Raspberry Filled Coffeecake and Sticky Buns


One way to stretch precious raspberries–and brighten up the brunch or breakfast table–is to put raspberries in a favorite sticky bun or coffee cake recipe. Here is one dough, shaped in two ways, half as buns, half as a coffee cake. If you want to make the entire batch into rolls, double the glaze recipe to be sure the rolls will be well coated.

While either form can be frozen after baking, I think the coffee cake thaws more satisfactorily.

Raspberry Sticky Buns and Coffeecake

Basic Sweet Yeast Dough
3 c very warm water
1/3 c canola oil
1/2 c sugar
2 eggs
1 T salt
1/2 c oatmeal (not instant) or steel cut oat groats (optional)
1 c nonfat dry milk powder
1 pkg instant dry yeast (or 1 T)
4 c bread flour
approximately 3 unbleached white flour, as needed

1. Combine water, oil, sugar, and salt in a large mixing bowl. Beat in the eggs, oatmeal, dry milk powder and about 2 cups of the bread flour. Stir in the yeast and allow mixture to sit for about 20 minutes (up to an hour or so if that fits your schedule!), until the mixture is forming bubbles and beginning to expand.

2. Beat in remaining bread flour. You can use a bread hook on a mixer if you have one, but just beating with a large wood spoon will work too. The key is to beat the dough until it begins to look “satiny.”

3. Gradually add the unbleached flour, a cup at a time at first and then only small amounts, beating well after each addition. The key is to add enough so that the dough begins to form a ball around the spoon without adding so much that it becomes too dry.

4. At this point, you can either turn the dough out on to a floured surface and knead for a few minutes until it forms a smooth, springy ball OR just use your hands and knead the dough right in the bowl–you did use a very large one, didn’t you?

5. Cover the dough with a clean towel and set aside in a warm (not hot) place to rise for an hour or so. At this stage, you can also “punch down” the dough several times if that works for your schedule better. The key is to be sure the dough has risen at least once to the doubling stage.

For the Sticky Buns:

6. Prepare the Raspberry Glaze and divide evenly into two 9 inch pie plates or 9 inch square pans.

7. Cut off about a fourth of the dough and roll into a rectangle on a lightly floured surface. Spread with a fourth of the Raspberry Apple Filling. Roll up as for cinnamon rolls and cut into ten to twelve evenly sized pieces. Place the rolls in one of the prepared pans and press down lightly. Repeat with another fourth of the dough and filling.

8. Cover the pans of rolls lightly with a towel and allow to rise until doubled, about 40 to 50 minutes. Continue with the coffeecake assembly.

For the Raspberry Filled Coffeecake:

9. Roll the remaining half of the dough into a rectangle and spread with the remaining Raspberry Apple Filling.

10. Roll up as for cinnamon rolls and place the entire roll on a well-oiled baking sheet. Bring the ends of the roll together to form a circle, pinching the ends together to seal. Using kitchen scissors or a sharp knife, cut slashes a few inches apart, halfway through the roll.

11. Cover lightly with a towel and allow to rise until doubled, about 40 to 50 minutes.

12. Bake in a preheated 350 degree oven–about 25 minutes for the rolls, until the center rolls are very well-browned. The coffee cake may take about 5 to 10 minutes longer and should be deep golden brown.

12. Remove from oven. Turn the coffeecake on to a cooling rack. The sticky buns shoudl be allowed to sit in the pan for about two to three minutes. Then invert each pan onto a serving plate and allow to cool.

13. The coffeecake should be frosted with a plain powdered sugar icing before serving.

Raspberry Apple Filling and Raspberry Glaze–Base

3 c raspberries
1 1/2 c water
1/2 c sugar

Combine raspberries, water, and sugar and microwave about 3 to 4 minutes. Remove and place in a colander, separating the puree from the juice.

Raspberry Glaze

1 1/2 c raspberry juice (add water if there is not quite enough juice)
1 c sugar
2 T butter
1 t cinnamon

Combine all ingredients and microwave in a large bowl about 3 to 4 minutes, until the mixture boils vigorously. This will bubble up so be sure you have a large enough container.
Divide the glaze into two 9 inch pans.

Raspberry Apple Filling

2 c raspberry puree
1/3 c sugar
2 t cinnamon
2 c finely chopped apples–cored but not peeled

Combine all ingredients and microwave for about 2 minutes. Cool to just warm before spreading on the dough.

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