Selma Michael, Realtor

Heart Shaped Raspberry Rolls are the ultimate Valentine’s Day treat! They're super yummy and beautiful! Directions Preheat oven to 350F.... For the dough: In the bowl of a stand mixer fitted with the dough hook, add all the dough ingredients and stir until combined. Turn mixer on medium speed and knead for 5 minutes, or until smooth. Remove dough to a floured work surface, cover, and let rest for 10 minutes. In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95F (35C)). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 8-10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step. Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours. Here’s a little tip: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150F (66C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven For the filling: In a medium bowl toss frozen raspberries with sugar, cornstarch and orange zest. After dough has rested, use a floured rolling pin to roll it out into a 9 by 15-inch rectangle. Spread evenly with raspberry mixture. Starting on the long side, tightly roll dough up, stopping at center. Roll the other side up, stopping when two sides meet at the middle. Gently press together. Use a very sharp knife to cut off ends, then cut dough into 10 equal pieces. Shape pieces into hearts by pinching the bottom of roll between two fingers into a point. Place in greased pie pan, with points toward the center, or place in a greased 9 by 13-inch baking pan. Bake for about 25 minutes, or until lightly golden brown. Let cool on a wire rack for at least 5 minutes. For the icing: While rolls cool, place chocolate hazelnut spread into a zip top bag and cut a small hole in one corner. Drizzle spread over rolls just before serving.

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