RAZZLE DAZZLE CHOCOLATE STICKY BUNS WITH FRESH RASPBERRY GLAZE

Breads and Pastries|Brunch|Vegetarian

Ingredients

Dough:

¾ cups milk

2 tablespoons sugar

1, ¼-ounce (7-gram) packet Red Star® Quick Rise Yeast

¼ cup salted butter, softened

4 ½ cups King Arthur® All-Purpose Flour

1 teaspoon salt

1 cup fresh raspberries

1 egg, beaten

1 teaspoon vanilla

Filling:

½ cup raspberry preserves

1 cup semi-sweet chocolate morsels

3 tablespoons butter, melted

Glaze and Topping:

1 cup powdered sugar

1 cup raspberries

2 tablespoons milk

¼ cup finely chopped pecans, lightly toasted

Instructions

Heat milk and sugar to 120° Fahrenheit, whisking until sugar is dissolved. Remove from heat and pour into the bowl of a stand mixer. Sprinkle the yeast over the top of the warm milk and let stand for 5 minutes until yeast becomes foamy.

Add the butter, salt, 3 cups of the flour, and raspberries to the yeast mixture. When blended, add egg and vanilla and mix well. Gradually another cup of the flour to the bowl and mix until a ball starts to form. The mixture will still be very sticky.

Turn the dough onto a floured countertop and add the as much of the remaining flour as needed to form a soft ball. Knead for 3 minutes, dusting with flour as needed, to prevent sticking. The dough will be soft and slightly tacky.

Place in a greased bowl and cover. Let rise in a warm, draft-free place for 1 hour and 30 minutes until doubled in bulk.

Punch the dough down, knead for 1 minute on a lightly floured counter. Cover with a clean dish towel and let rest for 10 minutes on the counter.

Roll the dough into 12″ x 15″ rectangle. Heat the raspberry preserves in the microwave for 1 minute to loosen them up and make them easier to spread. Spread the preserves all over the dough and top evenly with the chocolate chips.

Starting on the long side, roll the dough tightly, jelly-roll style, pinching the edges at the end to seal. Slice the roll into 12 even pieces, using a sharp knife, being careful not to crush the rolls as you cut. Place the cut rounds in a greased 10″ pie plate or cake pan, cut side up, in a circular design. Brush the melted butter all over the tops of the rolls. Cover and let rise again for 1 hour until double in bulk.

Bake at 375° for 20-25 minutes until browned and dough is cooked through and fluffy in the center. Cool for 15-20 minutes.

While the rolls cook, make the glaze by combining the powdered sugar, raspberries, and milk in a small bowl. Using a fork, mash the berries and mix until pink glaze forms.

Brush the glaze all over the tops of the rolls and sprinkle with the pecans.