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Raspberry Bread Rolls

Get ready to delight your taste buds with these irresistible Raspberry Bread Rolls!  Made even more delightful with St. Dalfour Raspberry Fruit Spread. ​

Recipe courtesy of ​@alexarciab

INGREDIENTS

  • 300 g white bread flour (plus extra for dusting)
  • 7 g dried active yeast
  • 3 tablespoons erythritol (or 3 tablespoons caster sugar)
  • 50 g unsalted butter, melted
  • 180 ml lukewarm milk
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon salt
  • 1 large egg

Glaze:

  • 160ml water mixed with 2 tablespoons sugar-free syrup

Filling:

  • St. Dalfour Raspberry Fruit Spread

Frosting:

  • 100 g cream cheese
  • 1 tablespoon Raspberry Fruit Spread

INSTRUCTIONS

  1. In a large mixing bowl, mix the bread flour, salt, sugar, and yeast. Set aside.
  2. Mix your milk and butter, whisk in the egg and vanilla essence.
  3. Pour the wet ingredients over the dry and mix well; the dough might be sticky, if so, add more flour little by little. Cover with a cloth and let rest for 5 minutes.
  4. Transfer the dough to a well-floured surface; oil your hands before starting kneading. Knead for around 8-10 minutes until the dough is soft and bouncy.
  5. Transfer the dough to an oiled bowl to prevent it from drying; cover and rest in a warm dry place for 50 minutes (first rise).
  6. Once the dough has doubled in size, punch the dough and over a floured surface roll to form a rectangle of around 5mm thickness, spread the jam, and then fold in half. Using a rolling pin or your hand, flatten until it is 5mm thick, and cut into around 3 cm strips.
  7. Roll each strip and place in your baking tray, cover, and rest for a further 40 minutes (second rise).
  8. Bake at 175°C for 20-25 minutes or until they are golden brown.
  9. Once you remove them, quickly add the syrup all over, finish by drizzling the cream cheese frosting, and enjoy!