Raspberry and Blueberry Rolls by @helena_pudic

1h5

12 servings

🌾

570 g

Flour

🥛

240 ml

Warm milk

🍞

10 g

Dry yeast

🍬

100 g

Sugar

🧈

110 g + 4 tbsp

Butter

🧂

0.5

Salt

🍬

40 g

Brown sugar

🍬

30 g

White sugar

🍋

Lemon zest

🌽

1 tsp

Cornstarch

🫐

230 g

Raspberries

🫐

230 g

Blueberries

🧀

80 g

Cream cheese

🍬

50 g

Powdered sugar

  1. Mix
    • Warm milk
    • Sugar
    • Flour

    In the warm milk, mix a spoon of sugar (from the 100 g) and a spoon of flour (from the 570 g) with the dry yeast, whisk together and leave for about 15 minutes in a warm place to activate the yeast.

  2. Melt
    • Butter
    • Flour
    • Sugar

    Gently melt the butter, not completely, then add it to the flour along with the activated yeast and the remaining ingredients.

  3. Knead

    Knead into a soft, smooth dough.

  4. Cover

    Leave the dough for 60 minutes to double in size, covering the bowl with cling film.

  5. Roll
    • Melted butter
    • Brown sugar

    Roll out the dough, not too thin, then spread with 4 tablespoons of melted butter and sprinkle with brown sugar.

  6. Mix
    • Raspberries
    • Cornstarch
    • Sugar

    Mix the fruit, cornstarch and sugar together and spread over the dough.

  7. Roll

    Roll up the dough and cut with thread into rolls.

  8. Arrange

    Arrange the rolls on a baking tray lined with baking paper, cover with a cloth and leave for half an hour to rise.

  9. Preheat

    Preheat the oven to 180°C, then bake the rolls for about 25 minutes, until lightly golden.

  10. Cool

    Leave the rolls to cool for 10 minutes, then make the glaze.

  11. Whip
    • Cream cheese
    • Melted butter
    • Powdered sugar

    Whip the cream cheese, melted butter, powdered sugar and lemon zest with a mixer, then spread over the rolls.

Raspberry and Blueberry Rolls by @helena_pudic

1h5

12 servings

🌾

570 g

Flour

🥛

240 ml

Warm milk

🍞

10 g

Dry yeast

🍬

100 g

Sugar

🧈

110 g + 4 tbsp

Butter

🧂

0.5

Salt

🍬

40 g

Brown sugar

🍬

30 g

White sugar

🍋

Lemon zest

🌽

1 tsp

Cornstarch

🫐

230 g

Raspberries

🫐

230 g

Blueberries

🧀

80 g

Cream cheese

🍬

50 g

Powdered sugar

Preparation Steps

  1. Step 1/11

    In the warm milk, mix a spoon of sugar (from the 100 g) and a spoon of flour (from the 570 g) with the dry yeast, whisk together and leave for about 15 minutes in a warm place to activate the yeast.

    🥛Warm milk
    🍬Sugar
    🌾Flour
    🍞Dry yeast
    🥄Whisk
    🥣Mixing bowl

  2. Step 2/11

    Gently melt the butter, not completely, then add it to the flour along with the activated yeast and the remaining ingredients.

    🧈Butter
    🌾Flour
    🍬Sugar
    🧂Salt
    🥣Mixing bowl

  3. Step 3/11

    Knead into a soft, smooth dough.

  4. Step 4/11

    Leave the dough for 60 minutes to double in size, covering the bowl with cling film.

    🧻Cling film
    🥣Mixing bowl

  5. Step 5/11

    Roll out the dough, not too thin, then spread with 4 tablespoons of melted butter and sprinkle with brown sugar.

    🧈Melted butter
    🍬Brown sugar
    🥖Rolling pin

  6. Step 6/11

    Mix the fruit, cornstarch and sugar together and spread over the dough.

    🫐Raspberries
    🫐Blueberries
    🌽Cornstarch
    🍬White sugar

  7. Step 7/11

    Roll up the dough and cut with thread into rolls.

    Thread

  8. Step 8/11

    Arrange the rolls on a baking tray lined with baking paper, cover with a cloth and leave for half an hour to rise.

    🍳Baking tray
    📜Baking paper
    🧻Cloth

  9. Step 9/11

    Preheat the oven to 180°C, then bake the rolls for about 25 minutes, until lightly golden.

    🍳Baking tray

  10. Step 10/11

    Leave the rolls to cool for 10 minutes, then make the glaze.

  11. Step 11/11

    Whip the cream cheese, melted butter, powdered sugar and lemon zest with a mixer, then spread over the rolls.

    🧀Cream cheese
    🧈Melted butter
    🍬Powdered sugar
    🍋Lemon zest

Composition

Ingredients

Types

Grains, Dairy, Baking, Sweetener, Spices, Fruits, Starch

Ingredients

Flour, Warm milk, Dry yeast, Sugar, Butter, Salt, Brown sugar, White sugar, Lemon zest, Cornstarch, Raspberries, Blueberries, Cream cheese, Powdered sugar

Notes

Flour (for the dough), Sugar (for the dough), Butter (for the dough, melted), Salt (half a teaspoon), Brown sugar (for the filling), White sugar (for the filling), Lemon zest (for the filling, amount not given), Raspberries (combined with blueberries, 200-250 g total), Blueberries (combined with raspberries, 200-250 g total), Cream cheese (for the glaze)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, Vegetarian

Calories

260 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 38g, Fat: 10g, Fiber: 1.5g, Sugars: 18g

Nutritional Information

Minerals

Sodium: 110mg, Calcium: 30mg, Iron: 1mg, Potassium: 80mg

Vitamins

Vitamin C: 4mg, Vitamin A: 60mcg

Preparation

Time Information

Preparation

40 minutes

Cooking

25 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Mixing bowl, Whisk, Rolling pin, Thread, Baking tray, Baking paper, Cloth, Cling film

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Everyday, Weekend Baking

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, Balkan, European

Geographic

Croatia, Europe

Various

Aspect

Texture

Soft, Fluffy, Sticky, Creamy

Flavors

Sweet, Citrus, Fruity, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (covered, due to cream cheese glaze best moved to fridge sooner), fridge : 3-4 days (in an airtight container due to cream cheese glaze), freezer : up to 2 months (freeze rolls without glaze, wrapped tightly; add fresh glaze after thawing)