Indulge in the soft, fluffy texture of these Raspberry Yeast Rolls, each lovingly filled with a creamy vanilla pudding and vibrant raspberry mixture. This delightful pastry combines the lightness of yeast dough with the fresh, tangy flavor of raspberries, creating a perfect treat for any time of day.
Why You'll Love This:
- Tender Yeast Dough: The dough is soft, airy, and infused with a hint of vanilla, providing a perfect backdrop for the fruity filling.
- Rich Filling: The combination of vanilla pudding and raspberries offers a delicious contrast of creamy and tart flavors.
- Versatile Treat: Perfect for breakfast, as a snack, or served at teatime, these rolls are versatile and universally appealing.
Perfect Occasion: These Raspberry Yeast Rolls are ideal for special occasions like Mother's Day brunch, weekend breakfasts with family, or simply as a delightful snack during afternoon tea gatherings. They are sure to impress guests with their homemade charm and delicious taste.
Decoration Tips:
- Dust with Powdered Sugar: Just before serving, dust the rolls lightly with powdered sugar for a sweet, decorative touch.
- Serve Warm: For an extra indulgent experience, serve these rolls warm, allowing the raspberry filling to become slightly gooey.
Ingredients:
- For the Yeast Dough:
- 250-300 g cake flour
- 125 ml milk, warmed
- 60 g sugar
- 7 g dry yeast
- 60 g butter, melted and cooled
- 1 egg
- A few drops of vanilla extract
- For the Filling:
- 250 g raspberries (frozen used here)
- 1 packet of sugar-free vanilla pudding mix
- 2 tablespoons powdered sugar
Directions:
- Prepare the Dough:
- Mix a teaspoon of sugar, a little flour, and yeast into the warm milk. Let it sit covered for about 5 minutes until frothy.
- Combine the flour, remaining sugar, egg, and vanilla extract in a bowl. Gradually add the frothy yeast mixture and knead. Incorporate the melted butter last. If the dough is sticky, add a bit more flour.
- Allow the dough to rise in a warm place for about 40 minutes.
- Make the Filling:
- Heat the raspberries over low heat until they release their juices. Blend the berries and their juice.
- Take a small amount of the raspberry mixture and mix with the vanilla pudding powder until dissolved.
- Bring the rest of the raspberry mixture to a boil with the powdered sugar, then add the dissolved pudding mix. Stir until the filling thickens, then remove from heat. Cover with plastic wrap and allow to cool.
- Assemble and Bake:
- Divide the risen dough into portions and roll each into a flat square.
- Place a generous amount of filling in the center of each square, fold the dough over the filling, and pinch to seal.
- Bake in a preheated oven at 170°C (338°F) for about 20-25 minutes or until golden brown.
Enjoy these heavenly Raspberry Yeast Rolls, where the sweetness of vanilla and the tang of raspberries come together in a delightful pastry that's both comforting and elegant!