Raspberry & Blackberry Sweet Rolls | Driscoll's

Ingredients

• Dough:
• 400 grams all-purpose flour, divided
• 100 grams granulated sugar
• 1 Tbsp. instant yeast
• 1 Tsp. salt
• 240 ml milk, warmed to about 24°C
• 3 ml vegetable oil
• Filling:
• 170 grams Driscoll’s Raspberries
• 170 grams Driscoll’s Blackberries
• 1 Tsp. cornstarch
• Zest of 1/2 large lemon
• 55 grams unsalted butter, softened
• 100 grams granulated sugar or light brown sugar
• Glaze:
• 150 grams confectioners’ sugar
• 3 Tablespoons unsalted butter, melted
• 1/2 Tsp. vanilla extract
• 2 – 3 Tbsp. whole milk, divided