(For 8-9 rolls)
For the dough:
-200 ml of milk.
-110 gr.de sugar.
-450 Gr. flour
-60 gr.de flour
(amassed end and sprinkle on the work surface).
-10 g of fast-acting dry yeast.(Powdered).
-90 g butter.
-2 Medium eggs.
-1 Tablespoon of lemon zest.
-1 Pinch of salt.
For the filling:
-60 Gr. of sugar + 40 Gr. sprinkle.
-1 Tablespoon of lemon zest dessert.
-1 Tablespoon of corn starch (cornstarch) dessert.
-40 g of butter.
-120 gr of raspberries.
-130 gr. sugar Glass.
-1 Tablespoon and a half of lemon juice.
-Half a tablespoon of water.
Hands to work, or rather to the mass. We put in a saucepan heat slow milk, before starts to boil turn off the heat and pour it over a large bowl. Then add the sugar and yeast, beat a few minutes and let it rest 5 minutes. Add the butter (which this temperature environment), eggs, lemon zest and the pinch of salt.
Beat well until all the ingredients well integrated. At this point we begin to incorporate the flour little by little and we started to mix, the ideal is to use a blender or mixer with the paddle attachment. We beat about 2-3 minutes, scraping the sides of the Bowl where it has accumulated the flour and continue beating about 10 minutes more.
At this point touches to roll up sleeves are, we sprinkle the work surface with flour and we pour the dough on it, also add also reserved for the final kneading flour and we knead for a few minutes until it is fully integrated. The end result should be a soft, elastic and slightly sticky mass.
We take a bowl, we oil with a little oil and above, leave the dough. We sprinkle lightly with flour the surface of the dough and cover with cling film, about the film we put a kitchen towel and reserve in a place to be warm for 1 hour, time after which the mass will increase volume.
While we wait for the dough to rise, can prepare the filling, so, in a bowl mix the raspberries, sugar, lemon zest and cornstarch (Cornflour).Mix raspberries have crushed a bit, perfect! We reserve.
With ready-made dough and filling, assemble the rollswill be just us.We return to sprinkle the work surface and lightly knead the dough with a roller extend it gently, forming a rectangle (approximately 30 x 40 cm). In a microwave, we melted the butter and after leaving it for a minute so it temple, with a kitchen brush rub butter over the surface of the stretched dough. Then we will also extend the filling the entire surface, leaving unfilled a few inches on all four sides. Finally we will also sprinkle sugar over the filling.
Once we have all this, in a firm and quick way we will begin to roll the dough as if it were a Gypsy arm. Once rolled, cut into slices of about 5 centimeters and very carefully and with a spatula them are placing on a source (formerly wiped with a little oil) of 18 x 28 cm approximately. Once we have all the scrolls in the tray or container cover with cling film and on the film, a dishcloth.We reserve one hour again.
Past this time heat the oven to 200 ° C and put the tray in the oven for 18-20 minutes or until they start to become golden brown.
Remove from oven and let cool at room temperature.
Once this completely cold make glaze by mixing in a small bowl the sugar, lemon juice and water. When well mixed we sprinkle over rolls, serve, and of course enjoy some wonderful raspberries and lemon rolls.
Breakfast or snack a few rolls of raspberries and lemon, fresh and delicious bite!
I assure you that you’re going to try and they’ll love, plus the many possibilities offered by this sweet makes that you can give them what you like…