Raspberry Coconut Sweet Rolls W/Orange Cream Icing
Jul 17, 2013 17:13:46 GMT -5
Post by PurplePuppy on Jul 17, 2013 17:13:46 GMT -5
.
Raspberry Coconut Sweet Rolls With Orange Cream Cheese Icing
Sweet Roll Dough-
2 packages dry yeast
1/4 cup warm water (about 110 degrees)
1 cup milk, warmed (about 110 to 115 degrees)
1 teaspoon vanilla extract
2 teaspoons coconut extract
2/3 cups sugar
2 teaspoons salt
1/2 cup unsalted butter, room temp
3 eggs
5 1/4 cups to 5/12 cups flour (you can use bread flour or all purpose)
Filling-
12 ounces raspberry preserves
12 ounces fresh raspberries, rinsed, drained and gently blotted dry
1 7 ounce bag sweetened grated coconut, toasted at 350 degrees until light brown
Icing-
1 8 ounce package cream cheese, softened
zest of one large orange (about 3 tablespoons zest)
4 tablespoons fresh orange juice
1/2 teaspoon orange extract
2 to 2 1/2 cups powdered sugar
Preheat oven to 150 then immediately turn it off. You want to have a nice warm oven to proof the dough in but not to have it too hot. Butter 2 9 inch round cake pans (or one 13×9 inch baking pan) and set aside.
In a small bowl, combine the yeast and warm water. let sit for about 5 minutes to activate the yeast.
In the bowl of a stand mixer, fitted with the paddle hook, combine the milk, extracts, sugar, salt and butter. On low speed, mix just until combined.
Pour in the yeast mixture and again, mix just until combined. Change over to the dough hook, then add 2 1/2 cups of the flour. Beat on low speed until it is a shaggy mass. Add another 2 1/2 cups of flour and mix on low speed for about 2 minutes. Feel the dough and if it it is still very sticky or tacky, add about another 1/4 cup of flour. You want the dough to be just a tiny bit sticky, not enough that it sticks to your hands or fingers. By the same token, you don’t want dry dough because that equals dry finished product. Either way, beat on low speed until the dough is smooth, silky and has come away from the bowl in a solid mass, about 5 minutes.
Dump the dough out onto a lightly floured board. Knead for just a minute, then put into a greased bowl, turning it so that all sides are greased.
Cover with a damp cloth and put into the previously preheated, now nicely warm oven. Let rise until it has doubled in bulk, about 45 minutes.
Punch dough down and then turn out onto a lightly floured board or counter. Roll it into a rectangle that is roughly 28 by 12 inches.
Spread the dough with the raspberry preserves. Then sprinkle all but 2/3 of a cup of the toasted coconut on top of the preserves. Then place the fresh raspberries on top of that.
Starting at one of the long ends, carefully roll up the dough into a tight log, but don’t squeeze too hard or you’ll squeeze out the preserves.
Cut the log into 16 large rolls. Place them in the prepared pan(s) Preheat the oven to 350 degrees. Again allow the dough to rise in a warm place (NOT in the hot oven) until doubled in bulk, about 30 to 45 minutes.
Meanwhile, make the icing- In a medium bowl, combine the cream cheese, orange zest and orange juice. Beat at medium speed until smooth.
Add in the 2 cups powdered sugar and beat at low speed until smooth and creamy. Add in another half a cup sugar if the icing is too thin to spread. Cover and set aside.
Bake the rolls at 350 degrees until they are golden brown, about 25 minutes. Set on a wire rack to cool completely.
When cool, frost with the cream cheese icing then sprinkle with the reserved toasted coconut.
Raspberry Coconut Sweet Rolls With Orange Cream Cheese Icing
Sweet Roll Dough-
2 packages dry yeast
1/4 cup warm water (about 110 degrees)
1 cup milk, warmed (about 110 to 115 degrees)
1 teaspoon vanilla extract
2 teaspoons coconut extract
2/3 cups sugar
2 teaspoons salt
1/2 cup unsalted butter, room temp
3 eggs
5 1/4 cups to 5/12 cups flour (you can use bread flour or all purpose)
Filling-
12 ounces raspberry preserves
12 ounces fresh raspberries, rinsed, drained and gently blotted dry
1 7 ounce bag sweetened grated coconut, toasted at 350 degrees until light brown
Icing-
1 8 ounce package cream cheese, softened
zest of one large orange (about 3 tablespoons zest)
4 tablespoons fresh orange juice
1/2 teaspoon orange extract
2 to 2 1/2 cups powdered sugar
Preheat oven to 150 then immediately turn it off. You want to have a nice warm oven to proof the dough in but not to have it too hot. Butter 2 9 inch round cake pans (or one 13×9 inch baking pan) and set aside.
In a small bowl, combine the yeast and warm water. let sit for about 5 minutes to activate the yeast.
In the bowl of a stand mixer, fitted with the paddle hook, combine the milk, extracts, sugar, salt and butter. On low speed, mix just until combined.
Pour in the yeast mixture and again, mix just until combined. Change over to the dough hook, then add 2 1/2 cups of the flour. Beat on low speed until it is a shaggy mass. Add another 2 1/2 cups of flour and mix on low speed for about 2 minutes. Feel the dough and if it it is still very sticky or tacky, add about another 1/4 cup of flour. You want the dough to be just a tiny bit sticky, not enough that it sticks to your hands or fingers. By the same token, you don’t want dry dough because that equals dry finished product. Either way, beat on low speed until the dough is smooth, silky and has come away from the bowl in a solid mass, about 5 minutes.
Dump the dough out onto a lightly floured board. Knead for just a minute, then put into a greased bowl, turning it so that all sides are greased.
Cover with a damp cloth and put into the previously preheated, now nicely warm oven. Let rise until it has doubled in bulk, about 45 minutes.
Punch dough down and then turn out onto a lightly floured board or counter. Roll it into a rectangle that is roughly 28 by 12 inches.
Spread the dough with the raspberry preserves. Then sprinkle all but 2/3 of a cup of the toasted coconut on top of the preserves. Then place the fresh raspberries on top of that.
Starting at one of the long ends, carefully roll up the dough into a tight log, but don’t squeeze too hard or you’ll squeeze out the preserves.
Cut the log into 16 large rolls. Place them in the prepared pan(s) Preheat the oven to 350 degrees. Again allow the dough to rise in a warm place (NOT in the hot oven) until doubled in bulk, about 30 to 45 minutes.
Meanwhile, make the icing- In a medium bowl, combine the cream cheese, orange zest and orange juice. Beat at medium speed until smooth.
Add in the 2 cups powdered sugar and beat at low speed until smooth and creamy. Add in another half a cup sugar if the icing is too thin to spread. Cover and set aside.
Bake the rolls at 350 degrees until they are golden brown, about 25 minutes. Set on a wire rack to cool completely.
When cool, frost with the cream cheese icing then sprinkle with the reserved toasted coconut.
