Blackberry Raspberry Sweet Rolls-Soft Gooey Delight

Soft and Sticky Blackberry Raspberry Sweet Rolls are more than just a treat; They are an experience for the senses. Imagine sinking your teeth into a pillow-soft swirl of extract, its tender dough giving way to a warm, luscious filling with the vibrant tones of blackberry and the sweet aroma of raspberry. It’s the perfect balance of spicy and sweet, encased in a cloud-like texture, that makes people go crazy for these delightful rolls. What really takes these soft and sticky Blackberry Raspberry Sweet Rolls from merely good to completely unforgettable is the unique combination of fresh, bright berries that transform into a jammy, melty center as they cook. They’re the ideal companion for a leisurely morning coffee, a delightful afternoon pick-me-up, or even a surprisingly elegant dessert when a touch of homemade sweetness is calling your name.

Material:

1 cup frozen blackberries
1 cup frozen raspberries
2 tablespoons light brown sugar, packed
1 teaspoon vanilla paste or extract
1 teaspoon lemon juice
1 tablespoon cornstarch
1 tablespoon water
1/4 cup bread flour
3/4 cup water
3 2/3 cups bread flour
1/3 cup light brown sugar, packed
2 teaspoons instant yeast
1 teaspoon fine sea salt
1/3 cup heavy cream, room temperature
1/3 cup whole milk, room temperature

For Berry Filling

Material:

1 cup frozen blackberries
1 cup frozen raspberries
2 tablespoons light brown sugar, packed
1 teaspoon vanilla paste or extract
1 teaspoon lemon juice
1 tablespoon cornstarch
1 tablespoon water

For sweet roll dough

Material:

1/4 cup bread flour
3/4 cup water
3 2/3 cups bread flour
1/3 cup light brown sugar, packed
2 teaspoons instant yeast
1 teaspoon fine sea salt
1/3 cup heavy cream, room temperature
1/3 cup whole milk, room temperature

Instruction

Step 1: Prepare the Luscious Berry Filling

The key to incredibly tasty and not too runny sweet rolls is a well-cooked berry filling. In a medium saucepan, combine frozen blackberries and frozen raspberries. Mix 2 tablespoons light brown sugar, vanilla paste (or extract), and lemon juice. Stir gently to distribute the ingredients. In a small separate bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon water until you get a smooth batter. This is your thickening agent. Pour this solution into the berry mixture in the saucepan. Place the saucepan over medium heat. Cook, stirring constantly, until the mixture starts to thicken. You’ll notice it bubbling and becoming more sticky, forming a coating on the back of the spoon. This usually takes about 5-7 minutes. Once it reaches a jam-like consistency, take it off the heat. It will thicken as it cools. Let the berry filling cool completely. It is important that the filling is chilled before spreading it on the dough, otherwise, it may melt the butter and make the dough difficult to roll out.

Step 2: Activate the Yeast and Start the Dough Base

In a large bowl, mix 1/4 cup bread flour with 3/4 cup water. Beat until smooth. This initial step creates a “tangzhong” or baked flour paste, which is a Japanese technique that produces incredibly soft and moist baked goods. This allows the flour to absorb more liquid, resulting in a surprisingly tender crumb extract. Cover the mixture and leave it at room temperature for at least 30 minutes or until it thickens and cools slightly. This step is not absolutely necessary for yeast activation, but helps create a better dough texture.

Step 3: Mix and Knead the Sweet Roll Dough

Once your flour paste has cooled, add the instant yeast to it and stir it gently. In the bowl of a stand mixer fitted with the dough hook, combine 3 2/3 cups bread flour, 1/3 cup light brown sugar and 1 teaspoon fine sea salt. Beat these dry ingredients vigorously to distribute them evenly. Now, add softened butter (if using softened butter instead of room temperature cream and milk), room temperature heavy cream and room temperature whole milk to the flour paste mixture. Add this wet mixture to the stand mixer bowl along with the dry ingredients. Mix on low speed until shaggy gin extract begins to form. Reduce the speed to medium and continue kneading for about 8-10 minutes. The dough should become smooth, elastic and pull away from the sides of the bowl. If the dough seems too sticky, you can add bread flour a tablespoon at a time, but be careful not to add too much flour, as this may cause the rolls to become tough. Conversely, if it seems too dry, add water a teaspoon at a time.

