Warm and fluffy luscious Bakewell rolls. Full of nutty almond notes and sweet raspberry jam.
Imagine combining two of your favourite treats, the cherished Bakewell Tart and the irresistible Cinnamon Roll? No need to imagine, here it is! Enjoy the fluffy warm dough of these luscious Bakewell Rolls, full of nutty almond notes and sweet raspberry jam.
For a nut free option don’t add the ground almond.
Ingredients
- 250ml Whole Milk, warm
- 65g Unsalted Butter, melted
- 10g Fast Action Dried Yeast
- 75g Caster Sugar
- 1 Large Egg, at room temperature
- 30-35 Drops Foodie Flavours Almond Flavouring
- 450g Strong White Bread Flour
- 50g Ground Almond (remove for nut free option)
- 200g Raspberry Jam
- 200g Icing Sugar
- 2-3 Tbsp Water
Instructions
Servings 12 / Prep time 20 mins, plus Proving 90 mins / Cook Time 25 mins
- Pour the milk into a microwaveable jug and heat it in the microwave on a high heat setting for 40-50 seconds until warm.
- Melt the butter in the microwave and add it to a large mixing bowl/stand mixer bowl, along with the yeast, egg, caster sugar and milk.
- Mix together until combined.
- Stir in the almond flavouring, ground almond and flour using a wooden spoon, until a dough begins to form.
- If using a stand mixer, attach your dough hook and on a low-medium setting, knead the dough for 8 minutes.
- If you are not using a stand mixer, pop the dough onto a floured surface and knead with your hands for 10 minutes. The dough should form into a ball. If the dough is too sticky, add an extra 1-2 tbsp of flour.
- Pop the dough into a well-oiled bowl, cover with cling film and place it in a warm area to prove for approx. 1 hour, or until it has doubled in size.
- Place the dough on a lightly floured worktop and using a rolling pin, roll the dough into a 10×14 inch rectangle.
- Spread the jam over the dough, leaving a 1cm gap around the edge.
- Tightly roll the dough, starting from the long edge, ending up with the seam side down. The roll should be 14 inches in length.
- Using a serrated knife, cut the dough into 1 inch sections, discarding the two end pieces.
- Place the 12 rolls face up in a 9×12 inch baking pan lined with greaseproof baking paper.
- Cover with cling film and place the pan in a warm area. Allow the dough to prove for 30 minutes, or until the rolls have doubled in size.
- Once double in size, bake the rolls in a preheated oven at 160°C fan for 25-30 minutes, until firm to the touch.
- Allow to cool for 15 minutes before frosting.
- While the rolls are cooling, mix together the icing sugar with half the water until smooth. Gradually add more water until you have a spreadable consistency.
- Spread a spoonful of the icing over each roll and serve.
