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Tuesday, December 11, 2012

Gourmet Raspberry Rolls with Lemon Vanilla Icing

Recipe from I just added lemon extract to the dough of my regular cinnamon roll recipe, and used their filling and icing. So yummy!
1 egg
1 c hot water
¼ c sugar
1 tsp salt
¼ c canola oil
½ c cold water
1 Tbsp yeast
1/4-1/2 tsp lemon extract (I added 1/4 last time. Try 1/2 tsp next time.)
3-4 c white flour

Crack egg in mixing bowl. Pour hot water over egg and beat till egg is mixed in well. Add sugar and salt. Mix again a few strokes. Add oil, cold water and mix again. Add yeast and mix again. Let sit for 15 min, then add lemon extract and flour till it looks like a sponge (touch it w/your finger. If you can touch it lightly without sticking too much, it’s good. It’s better if the dough is a little sticky.) Scrape down sides of bowl and cover bowl with a towel. Let it rise 15-20 min, and then punch it down. Repeat the rising and punching. 

12 oz pckg frozen raspberries, not thawed (I used fresh)
1/3 c sugar
1 tsp cornstarch

In a medium bowl, toss the raspberries with the sugar and cornstarch. Roll out the dough into a rectangle. Spread the raspberry filling evenly over the rolled-out dough. Tightly roll up the dough into a long tube and slice with a pizza cutter into 12 pieces (1-1.5" thick). Arrange on a greased cookie sheet cut sides up. This will get messy if using fresh raspberries. Scrape any berries and juice from the work surface into the baking pan between the rolls. Let rise till rolls look bigger (20-30min). Bake at 350° for 15-20 min or until the tops brown slightly. Cool. Drizzle with lemon icing.

1 c powdered sugar
3 Tbsp butter, melted
1 1/2 Tbsp heavy cream
1 Tbsp lemon juice
1 tsp vanilla extract

In a small bowl, whisk together the icing ingredients until thick and spreadable. Top rolls with icing and enjoy!

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