Raspberry and (White) Chocolate Rolls

Okay, here it goes. My first blog post ever (as usual 10 years behind the times). I know many of you don’t get the title of my blog (and lets keep it that way) and the ones who do will probably sigh. Still trying to decide whether I should spend money on a domain name and hosting. And if anyone knows a better (free) WordPress theme please tell me. I put a sort of shortened version of the recipe translated into Dutch at the bottom of this post for Dutchies (AKA my sister).

Now nothing says ‘weekend’ to me like having a really unhealthy breakfast. And that’s why this is a perfect recipe for a lazy Sunday morning. Nothing like carbohydrates, fat, sugar and chocolate to start off a day!

I nicked the recipe for the enriched dough from Nigella Lawson’s ‘How to be a Domestic Goddess’, the same book from which I got my blog title (yay for originality, I know). I slightly modified the recipe to meet my needs though. I have tried different enriched dough recipes over the past year and this one gives by far the best result.

The filling is not that original when it comes to flavour combinations, but it sure as hell tastes good. Since this was the first time I tried this recipe I decided to try both flavour combinations. In my opinion the one with dark chocolate works best

Raspberry and Chocolate Rolls

The Dough
– 300g plain flour
– one 7g sachet of yeast
– 50g sugar
– pinch of salt
– 50g butter
– 200ml milk
– 1 egg

The Filling
– 50g butter
– 50g sugar
– 100g dark or white chocolate
– 100g raspberries (I used frozen)

Step 1. Mix the flour, yeast, sugar and salt in bowl.
Dry Ingredients
Step 2. Melt the butter, mix it with the milk and beat in the egg. I usually just melt the butter in the microwave in a measuring jug and then add the milk and egg. If the butter sets a bit again that’s no real problem.
Wet Ingredients
Step 3. Slowly pour the wet ingredients into the dry ingredients while using the dough hooks of a mixer. Knead the dough for at least 10 minutes. The dough will always be sticky and soft, but should at least sort of come away from the side of the bowl at the end. If it doesn’t, add some more flour till it does.
The Dough
Step 4. Cover the bowl with a wet tea towel, cling film or just put it in a plastic bag. Leave to rise in a warm-ish place till it has doubled in size (should take 45 minutes or so).
Step 5.Melt the butter for the filling and stir in the sugar. Roughly chop the chocolate and set aside.
Step 6. Tip the dough onto a well floured work surface and knock the air out of it. Make sure to keep the dough well floured as well. Once the air has been knocked out form the dough into a ball.

Step 7. Flour a rolling pin (an empty wine bottle should do the trick if you don’t have a rolling pin). Roll out the dough till it’s about 40cm by 30cm. Keep rolling from the middle, otherwise it won’t be even.
Step 8. Spread the butter and sugar mixture out over the dough and add the chocolate (I did half and half) and raspberries. Tack the edge of the long side that’s away from you to the work surface (see photo).
Step 9. Roll up the dough (just fold the first bit and then roll), cut of the ends because there is hardly any filling in there anyway and then divide the remainder into about 8 pieces. It might be wise to invest in a dough scraper for this. Very cheap and very useful little tool.

Step 10. Place the rolls into a baking tin lined with baking parchment. I used a 19cm by 29cm tin (HEMA for my Dutch readers). Make sure the rolls don’t touch each other, because the dough still has to proof. Once they’ve about doubled in size again (this can take anywhere between 20 to 45 minutes, depending on the temp and whether you used frozen raspberries) brush some egg wash on it, so it has a nice shiny dark colour once they come out of the oven.
Step 11. Bake in a preheated oven at about 190°C (175°C for fan ovens) for about 20-25 minutes.



Nu speciaal voor mijn zus het recept nog even snel in het Nederlands

Het Deeg
– 300g bloem
– 50g suiker
– 1 zakje (7g) gist
– snufje zout
– 200ml melk
– 50g boter
– 1 ei

De Vulling
– 50g boter
– 50g suiker
– 100g pure of witte chocola
– 100g frambozen

Stap 1-4. Meng de bloem, suiker, gist en zout in een kom. Smelt de boter en meng daar de melk en het ei doorheen. Giet de natte ingredienten langzaam bij de droge terwijl je met de mixer (deeghaken natuurlijk) het deeg aan het kneden bent. Het hoort plakkerig te zijn, maar als het te erg is kan je altijd wat extra bloem toevoegen. Dek de kom af en laat het rijzen tot twee keer originele volume.
Stap 5. Smelt de boter voor de vulling en roer er de suiker doorheen. Hak de chocola (beetje grof).
Stap 6-8 Kieper het deeg op een werkblad met flink wat bloem. Sla de lucht uit het deeg en vorm het tot een bal. Telkens het deeg goed gebloemd houden. Rol het dan uit tot het ongeveer 40cm bij 30cm is. Zorg ervoor dat je telkens vanuit het midden van het deeg rolt. Verspreid daarna de vulling uit over het deeg.
Stap 9-10 Plak het deeg met een lange kant vast aan het werkblad en begin vanaf de andere kant te rollen (eerste stukje kan je het beste vouwen). Snij daarna de uiteinden eraf en verdeel de rest in 8 stukken. Plaats deze stukken in een bakblik (die van mij is van de HEMA) met wat bakpapier. Laat het nog een keer rijzen tot het weer ongeveer verdubbeld is. Bestrijk daarna met wat geklutst ei.
Stap 11. Bak in een voorverwarmde oven op ongeveer 190°C (175°C voor ventilator ovens) voor ongeveer 20-25 minuten.

Veel plezier!



2 Comments Add yours

  1. Geke says:

    home deliveries?

  2. Hi there just wanted to give you a quick heads up.
    The text in your content seem to be running off the screen in Chrome.
    I’m not sure if this is a formatting issue or something to do with web browser compatibility but I thought I’d post to let you know.
    The layout look great though! Hope you get the issue solved soon.

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