Raspberry Hazelnut Breakfast Rolls with a Sweet Lemon Glaze
Prep time
Cook time
Total time
Serves: 12
For the dough:
  • 7 g packet dry yeast
  • 115 ml warm water
  • 115 ml milk, scalded and cooled
  • 50 g white caster sugar
  • 1 tsp salt
  • 1 egg
  • 75 g unsalted butter, melted
  • 500 g plain flour
For the raspberry filling:
  • 500 g frozen raspberries
  • 100g hazelnuts, toasted and crushed
  • 75 g granulated sugar
  • Zest of 1 lemon
  • 1.5 tsp cornflour
  • 100 g butter, melted
  • 75 g light brown sugar
For the lemon glaze:
  • 225 g icing sugar
  • Juice of ½ a lemon
  • 3-4 tbsp milk
  1. In a pan, bring the milk just to the boil (don't evaporate or you will change the liquid quantities in the dough), then leave to cool slightly
  2. In a small bowl, mix the yeast with the warm water
  3. Sieve the flour, salt and sugar into a large bowl and make a well in the middle
  4. Add the milk, butter, egg and yeast mixture and mix to make a soft dough
  5. On a lightly floured surface, knead the dough for 10-15 minutes until soft and elastic (this can also be done using the dough hook in a stand mixer for about 5 minutes. If the dough is too sticky to work with, add a little extra flour)
  6. Place the dough in an oiled bowl, cover with oiled cling film or a clean tea-towel and leave to rise in a warm place until doubled in size, about 1 hour
  7. Meanwhile, prepare the filling by mixing the frozen raspberries with the toasted hazelnuts, granulated sugar, lemon zest and cornflour
  8. Once the dough has doubled, knock it back by punching it down to remove the air, then roll out on a lightly floured surface into a rectangle 35cm by 25cm (about the size of an A4 piece of paper)
  9. Brush the dough with the melted butter, sprinkle over the brown sugar, then spread over the rest of the raspberry filling until evenly distributed
  10. Lift the longer edge of the dough and roll it into a tight log, pinching the edge to seal it
  11. Cut the log into 12 equal slices and place them in a baking tin (at this stage you can place them in the fridge or freezer. Once ready to use, put them in a warm place until they have returned to room temperature)
  12. Cover and leave to rise again until doubled in size, about 30 mins - 1 hour
  13. Pre-heat the oven to 180oC. Bake the rolls for 30-40 minutes until golden brown
  14. While the rolls are baking, make the glaze by mixing the icing sugar, lemon juice and milk
  15. Remove from the oven and pour over the lemon glaze
  16. Best served warm
  1. You can make these a day ahead so they're ready just in time for breakfast. Once you have cut the log into 12 pieces, arrange them in your baking dish, cover and place in the fridge overnight. In the morning, get them out of the fridge and leave them for about an hour to an hour and a half until they have returned to room temperature and have risen to double their original size. Then bake as normal
  2. If you freeze the dough, cover them to stop them drying out, and defrost slowly in the fridge
Recipe by Em 'N Zest at http://emnzest.com/blog/raspberry-hazelnut-breakfast-rolls/