Wondering how to look after your new tattoo? We ask the experts
Wondering how to look after your new tattoo? We ask the experts

Hannah Hillyer

5 Irish supper clubs to try for a tasty meal with friends
5 Irish supper clubs to try for a tasty meal with friends

Sarah Finnan

Last week to nominate for the IMAGE PwC Businesswoman of the Year Awards
Last week to nominate for the IMAGE PwC Businesswoman of the Year Awards

IMAGE

You can rent a room in The Merrion Hotel for a cool €7k a month
You can rent a room in The Merrion Hotel for a cool €7k a month

IMAGE

Supper Club: Mushroom, tarragon and taleggio pasta bake (or posh comfort food)
Supper Club: Mushroom, tarragon and taleggio pasta bake (or posh comfort food)

Meg Walker

5 trending cold weather layering accessories
5 trending cold weather layering accessories

Holly O'Neill

March Horoscopes: your star sign forecast for the month ahead
March Horoscopes: your star sign forecast for the month ahead

Clarisse Monahan

How solar panels caused a ripple effect of sustainability for one Irish family
How solar panels caused a ripple effect of sustainability for one Irish family

IMAGE

Social Pictures: The Dublin preview screening of ‘Shogun’
Social Pictures: The Dublin preview screening of ‘Shogun’

IMAGE

An Irish success story: how Róisín Hennerty made Kerrygold one of the best-selling butters in America
An Irish success story: how Róisín Hennerty made Kerrygold one of the best-selling butters in...

Megan Burns

Image / Living / Food & Drink
Sponsored

What to bake this weekend: Raspberry and lemon swirl rolls

Sponsored By

By Shayna Sappington
13th May 2021
Sponsored By
What to bake this weekend: Raspberry and lemon swirl rolls

These raspberry and lemon swirl rolls were a finalist recipe at the innocent Ireland dairy-free cook off. Here’s how to make them.

An airy, fruit-filled treat, these raspberry and lemon swirl rolls are perfectly paired with a cup of coffee or tea.

Created by self-proclaimed foodie Niamh, the tasty recipe was handpicked as an innocent Ireland dairy-free cook off finalist by vegan food blogger and competition judge Roz Purcell.

“I set up my food page on Instagram in the first lockdown to share my love for all things food,” Niamh said.

“I chose to make this recipe to reinvent the classic cinnamon roll, combining two of my all time favourite flavours: raspberry and lemon.”

Her swirl rolls are completely dairy-free and topped off with a vanilla glaze – a light and flavourful pastry to try out this weekend or a great batch bake for your next picnic. 

Here’s how to make them.

Raspberry and lemon swirl rolls

The dough

Ingredients
  • 240ml lukewarm hazelnut milk
  • 55g butter (melted) 
  • 1 egg 
  • 50g sugar 
  • 2 1/2tsp active dry yeast 
  • 420g all purpose flour 
  • a pinch of salt 
Method
  1. Whisk together melted butter, milk, yeast, egg, sugar and salt in a mixing bowl until combined. 
  2. Add the flour and stir until a dough begins to form. 
  3. Knead the dough on a floured surface until smooth and elastic.
  4. Shape the dough into a ball and place in a lightly greased bowl, cover and allow to rise for approximately one hour. 

The filling 

Ingredients
  • zest of 1 lemon 
  • 230g frozen raspberries 
  • 50g sugar 
  • 1tsp cornflour 
Method
  1. Mix the sugar and lemon zest together in a bowl.
  2. Add the cornflour and gently stir in the frozen raspberries. 
  3. Once the dough has risen, roll on a floured surface into a large rectangle (12 x 15 inches). 
  4. Spread the raspberry filling onto the dough, leaving a space at the edges. 
  5. Roll the dough into a log shape and cut 9 equal-sized pieces, placing them on a lined baking tray. 
  6. Cover the rolls and allow to rise for another 35-40 minutes in a warm cupboard. 

The vanilla glaze 

Ingredients
  • 1 cup icing sugar (sieved) 
  • 2 tbsp dairy-free milk 
  • 1 tsp vanilla 
Method
  1. Start by whisking the three ingredients in a bowl.
  2. Add more icing sugar or milk depending on your desired consistency.
  3. Once risen, bake in the oven at 190 degrees Celsius for 20-25 minutes until lightly brown. 
  4. Drizzle with glaze while it’s still warm and enjoy!