Raspberry Bread Rolls

✅ Easy to make

I am absolutely over the moon to share this recipe with you all! I have teamed up with St Dalfour UK to bring you the most delicious raspberry preserve bread rolls, super fluffy and full of flavour.

I have been consuming St Dalfour’s fruit preserves for many years, I came across them when looking for a no added sugar option, other of the amazing points is that their preserves are 100% from fruit, delicious taste and no additives, what’s not to love

Here are the ingredients you will need:

• 320 g strong white bread flour (plus extra for dusting)
• 7 g dried active yeast
• 35 g erythritol (can sub for caster sugar)
• 50 g unsalted butter
• 180 ml milk
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1 large egg

Glaze:

• 150ml water mixed with 2 tbsp sugar free syrup

Filling:

• St Dalfour Raspberry Preserve

Frosting:

100g cream cheese 1 tbsp raspberry preserve

Method:

1. In a large mixing bowl, mix the bread flour, salt, sugar and yeast. Set aside
2. Warm your milk just enough so the softened butter melts when added in, whisk in the egg and vanilla extract.
3. Pour the wet ingredients over the dry and mix well, the dough might be sticky, if so add more flour little by little. Cover with a cloth and let rest of 5 minutes
4. Transfer the dough to a well floured surface, oil your hands before start kneading. Knead for around 8-10 minutes until the dough is soft and bouncy.
5. Transfer the dough to an oiled bowl to prevent it from drying, cover and rest in a warm dry place for 50 mins (first rise)
6. Once the dough has doubled in size, punch dough and over a floured surface roll to form a rectangle of around 5mm thickness, spread the jam and then fold in half, using a rolling pin flatten until it is 5mm thick, cut into around 5 cm strips
7. Roll in each strips and place in your baking tray, cover and rest for further 40 minutes (second rise)
8. Bake at 180c for 20-25 minutes or until they are golden brown.
9. Once you remove them quickly add the syrup all over, finish by drizzling the cream cheese frosting and enjoy!

You can see this recipe on Instagram: 

Raspberry Bread Rolls

Author: Alex Botting Cooking Method: Bakes Cuisine: Fusion Courses: Breakfast, Dessert, Snacks

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Dietary:

V Vegetarian

Ingredients

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Servings

• 320 g strong white bread flour (plus extra for dusting)
• 7 g dried active yeast
• 35 g erythritol (can sub for caster sugar)
• 50 g unsalted butter
• 180 ml milk
• ¹⁄₂ tsp vanilla extract
• ¹⁄₂ tsp salt
• 1 large egg

Glaze:

• 150 ml water mixed with 2 tbsp sugar free syrup

Filling:

• St Dalfour Raspberry Preserve

Frosting:

• 100 g cheese 1 tbsp raspberry preserve

Instructions

1. In a large mixing bowl, mix the bread flour, salt, sugar and yeast. Set aside
2. Warm your milk just enough so the softened butter melts when added in, whisk in the egg and vanilla extract.
3. Pour the wet ingredients over the dry and mix well, the dough might be sticky, if so add more flour little by little. Cover with a cloth and let rest of 5 minutes
4. Transfer the dough to a well floured surface, oil your hands before start kneading. Knead for around 8-10 minutes until the dough is soft and bouncy.
5. Transfer the dough to an oiled bowl to prevent it from drying, cover and rest in a warm dry place for 50 mins (first rise)
6. Once the dough has doubled in size, punch dough and over a floured surface roll to form a rectangle of around 5mm thickness, spread the jam and then fold in half, using a rolling pin flatten until it is 5mm thick, cut into around 5 cm strips
7. Roll in each strips and place in your baking tray, cover and rest for further 40 minutes (second rise)
8. Bake at 180c for 20-25 minutes or until they are golden brown.
9. Once you remove them quickly add the syrup all over, finish by drizzling the cream cheese frosting and enjoy!

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