These are everything that a breakfast pastry SHOULD be! They can also be made with blueberries, blackberries, or other small, quick-frozen fruit. A triple-berry sweet roll would be delicious! Keep the berries in the freezer until assembling the rolls and more of the flavor will end up in the sweet roll and less on the work surface.
Ingredients:Dough- 1 1/2 cups milk
- 1 cup granulated sugar
- 2 Tbsp active dry yeast
- 3/4 cup unsalted butter, softened
- 3 large eggs, brought to room temperature
- 1/2 Tbsp finely grated lemon zest
- 3/4 tsp salt
- 6-7 cups all-purpose flour
Filling:- 16 ounce package IQF (Individually Quick Frozen) raspberries, NOT thawed
- 1/2 cup plus 1 tablespoon granulated sugar
- 1/2 Tbsp cornstarch
Glaze:- 1 1/4 cups confectioners' sugar
- 3 Tbsp unsalted butter, melted
- 5 teaspoons heavy cream
Preparation:In a small saucepan, warm the milk over moderately low heat until it's 105°-110°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and the yeast. Let stand until the yeast is foamy, about 10 minutes. Add the softened butter, eggs, grated lemon zest, and salt. Add 5 cups of flour and beat at medium speed until incorporated. Gradually add additional flour until the dough is soft and elastic and the dough clings to the dough hook and cleans the sides of the mixer bowl. Form the dough into a ball, place in a greased bowl, cover, and let rise in a warm place until doubled in bulk, 1 to 2 hours.
Line the bottom of a 14-inch dutch oven with parchment paper. Butter the paper and the sides of the oven. Turn the dough out onto a lightly floured work surface and divide in two. Roll each half into a 10-by-18-inch rectangle.
In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread half of the raspberry filling evenly over each dough rectangle. Tightly roll up the dough to form an 18-inch-long log. Working quickly, cut each log into quarters. Cut each quarter into 3 slices. This will yield 24 slices total (12 from each half). Arrange the slices evenly in the dutch oven, cut sides up. Scrape any berries and juice from the work surface into the dutch oven between the rolls. Cover and let rise in a warm place until they are puffy and have filled the dutch oven, about 2 hours.
Bake with 12 briquettes bottom heat and 18-20 briquettes top heat for 25-30 minutes, until the rolls are golden and the berries are bubbling. All bottom heat should be around the outside edge of the oven--no briquettes should be under the center area of the oven. Rotate the oven and lid 90° in opposite directions every 5-10 minutes. Remove all heat and let cool for 30 minutes.
In a small bowl, whisk the confectioner's sugar with the butter and heavy cream until the glaze is thick and spreadable. Get as much ash off of the dutch oven lid as possible, then invert the rolls onto the dutch oven lid and peel off the parchment paper. Then invert the rolls onto a large serving platter. Dollop glaze over each roll and spread with a spatula. Serve warm or at room temperature.
