Tag Archives: lime glaze

Lime Glazed Raspberry Sweet Rolls

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Starting with a traditional cinnamon roll dough, these rolls use raspberry jam as a filling and are iced with a lime glaze.

I used this Homemade Raspberry Jam for the filling.

This recipe makes a lot: 36-40 large rolls. You can scale the recipe back if you don’t want as many OR Rolls can be frozen either after or before cooking.

To freeze before cooking: Prepare dough. Fill and roll dough into log. Slice into rounds and place each round on a foil lined baking sheet, not touching. Freeze until solid and then place in Ziploc bags and return to freezer. Place frozen rolls in prepared pan and allow to rise in a warm place until doubled (about 2-3 hours). Bake and frost as directed.

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RECIPE:

Lime Glazed Raspberry Sweet Rolls

Raspberry Rolls 3

2 ½ cups buttermilk*
1 cup butter
1 cup sugar
4 large eggs
zest from 1 lime
2 tsp salt
9 – 9 ½ cups flour, divided
1 ½ Tbs instant yeast
1 cup raspberry jam

Place buttermilk, butter and sugar in a medium saucepan. Stir over medium heat until butter is melted. Pour into a large mixing bowl (stand mixer) and let mixture cool for 15-20 minutes. Mix in eggs, lime zest and salt. Add 4 cups of flour and the yeast and mix until smooth. Add additional 5 cups of flour and knead until smooth. Add additional flour, if necessary, to make a soft dough that barely pulls away from the edge of the bowl. Dough will be slightly sticky. Cover dough with plastic wrap touching the dough and refrigerate for 60 minutes.

Preheat oven to 350°F. Lightly butter rimmed baking sheets or 9”x13” pans.

Divide dough into two halves. On a lightly buttered surface, pat each dough half into a rectangle about 12”x18”. Spread with raspberry jam. Starting from long edge, form a roll. Pinch edge to seal. Use a knife to lightly score dough into 18-20 sections about 1” apart. Place a strand of dental floss under the dough log and cross over the top of the dough at the scored marking. Pull dental floss to cut through dough. Place in prepared pan. Cover with a thin towel and allow rolls to rise in a warm place for 45-60 minutes.

Bake at 350ºF for 18-20 minutes. Cool for 5-10 minutes. Spread warm rolls with lime glaze.

Makes 36-40 rolls

*Buttermilk substitute: Scald 2 cups of milk (bring to boiling point) and then stir in ½ cup plain yogurt

Lime Glaze

4 Tbs melted butter
3 Tbs heavy cream
2 Tbs lime juice
2 tsp lime zest (zest from 1 lime)
4 cups (1 lb) powdered sugar

Use a whisk to mix all glaze ingredients.

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Filed under Breads, Breakfast/Brunch, Desserts

Pear Cardamom Bundt Cake with Lime Glaze

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I love the smells of fall baking. That combination of fruits like apples and pears with heavily fragrant cinnamon, cardamom and other spices. This recipe makes a highly adaptable batter that can be made into a bundt cake, quick-bread loaves, or muffins. Or if your bundt pan is on the small side, like mine, a combination of both cake and muffins. Breakfast and dessert all in one shot!

The lime glaze provides a tart, but sweet contrast to the fragrant fall flavors in the pear cake.

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I love cinnamon, but I don’t enjoy large amounts of nutmeg. Small amounts are fine, but I find that it can be very overpowering. One of my favorite fall spices to bake with is cardamom, and I will often swap out nutmeg in a recipe and replace it with cardamom. Cardamom is in the same family as ginger, but it is the seeds and pods that are ground and used for cooking, unlike the root with ginger. It is often used in Indian cooking, but is also a great compliment to cinnamon. It is a versatile spice that can be used in both sweet and savory cooking.

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The recipe below makes enough batter for a 12-cup bundt pan. My bundt pan only holds 10 cups, so I use the recipe to make 6 muffins (measure these out first) and the smaller bundt cake. Without the glaze, the muffins make a great breakfast, and they bake up light and airy.

The pears in this recipe are very finely chopped, or grated. I use a food processor to chop them finely. Pear skins are very thin, so I leave those on. They are not noticeable at all in the baked goods.

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RECIPE:

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Pear Cardamom Bundt Cake with Lime Glaze

Cake:
3 medium pears
about 1/2 cup buttermilk, milk or plain yogurt (see recipe for exact amount)
3/4 cup butter (1 1/2 sticks), softened
1 1/2 cups brown sugar
3 eggs, lightly beaten
2 tsp vanilla extract
3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground cardamom
1 cup finely chopped walnuts or pecans

Lime Glaze, recipe below (optional)

Preheat oven to 350°F. Grease and flour desired pans: one 12-cup bundt pan; one 10-cup bundt pan plus 6 muffin cups; 2 loaf pans; or 24 muffin cups.

Core pears. Finely chop or grate unpeeled pears (I use a food processor) and place in a 2-cup measuring cup. Use a fork to slightly mash the pears (you should have about 1 1/2 cups chopped, mashed pears). Add buttermilk to the pears to equal 2 cups. Set aside.

In a medium mixing bowl, beat butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Mix in pear/buttermilk mixture.

In a small bowl, combine flour, salt, baking soda, baking powder, cinnamon and cardamom. Mix into pear batter just until combined. Fold in nuts. Pour batter into desired pans and bake as directed below.

FOR A 12 CUP BUNDT PAN: Bake for 50-60 minutes.

FOR A 10-CUP BUNDT PAN: First scoop batter into 6 muffin cups. Pour remaining batter into 10-cup bundt pan. Bake bundt for 35-45 minutes and muffins for 18-20 minutes.

FOR TWO LOAF PANS: Bake for 50-60 minutes.

FOR 24-26 MUFFINS: Bake for 18-20 minutes.

Lime Glaze (optional):
2 cups powdered sugar
2 Tbs heavy cream
1 Tbs lime juice
zest of one lime

Combine all glaze ingredients and mix until smooth. Add additional lime juice or cream until glaze can be drizzled over cake. Cool cake or loaves completely before drizzling with glaze.

 

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Filed under Breads, Breakfast/Brunch, Desserts