquid in the heat and will bake onto your baking sheet and stay there FOREVER! I kid you not. I have old pans that still have baked on jams from the early days before we learned about starch thickeners. Now, in contrast, when you bake a starch based jam it thins a little bit, but generally holds it’s thickness and stays inside of the product you’re baking. As well if it gets onto your baking sheets it washes right off! I’m always happy about anything that washes right away!

So there you go…lots of reasons to add this decadent treat to your menu.

Rich Sweet Rolls

Rich Sweet Rolls

2 Tablespoons yeast

1/2 cup warm water (~103 degrees)

1 1/2 cups warm milk

3/4 cup butter, softened

1/4-3/4 cup sugar (1/4 for dinner rolls, 1/2-3/4 cups for sweet rolls)

2 eggs

3 Tablespoons Ultra Gel

2 1/2 teaspoons salt

6-7 cups flour, split between whole wheat and bread flour

Bloom yeast in warm water with a pinch of Ultra Gel or sugar and set aside. Combine milk, butter and sugar and blend well. Add two cups of flour and mix to combine. Add eggs one at a time and then yeast mixture along with another cup of flour. Add salt and additional flour to make a soft dough. Let sit for 10 minutes before kneading by machine or hand for 10-15 minutes until smooth and small bubbles appear just under the skin. Move to an oiled bowl and place in a warm environment to rise until double, about 1 hour. Shape as desired and let rise until double. Bake dinner rolls at 350 degrees, and filled rolls at 400 degrees for 15-20 minutes until golden brown. Internal temp should be around 200-210.

Glaze sweet rolls with a powdered sugar glaze or cream cheese frosting!

Raspberry Coffee Cake with Cream Cheese Glaze

We hope everyone had a great July 4th, or a great Friday for our international friends! We sure enjoyed ourselves here with lots of great food and great friends.

As the raspberries start coming on at the farm, and in my backyard!, I’ve started looking for more recipes that call for fresh raspberries. This coffee cake gets an A+ for a double helping of raspberries, as you put a couple of big scoops of raspberry jam in the batter and add fresh raspberries half way through the baking. It’s berry goodness! I use the jam in a jiffy freezer jam that I made as my add in because unlike pectin jams this jam doesn’t break down and get watery when baked as a filling or an addition to batter, and we use Ultra Gel to give it a little extra tenderness and hold onto the moisture for the long haul. Not that this made it that long, since we’re down to just one piece left and I only made it yesterday!!!

So give it a try…and keep an eye out here as we go on the search for the best way to make raspberry pie. Baked, fresh, with cream… We’ll make them all and let you decide.

Raspberry coffee cake

Raspberry Coffee Cake

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cups granulated sugar

1/2 cup butter, softened

2 eggs

1 tsp vanilla

2 Tablespoons raspberry freezer jam

2 Tablespoons Ultra Gel

3/4 cup buttermilk (sour milk will work as well if you don’t have buttermilk on hand just add 1 Tablespoon vinegar or lemon juice to 3/4 cup milk and let sit for 2-3 minutes)

4-6 ounces fresh raspberries

Preheat oven to 375 degrees. Grease and flour a 9 inch round cake pan.

Combine flour, baking powder, baking soda and salt in a small bowl, set aside.

Beat together sugar and butter until light and fluffy. Add eggs one at a time followed by vanilla, raspberry jam and Ultra Gel.

Alternately add flour mixture and buttermilk to creamed mixture beating until just combined after each addition. Do not over beat. We don’t want to form gluten bonds that would make the dough tough. There will still be some lumps once everything is incorporated and that’s okay. If desired you can add 1 tsp lemon or lime zest for a bit of a citrus kick.

Spoon batter into prepared pan and bake for 20 minutes. Gently layer fresh raspberries onto batter and bake for an additional 30-45 minutes until toothpick inserted into the center comes out clean. Let cool for 10 minutes before removing from pan. Drizzle with cream cheese glaze and serve warm or cool.

Cream Cheese Glaze

4 ounces light cream cheese (not Fat free, you need a little bit of fat to make this hold together)

2 Tablespoons butter, softened

1 Tablespoon Ultra Gel

1/4 tsp kosher salt

1 tsp vanilla

1 pound powdered sugar

milk as needed to thin

In a stand mixer combine cream cheese, butter, Ultra Gel, salt and vanilla until smooth. Add powdered sugar and enough milk to make a thin icing. This makes a fairly large batch, so I tend to make it the thickness for cake frosting, then remove enough for my coffee cake and thin that additionally.