Raspberry Truffle Cake
You can never have too many dessert recipes, so give Raspberry Truffle Cake a try. One serving contains
Raspberry Jam Swirled Buns
Details
- Serving Size: 30
- Vegetarian: True
- Weight Watchers: 5 Points
Cuisine
- bread
Ingredients
- 5 1/2 cups all-purpose flour, sifted, you will need extra flour for kneading and such
- 2 1/4 tsp (1 envelope) instant dry yeast
- 1/2 tsp salt
- 5 tbsp white sugar
- 2 cups milk, lukewarm
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- lemon zest from one lemon
- 1 cup raspberry jam, 1 teaspoon per each bun
- about 1/4 cup butter (for brushing between buns and baking pan)
- 1 egg + 1 tablespoon water for egg wash
Instructions
In a large bowl combine all your dry ingredients. These include your flour, salt, yeast, and sugar.
When your dough has doubled, punch the air out and put it on a very lightly dusted countertop.
You want to roll it out enough to divide the dough into 30 pieces.
Then you want to fold the dough in half encompassing the jam in the center.
Finally take the two ends and fold them together. This will create that signature swirled interior.
Brush the bottom of the pan with butter, and if you want the sides as well.
Place the seam side down and the smooth top facing up.
Brush the tops with a little egg wash, just an egg with a tablespoon of water.
Bake for 25 minutes until they're golden.
Buns are meant to be eaten hot, straight from the oven while they're fluffy and steamy.
Serve with a dusting of powdered sugar. Or slice in half and toast with butter. And as always, Chow!
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