Raspberry Swirl Rolls

Ingredients for 1 servings:

• 250 ml milk, lukewarm
• 140 g sugar
• 120 g butter, soft
• 650 g flour
• 2 eggs
• 1 pinch of salt
• 30 g fresh yeast
• 400 g raspberries, frozen
• 80 g sugar
• 1 tbsp cornstarch
• 160 g powdered sugar
• 40 g butter, melted
• 4 tbsp cream

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 5 minutes

Dissolve the yeast in the warm milk. Add the sugar, butter, flour, salt, and eggs and make a yeast dough. Let the dough rise in a warm place for at least one hour, or until it has doubled in size. Then roll the dough out into a rectangle (30 x 60 cm). For the filling, mix the frozen raspberries with the sugar and cornstarch and spread it on the rolled-out dough. It is important that the raspberries are still frozen, otherwise it will be too mushy. Roll the dough into a log and cut into 16 slices. Place the slices in a prepared rectangular dish or small deep baking sheet and let rise again in a warm place for 1-2 hours. Preheat the oven to 180°C (top/bottom heat). Place the springform pan in the oven and bake for approx. 25 minutes, or until golden brown. For the icing, mix the butter with the powdered sugar and cream and spread it on the still-warm rolls. These snails taste best warm.