It’s the time of year for fresh fruit and farmer’s markets, and I love it! I know I have berries on the brain lately, but I just can’t help it. When the weather warms, I just seem to prefer fresh fruit or tutti fruity desserts, Recently I received some pure Irish butter from Kerrygold as a part of the their loyalty program, and I knew exactly what I wanted to make with it. Dessert pastry with fresh berries, of course!
What I love about Kerrygold’s butter, aside from it’s pure deliciousness, is that it’s made with milk from grass-fed cows that are free of growth hormones. It’s perfect for baking because of the higher butterfat content that leaves pie crust flakier and everything so delectable. I decided to make a fruity version of cinnamon rolls, but without the cinnamon. Instead, I’d fill it with blackberries and blueberries, a bit of sugar, and a delicious lemon glaze that pairs perfectly. Allow me to introduce you to black and blue sweet rolls with lemon glaze. They’re the perfect blend of sweet and tart without being overbearing and are a delicious choice for breakfast or brunch. Of course, I don’t follow the rules so this is a treat I could snack on anytime of day.
There’s just a bit of lemon zest baked right into the dough, and if blackberries or blueberries aren’t your thing this would be amazing with any seasonal fruits. You can customize the filling to use this recipe year round!
Ingredients for the Sweet Rolls Dough:
(adapted from this dough recipe from A Beautiful Mess)
- 3 tablespoons warm water
- 3 tablespoons granulated sugar
- 2.5 teaspoons active dry yeast
- 1/2 cup (8 tablespoons) Kerrygold unsalted butter
- 1 cup milk
- 2 cups unbleached bread flour
- 1 teaspoon salt
- 1 1/3 cup all purpose flour
- zest of one small lemon (about 1 teaspoon)
Ingredients for the Black and Blue Filling:
- 6 oz blackberries, cut in half, then sliced 3x
- 4 oz blueberries
- 1 tablespoon sugar
Ingredients for the Lemon Glaze:
- juice of one large lemon
- 1 cup powdered sugar
- 2 tablespoons heavy cream
Directions:
Begin by combining the water and sugar in a small bowl, stirring until combined. Add the yeast and let it sit for about 5-6 minutes until it begins to foam up. Meanwhile, melt the butter in a small saucepan over medium/low heat, then add the milk to your mixture until warmed.
Add the flours and salt to your mixing bowl, once combined add the milk mixture and the sugar and yeast mixture, mixing on low with a dough hook until your dough comes together and forms a ball. Remove bowl from stand and cover for 1-2 hours, allowing it to rise.
Once the dough has doubled in size, place it on a floured surface.
Stretch the dough out into a rectangle shape, then roll out with a rolling pin until dough is thin and even.
Cut the blackberries in pieces that are about the same size of the blueberries.
Cut the dough into 10-12 slices, then add the fruit on top. Sprinkle with sugar, then roll up the pieces.
Preheat oven to 400 degrees, then place the rolled up dough in a 9 inch round baking pan that’s been sprayed with non stick cooking spray, then cover with wrap and allow to rise a bit another 40 minutes or so.
Place the pan in the preheated oven and let bake about 30 minutes, the fruit will liquefy a bit at the bottom of the pan.
Immediately after removing the rolls from the oven, mix up the glaze. Once they’ve cooled a few minutes, begin to casually drizzle the glaze all over the tops of the rolls.
Cut the rolls apart with a sharp knife, then move to a cooling rack.
Serve while still warm, they’re delicious!
Enjoy!
Sweet rolls filled with blackberry and blueberry, then topped with a tangy lemon glaze. These rolls offer the perfect breakfast pastry for the season!
Ingredients
- 3 tablespoons warm water
- 3 tablespoons granulated sugar
- 2.5 teaspoons active dry yeast
- 1/2 cup (8 tablespoons) Kerrygold unsalted butter
- 1 cup milk
- 2 cups unbleached bread flour
- 1 teaspoon salt
- 1 1/3 cup all purpose flour
- zest of one small lemon (about 1 teaspoon)
- 6 oz blackberries, cut in half, then sliced 3x
- 4 oz blueberries
- 1 tablespoon sugar
- juice of one large lemon
- 1 cup powdered sugar
- 2 tablespoons heavy cream
Instructions
- Begin by combining the water and sugar in a small bowl, stirring until combined. Add the yeast and let it sit for about 5-6 minutes until it begins to foam up. Meanwhile, melt the butter in a small saucepan over medium/low heat, then add the milk to your mixture until warmed.
- Add the flours and salt to your mixing bowl, once combined add the milk mixture and the sugar and yeast mixture, mixing on low with a dough hook until your dough comes together and forms a ball. Remove bowl from stand and cover for 1-2 hours, allowing it to rise.
- Once the dough has doubled in size, place it on a floured surface.
- Stretch the dough out into a rectangle shape, then roll out with a rolling pin until dough is thin and even.
- Cut the blackberries in pieces that are about the same size of the blueberries.
- Cut the dough into 10-12 slices, then add the fruit on top. Sprinkle with sugar, then roll up the pieces.
- Preheat oven to 400 degrees, then place the rolled up dough in a 9 inch round baking pan that's been sprayed with non stick cooking spray, then cover with wrap and allow to rise a bit another 40 minutes or so.
- Place the pan in the preheated oven and let bake about 30 minutes, the fruit will liquefy a bit at the bottom of the pan.
- Immediately after removing the rolls from the oven, mix up the glaze. Once they've cooled a few minutes, begin to casually drizzle the glaze all over the tops of the rolls.
- Cut the rolls apart with a sharp knife, then move to a cooling rack.
- Serve while still warm, they're delicious!
- Enjoy!
Notes
PLEASE NOTE*** Prep and cook time do not reflect the rising time for the yeast!
What are some of your favorite breakfast pastries?
You can find more recipe ideas on the Kerrygold website!
