RASPBERRY SWIRLS
My mother-in-law shared the recipe for these old-fashioned cookies. Swirls of raspberry jam give them a yummy Yuletide twist. -Marcia Hostetter, Canton, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 112mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY SWIRL SWEET ROLLS
Make and share this Raspberry Swirl Sweet Rolls recipe from Food.com.
Provided by VelcrowMistress
Categories Dessert
Time 4h25m
Yield 12 Large rolls
Number Of Ingredients 12
Steps:
- Make The Dough: In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95 degrees F).
- Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (You can use a handheld mixer, or knead by hand, but a stand mixer is ideal).
- With a spoon, manually stir in the sugar and yeast.
- Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes.
- On low speed, beat in the softened butter until it is slightly broken up.
- Add the eggs, one at a time, and then add salt.
- The butter won't really be mixing into the mixture, so don't be alarmed if it stays in pieces.
- On low speed, gradually add the flour.
- Once your flour is all added, beat on medium speed until a soft dough forms.
- Increase speed to medium-high and beat until the dough is soft and supple, about 8-10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes.
- Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours. My tip- turn the oven on to 300F degrees. Turn the oven off, then stick the covered dough inside the oven, and allow it to rise in this warm environment.
- Butter/grease/spray the bottom of a 9x13 inch baking dish, then line with parchment paper.
- Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12x18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
- Make The Filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch.
- Spread the cold sugared raspberries evenly over the dough.
- Tightly roll up the dough to form an 18-inch-long log.
- Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up.
- Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours, OR overnight (see note). The berries will release their juice at the bottom of the pan - this is OK.
- After the rolls have risen, preheat the oven to 400F degrees.
- Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden and the berries are bubbling.
- Transfer the pan to a rack to cool for about 15 minutes.
- Make The Glaze: In a small bowl, whisk the confectioner's sugar and heavy cream until smooth. Feel free to add more sugar or cream, depending how thick you want the glaze.
- Pour glaze over the rolls and serve warm.
- Cover rolls and store at room temperature for up to 2-3 days. Baked rolls can be frozen up to 2 months and warmed up to enjoy at a later date. Glaze them right before serving.
- *Note: Make Ahead- During the second rise, cover the sliced rolls and let sit overnight in the refrigerator before baking. In the morning, remove from the refrigerator and allow to rise in a warm environment for 1 hour (use your oven as noted in step 2 of the recipe).
Nutrition Facts : Calories 412.7, Fat 11.2, SaturatedFat 6.5, Cholesterol 59.3, Sodium 123.5, Carbohydrate 71.3, Fiber 2.7, Sugar 32.5, Protein 7.5
RASPBERRY SWIRL COOKIES
Sugar cookies are swirled with raspberry jam, coconut, and walnuts and topped with almond glaze. They start from refrigerator dough. I make these for Christmas and Valentine's Day and I always get asked for the recipe.
Provided by IIJUAN12
Categories Desserts Cookies Filled Cookie Recipes
Time 1h35m
Yield 32
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread coconut and walnuts onto a baking sheet.
- Bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. Remove from oven and finely chop walnuts.
- Combine raspberry jam, coconut, and walnuts together in a bowl.
- Divide cookie dough in half. Roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. Spread half the jam mixture over rolled dough to within 1/2 inch of the edges. Carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. Repeat with remaining dough and jam mixture. Wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
- Cut dough into 1/4-inch thick slices and arrange on a baking sheet.
- Bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. Cool cookies for 1 minute on the baking sheet and transfer to wire racks.
- Whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.
Nutrition Facts : Calories 109.4 calories, Carbohydrate 16.1 g, Cholesterol 1.7 mg, Fat 4.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 59.6 mg, Sugar 10.4 g
RASPBERRY SWIRL ROLLS RECIPE - (4.3/5)
Provided by feeferlump
Number Of Ingredients 16
Steps:
- 1. First, heat up the milk until it is lukewarm. Pour it into your electric mixer bowl, and add the sugar and yeast to it. Mix a little bit, then cover the bowl with a dish towel and let sit for about 5 minutes, until the mixture is frothy. Next, with the mixer running, add in the softened butter, eggs and salt. Slowly begin adding in the flower until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size. 2. Prepare your baking pan by lining it with parchment paper and buttering/spraying it with cooking spray. Once the dough has risen, turn it out onto a floured surface and roll it into a 10x24 inch rectangle. 3. In a small bowl, mix together the frozen raspberries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices (you will need to do this pretty fast, because the raspberries will start melting very quickly). Place the rolls into your prepared baking pans, cover them and let them rise in a warm place for another hour to two hours. 4. Preheat your oven to 425 deg F (if you think this is too hot for your oven, turn the temperature down to 400 deg F, or even lower if needed), and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners' sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top. Serve warm!
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RASPBERRY SWIRL SWEET ROLLS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.5/5 (2)Estimated Reading Time 7 minsCategory BreakfastTotal Time 4 hrs
- In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95°F (35°C)). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 8-10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours. Here’s what I do: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.
- Butter/grease/spray with nonstick spray the bottom of a 9×13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
- In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours OR overnight (see note). The berries will release their juice at the bottom of the pan – this is OK.
RASPBERRY SWIRL ROLLS - COOKING CLASSY
From cookingclassy.com
Cuisine AmericanCategory DessertServings 24Total Time 2 hrs 30 mins
- In a large mixing bowl of an electric mixer, combine yeast and warm water. Stir until yeast has dissolved and let rest 5 minutes until bubbly. Meanwhile, in a large saucepan over medium heat combine milk, cream and unsalted butter. Scaled the mixture (let it nearly reach boiling). Remove mixture from heat and stir in sour cream. Let milk mixture cool to 110 - 115 degrees and add to proofed yeast mixture. Stir in egg, vanilla, salt and 3/4 cup sugar.
- Slowly add flour, and knead mixture with kneading attachment, until smooth and elastic (the mixture will seem runny like it needs more flour, but don't add more than the 5 cups called for). Cover mixture and let rise until double, about 1 hour. Now sprinkle 1 tsp baking powder over dough and slowly knead with kneading attachment once more about 1 minute.
- Divide the dough into two equal portions (I found it was much easier to work with this way). On a generously floured surface roll each piece of dough into a 12"x16" rectangle. Now brush each piece with about 1 Tbsp of the melted butter. In a small bowl combine the 1/3 cup sugar and raspberry jam. Brush raspberry jam mixture over each piece of dough coming within 1" of the edge on all sides.
- With floured hands, starting on the 16" side, carefully begin tightly rolling up dough. Once each piece of dough is rolled, cut each dough log into 12, 1 1/4" slices. Place rolls onto 2 greased jellyroll pans. Let rise until doubled about 30 minutes. Preheat oven to 375 degrees. Bake rolls for 17 - 19 minutes until lightly golden. Frost while warm, recipe follows.
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