Step 4: First Raise and Shape the Rolls

Lightly grease a large bowl with neutral oil or cooking spray. Take out the kneaded dough in this bowl, turn it and wrap it from all sides. Cover the bowl tightly with plastic wrap or a wet kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours or until it doubles in size. Once doubled, press the dough gently to remove air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches. Try to keep the overall thickness uniform. Now, take your cooled blackberry-raspberry filling and spread it evenly over the surface of the dough, leaving about a 1/2-inch border along one long edge. This will help seal the border rogin extract. Carefully begin rolling the dough tightly from the long edge opposite the border, creating a long log. Pinch the seam to seal it well.

Step 5: Cutting and Second Rise

Once your log is rolled and xenon-alcoholized, you need to cut it into individual sweet rolls. For clean cuts, use a sharp knife or unflavored dental floss. If using a knife, pry the dough gently. If using dental floss, slide a piece under the log, cross the ends at the top, and pull them tightly to cut the dough. Cut the log into 12 equal pieces, each about 1.5 inches thick. Arrange the cut rolls, cut side up, in a greased 9×13-inch baking dish. Make sure they aren’t touching too much at first, as they will spread. Cover the baking dish with plastic wrap or a clean kitchen towel. Place the rolls back in a warm place for 30-45 minutes, or until they have risen and almost doubled in size. This second rise is crucial to achieving those wonderful soft and gooey textures.

Step 6: Cook to Golden Perfection

Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise, they are ready to bake. Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the tops of the rolls are golden brown and the fillings are bubbling slightly. If you notice that the top is browning too fast, you can cover the dish with aluminum foil for the last 5-10 minutes of baking. Remove the baking dish from the oven. Let the rolls cool in the pan for about 10 minutes before transferring them to a wire rack to cool a little more. While they’re still warm, you can drizzle them with a simple glaze made of powdered sugar and milk or lemon juice if desired for an added touch of sweetness. Enjoy your incredibly soft and sticky Blackberry Raspberry Sweet Rolls!

conclusion:

And there you have it – your guide to creating the most blissful Soft and Sticky Blackberry Raspberry Sweet Rolls! We walked you through every step, from preparing the perfect pillowy dough to swirling in that irresistible berry filling and finishing with a luscious glaze. These rolls are more than just a treat; They’re a little slice of heaven, perfect for a weekend breakfast, any special occasion, or when you really want something delicious. Don’t be afraid to get your hands a little dirty – it’s part of the joy of baking!

For service, this Soft and Sticky Blackberry Raspberry Sweet Rolls These are amazing hot, straight from the oven. They pair beautifully with a cup of coffee or tea, or even a glass of cold milk. Consider serving these with some fresh fruit for a balanced breakfast. For variations, don’t hesitate to experiment with different berry combinations – a touch of lemon juice in the filling can add a lovely brightness, or perhaps a sprinkle of cinnamon for added heat.

We really encourage you to try this recipe. The aroma alone will fill your home with warmth and the non-alcohol flavor, and the taste will undoubtedly leave you wanting more. Baking should be a pleasurable experience, and we believe that Soft and Sticky Blackberry Raspberry Sweet Rolls It will bring a smile to your face and delight your taste buds.

FAQ:

Why are my sweet rolls soft and not sticky?

Making sure your dough is properly proofed is key to a soft texture. Overcooking can also cause the roll to become dry. Keep an eye on them until the end of the baking time; They should be golden brown but still look a little loose in the center. Additionally, using the correct proportions of ingredients, especially making sure you don’t add too much flour, will contribute to the desired stickiness.

Can I make Blackberry Raspberry Filling ahead of time?

Yes of course! You can prepare the blackberry raspberry filling a day or two in advance and store it in an airtight container in the refrigerator. This can save you some time on the day you plan to cook the rolls, making the process even easier.