Lemon Raspberry Swirl Rolls Recipes

LEMON RASPBERRY SWIRL ROLLS

Steps:

• Preheat oven to 180°C or 350°F, and lightly grease or line a 9 x 13 baking pan.
• To make the dough: Gently heat 200ml of milk in the microwave for 20-30 seconds. It should be lukewarm, not hot. Stir in the yeast, and leave to stand for 10-15 minutes.
• Add the remaining milk, sugar, egg, melted butter and lemon zest into a stand mixer with the dough hook attachment.
• Add half the flour, and mix together on low speed until a sticky, thick dough begins to form.
• Scrape down the sides of the bowl with a rubber spatula, and add the remaining flour and the yeast mixture.
• Mix together on a medium speed for 5-8 minutes, until the dough forms a smooth ball. The sides of the bowl should be clean. If the dough is too sticky, a residue will be left on the bowl. Add an extra tablespoon of flour and continue to knead.
• When the dough has formed, lightly flour your work surface and turn the dough out. Leave to rest for 10 minutes.
• To fill the dough: When rested, roll the dough out into a rectangle, approximately 9 x 13 inches, and 1cm thick.
• Using an angled spatula, spread the raspberry jam over the rolled out dough, and scatter over the raspberries.
• To make the dough roll: Gently fold over one of the long edges of the dough rectangle, to begin the swirl.
• Continue to gently roll the dough until complete. You may need to carefully lift the dough when rolling to make sure the filling is kept between the layers.
• Carefully slice the dough roll into swirls about 1 inch in thickness, and place in the baking dish. Make sure to left space between the swirls to allow them to grow when baked.
• Bake for 20-25 minutes until golden in colour, and soft to touch. Leave to cool in the baking dish.
• To make the glaze: In a small bowl, add the cream cheese, icing sugar and lemon juice, and mix together with a spoon until smooth and runny. If the glaze is too thick, add a drop of milk to loosen it up.
• Drizzle the glaze over the still warm swirl rolls, and serve.

RASPBERRY SWIRLS

Steps:

• Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours. , Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long ends, into tight jelly rolls. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours. , Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.

RASPBERRY LEMON ROLL

Steps:

• Grease a jelly roll pan and line with waxed paper.
• Grease and flour paper.
• Mix cake according to package directions and pour into prepared pan.
• Bake 15 minutes at recommended temperature until lightly browned.
• Remove from oven and turn onto powdered sugar coated kitchen towel.
• Remove waxed paper and roll up jelly roll fashion, starting with the short side, to cool.
• Whip cream cheese until smooth.
• Add powdered sugar, zest and Cool Whip and mix thoroughly. (If it's too thick to spread or you would like a stronger lemon flavor, add a little fresh lemon juice.).
• Once the cake is cool, unroll and brush with Chambord.
• Spread pastry filling over all and top with cream cheese mixture spreading evenly to the edges.
• Roll up.
• Garnish with powdered sugar, lemon slices and raspberries.

RASPBERRY SWIRL JELLY ROLL

Steps:

• Preheat oven to 350 degrees. Butter bottom and sides of an 11-by-17-inch rimmed baking sheet. Line pan with parchment paper and butter again. Dust with flour; tap out excess. In a small bowl, sift together flour and cornstarch.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, 3/4 cup granulated sugar, vanilla, and salt on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment.
• Place remaining egg whites in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 6 tablespoons granulated sugar; continue whisking until stiff and glossy, about 1 minute more.
• Fold egg-white mixture into egg-yolk mixture. In three additions, sift reserved flour mixture into egg mixture, folding to combine after each addition. Transfer batter to prepared baking sheet, smoothing top with an offset spatula. Bake until light golden brown and a cake tester inserted in the center comes out clean, about 20 minutes.
• Run a knife around the sides of cake. Invert onto a kitchen towel dusted with confectioners' sugar; remove parchment. Lightly dust with confectioners' sugar using a sieve. Using the towel and starting at a short end, roll up cake and towel. Let cool completely, seam side down.
• Unroll cake. Whip cream until soft peaks form; mix in jam. Spread on top of cake, leaving a 1/2-inch border. Starting at a short end, roll up cake without towel. Wrap jelly roll cake in towel. Transfer to baking sheet, seam side down to maintain cylindrical shape. Refrigerate at least 30 minutes and up to 3 hours. Dust with confectioners' sugar before slicing and serving.