Right at our back door grow three kinds of raspberries: gold, red and black. The plants are as pretty as any ornamentals with their serrated leaves and coloured fruits. The black raspberries (Rubus occidentalis) are especially ornamental, the canes turning a deep purple in cold weather after the leaves have dropped.
Visitors often mistake them for blackberries because black raspberries are very little known in Europe. But they come from a similar climate and have more or less the same growing requirements as the European raspberries therefore are not difficult to grow here. The fruits are somewhat firmer than red raspberries and they taste different, more aromatic. In our garden they start to ripen a little earlier, but the season of the different kinds of raspberries overlaps, which is why I could make these rolls with both kinds.
The softer red raspberries were mashed and the black, firmer ones left whole to make little pockets of colour and flavor. If you don’t have/can’t find both kinds of berries, either one will do (frozen raspberries are fine, too), but I would stick to the method, mashing only half of them.
This time I even made glaze which I usually consider unnecessary, but the raspberries being both sweet and tart prevent the rolls from turning too sweet. My sister especially was happy I included the glaze.
Getting up in the morning is a pleasure when I know there’s a raspberry roll waiting for me!
Black and red raspberry rolls
500 g (3 1/2 cups) all-purpose flour plus more for rolling out
3 tbsp sugar
½ tsp salt
1 tsp cinnamon
125 ml (1/2 cup) warm milk
20 g fresh yeast or 2 ½ tsp active dry yeast
115 g (½ cup) butter, room temperature
2 eggs, room temperature, lightly beaten
½ cup sour cream
120 g (1 cup) red raspberries
120 g (1 cup) black raspberries
50 g (1/4 cup) sugar
1 tsp cornstarch
For the form:
2 tbsp butter
2 tbsp sugar
125 g (3/4 cup) confectioners sugar
1 ½ tbsp. sour cream’
3 tbsp butter, melted and slightly cooled
In a large bowl, mix the flour with sugar, cinnamon and salt. Make a well in the center and pour in the warm milk in which you have dissolved the yeast. Mix in some of the flour to make a sponge in the middle of the bowl. Slice the butter and put the slices around the sponge (the warmth of the sponge will soften the butter slightly and make it easier to incorporate). Cover the bowl with plastic and leave for about 20 minutes, until bubbles have formed. Then add eggs and cream, mix everything together and knead until the dough feels silky and smooth, adding a little more flour if the dough is very sticky. Cover the bowl and set aside to rise until doubled in bulk, about 1 hour, though it will take longer in a cool environment
While the dough is rising, prepare the filling:
Butter a 25 cm (10-inch) pie plate or baking dish with the 2 tablespoons of butter. Sprinkle the sugar in the buttered pan and shake gently to distribute it. In a medium bowl, mash the red raspberries with sugar and cornstarch ( I use a potato masher for this). Add the black raspberries whole and mix them in.
Push the dough down. Roll into a 30 x 50 cm (12 x 20 inch) rectangle. Distribute the raspberry filling more or less evenly over the dough. Tightly roll up the rectangle lengthwise. Slice into rounds about 5 cm (2 inch) wide (I end up with 12) and set them in the pie plate, cut side facing up. Let rise for 30 minutes.
Preheat oven to 190 degrees Celsius (375 Fahrenheit). Bake the rolls in the center of the oven until well risen and browned, about 30 minutes.
Make the glaze by mixing the sugar with cream and melted butter. Spoon the glaze over the rolls.