Berry rolls with frosting
All posts, Buns, Recipes

Berry rolls with frosting

**I partnered with Le Creuset to create this recipe

These buns are soft, fluffy, and filled with the dreamiest sweet curd. Topped with a smooth cream cheese frosting and a sprinkle of flower petals, they’re just as pretty as they are delicious. Perfect for any cozy baking day!

Serving Size:
6 rolls
Time:
3 h
Difficulty:
3/5

For the dough:

  • 1 dl | 1/2 cup warm milk
  • 1 1/4 tsp instant yeast
  • 1 eggs room temp
  • 40 g room temp butter
  • 1/2 tsp salt
  • 1/2 dl | 1/4 cup sugar
  • 5 dl | 2 1/2 cups all purpose flour

For the filling:

  • 90 g room temp butter
  • 1 dl | 1/2 cup sugar
  • 1,5 tbsp cardamom
  • 1 tbsp vanilla sugar or vanilla extract

For the berry curd filling:

  • 125 g Blueberry (frozen or fresh)
  • 125 g Raspberry (frozen or fresh)
  • 1 tsp cardamom
  • 4 tbsp water
  • 6 tbsp sugar
  • 2 tsp corn starch

For the frosting:

  • 170g cream cheese
  • 75g room temp butter
  • 3,5 dl | 1 3/4 cup powdered sugar
  • 1 tbsp vanilla extract
  • Pink and purple gel food coloring

Directions

  1. Start by making the berry curd, combine all ingredients to the curd in a sauce pan. Cook on medium high heat until thick.
  2. Take of the heat and sift the curd until a smooth texture. Place in the fridge to cool completely.
  3. Start by blooming the yeast with the sugar and warm milk. Let bloom for 10 min.
  4. Then add all ingredients except the butter.
  5. When a dough is starting to form add the butter one cube at a time.
  6. When your dough don’t stick to the sides, set aside to rest for 1,5 hours.
  7. While the dough is resting make the filling by combining all ingrediens in a bowl, until smooth texture.
  8. When done proofing, roll out your dough, then spread the sugar filling.
  9. Then add spoonfulls of the curd and spread evenly.
  10. Once proofed, roll out your dough and spread the sugar filling evenly.
  11. Next, add spoonfuls of the curd and spread it out.
  12. Roll it up and cut carefully, I couldn’t use my usual thread method since the curd made it very slippery, so I recommend cutting it with a knife.
  13. Place the rolls in a pan and let them proof for 30 minutes before baking at 175°C (350°F) for 20-30 minutes.
  14. Take out and let cool!
  15. Meanwhile, make the frosting by mixing the butter and cream cheese until smooth, then add the remaining ingredients.
  16. Transfer to a piping bag and drizzle over the buns. Decorate with flower petals and devourrr!!!