Raspberry swirl brioche buns
This recipe calls for some prepping the day before cooking, so don’t leave it till the last minute!
Benefits of raspberries
- Raspberries pack a lot of nutrition into a small mouthful. They provide potassium, essential to heart function, omega-3s, required for the structure and function of all cells in the body, and the mineral manganese, needed for healthy bones and skin.
- Raspberries are a great source of fibre, packing 8 g per cup, which is more than most fruits in the produce aisle. Foods high in fiber tend to be more satisfying, keeping you feeling full longer after a meal, and help keep blood sugar levels in balance to reduce sugar cravings.
- Raspberries also contain much less sugar than most fruits, with just 5 g in an entire cup.
- They are high in antioxidants that can protect cells from damage by free radicals and reduce risk of certain chronic diseases. Black raspberries offer the most antioxidants, followed by red and then golden raspberries; the deeper the color, the more antioxidants the berry contains.
- Raspberries provide more than half the recommended daily intake for vitamin C, required for immune function, iron absorption and for collagen production (a protein that makes up 75% of your skin).
- Raspberries also contain small amounts of vitamin A, vitamins B1, B2 and B6, calcium and zinc.
- 195 g unsalted butter
- 320 g all purpose flour
- 65 g caster sugar
- 4 eggs
- 40 mL (2 tablespoons) milk
- 2 teaspoons vanilla paste
- 5 g (1 teaspoon) fine sea salt
- 3 g (¾ teaspoon) instant yeast
- 300 g raspberry jam
- ¼ cup cream
- ¾ cup icing sugar
- 2-2½ teaspoons rosewater
- Small handful freeze dried raspberries, crushed
- Remove the butter from the fridge and cut into 1 cm cubes. Allow to sit at room temperature for 30 minutes.
- Measure the flour and sugar into two separate bowls and place in the refrigerator for 30 minutes to chill.
- Add the eggs, milk and vanilla paste into a bowl of a stand mixer, fitted with a dough hook, and mix on low to combine.
- Add the flour, salt and yeast and mix on low for 2 minutes to combine.
- Scrape down the sides of the bowl, then increase the speed to high and mix for another 2 minutes.
- While the mixer is still running, add the sugar a tablespoon at a time, allowing each tablespoon to fully incorporate before adding the next. This will take around 5 minutes.
- Turn off the mixer and add all the butter and mix for 10 minutes on high speed or until the dough is shiny and smooth.
- Grease a large bowl with a little butter and place the dough in the bowl. Cover with cling film or a damp tea towel and allow to rise at warm room temperature for 30 minutes.
- After 30 minutes, turn and fold the dough to increase its elasticity. Do this by either: tipping the dough onto a flour-dusted surface and folding the dough into thirds, as if folding a letter, before turning 90° and folding in thirds again; or by folding the dough onto itself in the bowl by stretching the dough from the sides, up and over into a ball. You are looking for the dough to be tighter and tidier than it was before. Cover and allow to rise again for another 30 minutes. Place the dough in the refrigerator for 12 hours or overnight.
- The following day, cut the chilled dough into four even pieces. On a floured surface, roll each piece out into a large rectangle around 30 cm x 45 cm.
- Spread two tablespoons of raspberry jam thinly over the dough, leaving a 6 cm border around the edges free from jam. As tightly as you can, roll the dough up from the long edge to make a long scroll. Cut in half to create two long rolls of dough.
- Then slice each roll of dough down the middle using a serrated knife, leaving it attached by 3-4 cm at one end so the two pieces are still connected. Now twist each piece of dough around and around to create a spiral down the length of the dough, then twist each piece around the end that is still attached, tucking the ends underneath, to create a scroll shape. Repeat with the remaining pieces of dough.
- Set onto a baking tray or pizza tray and cover loosely with cling film or a damp tea towel and set aside at warm room temperature to rise and proof for an hour. Then preheat the oven to 190°C.
- Once the scrolls have risen and puffed slightly, drizzle with ¼ cup cream, then bake in the oven for 25-30 minutes, or until golden and cooked through, covering with foil for the last 5 minutes if they are browning too fast.
- Allow to cool slightly before drizzling with the icing.
- To make the icing, mix the icing sugar and rosewater together in a small bowl until smooth, adding a little more rosewater if necessary to achieve your desired drizzling consistency. Drizzle the icing over the buns, and sprinkle with crushed freeze-dried raspberries to serve.
Makes 8 raspberry scrolls