Raspberry Apple Sweet Rolls with Rosewater
Soft, fluffy and fragrant sweet rolls filled with a raspberry and apple compote, finished with a light rosewater glaze
Equipment
- 1 Microwave safe bowl
- 1 Stand Mixer
- 1 Dough Hook
- 1 Rolling Pin
- 1 Small saucepan
- 1 Wooden Spoon or Rubber Spatula
- 1 Small 8 inch rectangle/square deep baking tin
Ingredients
Sweet Dough
- 150 grams milk
- 7 grams dried yeast
- 65 grams caster sugar
- 360 grams strong flour
- 1/2 tsp salt
- 1 tbsp rosewater
- 1 whole egg
- 75 grams butter, room temp
Filling
- 100 grams cooking apple
- 50 grams caster sugar
- 75 grams raspberries
Glaze
- 50 grams icing sugar
- 1 tbsp lime or lemon juice
- 1 tbsp rosewater
- 1-2 tsp water to thin
- 1/2 drop red food colouring optional
Instructions
Sweet Dough
- To begin making the sweet dough, add the milk to the microwave safe bowl and heat for 20 seconds until lukewarm. Add in the sugar and yeast and whisk well. Leave to one side while you weigh up the other ingredients.
- In the stand mixing bowl, add the flour, salt, rosewater and egg.
- Once the milk has become bubbly, add to the stand mixer bowl.
- Mix with a dough hook for 2-3 minutes until a smooth dough forms.
- Cut the butter into cubes and gradually add the cubes to the dough while mixing.
- Mix with the dough hook for a further 5 minutes until smooth.
- Cover the bowl with clingfilm and leave in a warm area to double in size.
Filling
- Peel, core and chop the apple into chunks.
- Add to a small saucepan along with the sugar.
- Cook on low-medium heat for 5-10 minutes, stirring often until smooth and slightly thickened.
- Add in the raspberries and continue cooking, stirring often until the raspberries have broken down, 2-3 minutes.
- Leave to one side to cool.
Fill & Roll Dough
- Once the dough has doubled in size, lightly flour a clean work surface and roll the dough out to a large rectangle.
- Spread the cooled raspberry apple filling evenly over the dough.
- Roll the dough up starting at the longest end until you form a log.
- Cut the dough in half to form two logs, then cut each log into threes so you have 6 pieces.
- Place into a greased & lined deep baking tray, cut side up.
- Lightly brush with milk and cover loosely with cling film.
- Leave in a warm place for 20-30 minutes until risen.
- Preheat the oven to 180°c (360°f) or 170°c (340°f) is fan assisted.
- Take the clingfilm off the rolls and bake for 30-40 minutes until golden brown all over.
Glaze
- Once the rolls are baked, removed them from the oven and allow them to cool slightly.
- In a small bowl, add the icing sugar, citrus juice, rosewater and red food colouring, if using. Stir well to combine and add a few drops of water if needed to make a thin, drizzle consistency.
- Once the rolls are cool enough to handle, drizzle the glaze over.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.