Raspberry compote
4 cups (500 grams) raspberries fresh or frozen
1cup white sugar
juice of 1 large lemon
Mix 1 tablespoon of cornstarch with 2 tablespoons of water
Instructions
Combine raspberries, sugar and lemon juice in a saucepan.
Place over medium low heat and bring to a simmer, stirring regularly.
Simmer for 8-10 minutes or until the raspberries soften and the liquid reduces slightly.
mix cornstarch with water and add this mixture (while stirring) at the end of cooking. It will thicken straight away.
Raspberry roll dough
4 1/2 – 5 cups all-purpose flour
1 cup freeze dried raspberry powder
2 packets dry active yeast
½ cup sugar
1 teaspoon salt
1 ½ cups water
6 tablespoons butter
1 egg
Zest of l large lemon
2 tablespoons Raspberry bakery emulsion
Burgundy food coloring (Optional)
Butter a 9×13 inch pan. In a large mixing bowl whisk together 2 cups flour,lemon zest, raspberry powder, sugar, yeast, and salt. Combine water and butter in a bowl or liquid measuring cup and microwave for 20 seconds at a time until butter is mostly melted. (The water should be very warm but not too hot to touch). Add water mixture, bakery emulsion and egg to the dry ingredients and mix well. Add flour 1/4 cup at a time, until the dough just starts to come together in a ball. (It will still be quite sticky, but you should be able to handle the dough with floured hands.)With floured hands, transfer dough to a lightly floured surface and knead for 4-6 minutes until smooth and elastic. Place dough in a bowl, cover tightly with plastic wrap, and let rise in a warm place for 10 minutes. Roll dough into a large flat rectangle (about 15×10 inches). Spread softened butter all over the dough. Spread half of the raspberry compote on dough. Beginning with the long side of the rectangle, roll tightly to the opposite side and pinch the seam to seal. Use a sharp knife (or use the dental floss trick!) to cut dough into 12 equal-sized sections. Arrange sweet rolls cut-side-down in the buttered baking pan. Cover tightly and allow to rise in a warm place for 1 hour or until doubled in size. Meanwhile, preheat the oven to 350 degrees. Bake in a preheated oven for 25-35 minutes until no longer doughy. Cool on a wire rack for at least 20 minutes.Prepare the icing by whipping the butter (with a whisk or electric hand mixer) for 2-3 minutes until light and fluffy. Mix in 2 cups powdered sugar.
Spread icing over rolls top with remaining raspberry compote and serve.
Topping Icing
4 oz cream cheese
½ cup unsalted butter
2 cups powdered sugar
Juice of 1 large lemon
2 teaspoons pure vanilla extract
Pinch fine sea salt
More raspberry compote to spread on top
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