GF NF
Makes 9 rolls
A few days ago, I was thinking about Chelsea buns, which we had occasionally as a treat as children. Chelsea buns are a bit like cinnamon rolls, but the ones I had growing up just had raisins and spices rolled into the dough and were topped with a simple icing glaze. I wanted to try make them to nostalgia’s sake but they weren’t actually my favourite. And then, I thought about what I actually love and might actually love to fill some sweet bread rolls and my mind immediately went to raspberries. And so, here is a recipe for gluten free raspberry rolls, inspired by cinnamon rolls but berry-er!
What you need:
250 mls of warm milk
1 teaspoon of dried yeast
30 grams of white sugar
125 grams of white rice flour, plus extra for rolling out the dough
15 grams of buckwheat flour
50 grams of tapioca starch
100 grams of potato starch
15 grams of psyllium husk
5 grams of xanthan gum
10 grams of baking power
6 grams of salt, plus extra pinch for the icing
15 mls of neutral oil (for example, sunflower oil or light olive oil)
2 small eggs
100 grams of very soft butter (divided into 50 grams and 50 grams), plus extra for greasing the baking pan
250 mls of good quality raspberry jam
175 grams of cream cheese
100 grams of icing sugar
15 mls of vanilla essence
What to do:
1. Grease a square baking pan with the extra butter and then line the pan with baking paper. My baking pan measured 9 inches by 9 inches (just over 22 cm by just over 22 cm).
2. Mix together the warm milk, yeast and sugar in a large bowl and set aside in a warm place for 5 to 10 minutes for the yeast to bloom.
3. Once the yeast has started blooming and looks frothy on top, add the white rice flour, buckwheat flour, tapioca starch, potato starch, psyllium husk, xanthan gum, baking powder, salt, oil and eggs to the bowl and mix together thoroughly.
4. Add 50 grams of very soft butter to the bowl and mix thoroughly to make a sticky dough.
5. Cover the dough (I used a plastic freezer bag, which I’d cut open to make a large rectangle of plastic) and leave to rest in the fridge for about half an hour.
6. Place a large sheet of baking paper on the kitchen counter, or whatever work surface you will be using. I tore off a piece that was about 45 cms long. Generously sprinkle the baking paper all over with white rice flour.
7. Scoop the dough out of the mixing bowl straight on to the floured baking paper. Sprinkle extra flour on top of the dough and then turn it over so the side that was initially at the bottom is now at the top. As you turn it over, re-flour the baking paper.
8. Carefully shape the dough into a rough ball and then roll the ball into a rectangle shape, about 30 cms wide by 45 cms long. Use extra white rice flour as needed to prevent sticking and making sure there is some flour between the dough and the baking paper as this will help when rolling the dough later.
9. Carefully spread the raspberry jam all over the surface of the dough, going as close to the edges as possible.
10. Gently roll the dough up into a long spiral, using the baking paper to help roll and then gently peeling off the paper so if doesn’t get rolled up with the dough.
11. Trim the ends of the long roll, so the edges are neat, and then cut the roll into 9 equal pieces along the length of the roll.
12. Place each cut piece of dough in the lined pan, with one side showing the raspberry filling facing upwards and the other side facing down into the pan.
13. Cover the rolls with the plastic (I use the same piece of plastic cut from a large freezer bag that I used in step 5) and then a clean tea towel and then place in a warm place to rise for at least an hour until the dough has increased in size to about 1.5 to 2 times its original size.
14. Once the dough has risen, turn the oven on to 180°C to preheat.
15. Once the oven is warm, remove the plastic wrap and tea towel from the baking pan, and place the baking pan in the middle of the preheated oven for about 10 minutes. After about 10 minutes, cover the pan with foil (as otherwise the tops of the rolls will burn) and bake for a further 15 to 20 minutes.
16. Once the rolls have finished baking, remove them from the oven and leave to cool in the baking pan on a cooling rack.
17. To make the icing, mix together the remaining 50 grams of soft butter, cream cheese, icing sugar, vanilla essence and a pinch of salt until light and fluffy. Once the rolls have cooled completely, spread the icing over the top of the rolls and serve immediately.
18. Enjoy!
Some, Some and Some 