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Raspberry & White Chocolate Sweet Rolls

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Fluffy, hearty buns filled with joy and delicious soft baked raspberries combined with vegan white chocolate to create a beautiful balance of flavours.

Ingredients

Scale

Dough

  • 2 dl / 1 cup minus 3 tbsp milk of your choice
  • 15g / 1/2 oz melted margarine or neutral oil
  • 3 tbsp coconut sugar or other granulated sweetener
  • 25g / 0,9 oz fresh yeast, crumbled, or 8g / 0,3 oz dried yeast*
  • Approximately 250g / 8,8 oz whole grain flour**

Filling & topping

  • 400g / 14 oz frozen raspberries
  • 3–5 tbsp coconut sugar or other granulated sweetener
  • 1,5 tbsp corn starch
  • 80g rouhgly chopped iChoc White Vanilla Chocolate + around 50g melted for drizzling

Instructions

  1. Prepare and grease a lasagne pan or something similar in size.
  2. Start with the dough. In a microwave safe bowl or in a medium sauce pan, combine the milk, oil/margarine and liquid sweetener. Warm in the microwave or on the stove until luke warm.
  3. In a large bowl mix the luke warm liquid and fresh yeast*.
  4. Start mixing in 2 dl / 0,75 cups flour, then continue adding a tablespoon of flour at a time until the dough starts to pull away from the bowl.
  5. Form a ball out of the dough and flour well. Let proof while you prepare the filling.
  6. For the filling put the frozen raspberries, sugar, and cornstarch in a bowl and mix until the raspberries are coated. 
  7. On a well-floured surface (you need more flour than you think, trust me) roll out the dough into a large rectangle, mine was 35 x 45 cm / 14 x 18 inches.
  8. Evenly scatter the filling and chopped chocolate on to the rectangle. Roll into a tight roll and using a sharp knife cut it into 12 even buns.
  9. Transfer the buns to the prepared lasagne pan and let proof under a tea towel for 60-90 minutes. Preheat the oven to 160°C / 320°F. 
  10. Bake for 25-30 minutes or until golden and beautiful. Drizzle with a hearty amount of melted vanilla white chocolate, serve, and devour.

Notes

*If you use dried yeast, mix and let it sit and active with the first 2 dl / 0,75 cups of flour for ten minutes before mixing the wet and dry. **As the gluten is a vital part of the bread, I do not and can not recommend using gluten-free flour.

This recipe was created in collaboration with amazing iChoc

Keywords: Sweet rolls, vegan, healthy, whole wheat, raspberry, white chocolate

Find it online: https://hannaekelund.com/raspberry-white-chocolate-filled-sweet-rolls/


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