Post by Loupy on Apr 16, 2019 15:23:08 GMT -7
Raspberry Sticky Buns
From: Sommer @ www.aspicyperspective.com/raspberry-sticky-buns/?
These Raspberry Sticky Buns are so gooey, with sweet raspberries oozing out, they could bring a smile to anyone’s face.
The bottoms are saturated with blushing juices, so you could flip them over and serve them up-side-down, like traditional sticky buns. Yet I like to serve them right-side-up with a creamy lemon glaze to give them an extra boost of flavor.
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Serves: 15
Ingredients
2 loaves frozen white bread dough or homemade bread dough, thawed
10 ounce-bag frozen raspberries, not thawed
8 ounces cream cheese or mascarpone cheese, at room temperature
6 tablespoons sugar, divided
2 lemons, zested and divided
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 pinch salt
1 cup powdered sugar
1/4 cup heavy cream
Instructions
Place the frozen loaves in the fridge and let them thaw overnight.
In the morning, set them on a plate, cover with plastic wrap and let them rise for 2-3 hours.
When ready to start, press the loaves together (if not already fused together) and roll the dough out on a well-floured work surface, into a 12 X 24-inch rectangle.
In a small bowl, mix together the cream cheese, zest of one lemon, 3 Tb. sugar, and vanilla.
In a separate bowl, mix together the frozen raspberries, remaining 3 Tb. sugar, cornstarch, and a pinch of salt.
Smear the cream cheese mixture over the dough, leaving a 1-inch border on the long ends.
Then sprinkle the raspberry mixture over the top.
Starting on one long end, roll the dough into a log.
Then use a serrated knife to cut the log into 15 equal rolls.
Place the rolls in a parchment paper lined 9 X 13-inch baking dish and allow them to rise for 30-45 minutes.
Preheat the oven to 400 degrees F.
Bake for 30-35 minutes until the tops are golden.
Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper.
Whisk together the powdered sugar, remaining lemon zest, and heavy cream.
Drizzle or brush the glaze over the tops of the sticky buns, and serve.
Recipe Notes
Although cream cheese and mascarpone cheese are similar, they have a very different reaction when baking. Cream cheese puffs into a creamy layer, filling the swirls of the sticky buns. Mascarpone cheese absorbs into the dough, leaving separation between the layers, but giving the dough a moist decadent texture. Both ways are good–it’s a preference thing!
Nutritional Information:
Calories: 122
Total Fat:6g
Sat Fat: 3g
Cholesterol: 22mg
Sodium 53mg
Potassium 43mg
Total Carbohydrates 15g
Sugars 13g
Protein 1g
From: Sommer @ www.aspicyperspective.com/raspberry-sticky-buns/?
These Raspberry Sticky Buns are so gooey, with sweet raspberries oozing out, they could bring a smile to anyone’s face.
The bottoms are saturated with blushing juices, so you could flip them over and serve them up-side-down, like traditional sticky buns. Yet I like to serve them right-side-up with a creamy lemon glaze to give them an extra boost of flavor.
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Serves: 15
Ingredients
2 loaves frozen white bread dough or homemade bread dough, thawed
10 ounce-bag frozen raspberries, not thawed
8 ounces cream cheese or mascarpone cheese, at room temperature
6 tablespoons sugar, divided
2 lemons, zested and divided
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 pinch salt
1 cup powdered sugar
1/4 cup heavy cream
Instructions
Place the frozen loaves in the fridge and let them thaw overnight.
In the morning, set them on a plate, cover with plastic wrap and let them rise for 2-3 hours.
When ready to start, press the loaves together (if not already fused together) and roll the dough out on a well-floured work surface, into a 12 X 24-inch rectangle.
In a small bowl, mix together the cream cheese, zest of one lemon, 3 Tb. sugar, and vanilla.
In a separate bowl, mix together the frozen raspberries, remaining 3 Tb. sugar, cornstarch, and a pinch of salt.
Smear the cream cheese mixture over the dough, leaving a 1-inch border on the long ends.
Then sprinkle the raspberry mixture over the top.
Starting on one long end, roll the dough into a log.
Then use a serrated knife to cut the log into 15 equal rolls.
Place the rolls in a parchment paper lined 9 X 13-inch baking dish and allow them to rise for 30-45 minutes.
Preheat the oven to 400 degrees F.
Bake for 30-35 minutes until the tops are golden.
Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper.
Whisk together the powdered sugar, remaining lemon zest, and heavy cream.
Drizzle or brush the glaze over the tops of the sticky buns, and serve.
Recipe Notes
Although cream cheese and mascarpone cheese are similar, they have a very different reaction when baking. Cream cheese puffs into a creamy layer, filling the swirls of the sticky buns. Mascarpone cheese absorbs into the dough, leaving separation between the layers, but giving the dough a moist decadent texture. Both ways are good–it’s a preference thing!
Nutritional Information:
Calories: 122
Total Fat:6g
Sat Fat: 3g
Cholesterol: 22mg
Sodium 53mg
Potassium 43mg
Total Carbohydrates 15g
Sugars 13g
Protein 1g
