Raspberry Blood Orange Swirl Buns 

Directions

Dough  

1. Lightly grease a 9 x 13 pan. Set aside.
   
2. Use a stand mixer and paddle attachment for best results. 
   
3. In a small bowl combine yeast, water and sugar. Let sit for 5 minutes.
4. In a medium bowl, combine 1 package Kinnikinnick All Purpose Flour Blend, baking powder, xanthan gum and salt. Set aside.
5. In mixing bowl combine eggs, oil, butter, lemon juice, honey, blood orange zest and juice. Mix for 30 seconds.
6. Add warm milk and yeast mixture. Mix for 1 minute.
7. Slowly add flour mixture to liquid while continuing to mix.  Mix on low speed until combined.
8. Mix on medium-high speed for 2 - 3 minutes.

Proof Dough  

1. Lightly flour countertop and scoop dough into a mound.
2. Sprinkle with Kinnikinnick All Purpose Flour Blend and lightly knead until dough is workable and less sticky (approx. ⅓ - ½ cup flour required).
3. Form dough into a log and cover with plastic wrap.
4. Let dough rest for 30 minutes. 

Raspberry Blood Orange Filling 

1. In a small bowl combine seedless raspberry jam, blood orange zest and juice. Mix until smooth. Set aside.
2. Break fresh raspberries into small pieces. Using a paper towel remove excess liquid. Set aside.  

Simple Syrup (Optional)

1. Bring sugar and water to a boil, do not stir. Boil for 3 minutes. Let cool completely.
2. Simple Syrup can be stored in the refrigerator for up to 3 weeks.

Blood Orange Cream Cheese Icing (Optional)

1. Mix cream cheese until smooth (approx. 3 - 5 minutes).
2. Add butter and mix until combined.
3. Slowly add icing sugar alternating with blood orange zest and juice. Mix until smooth.
4. Store in the refrigerator until ready to use. 

Assembly

1. Roll proofed dough out on parchment paper slightly floured to ½ inch thick (10" x 12").
2. Spread dough with Raspberry Blood Orange Filling.
3. Sprinkle with broken raspberry pieces.
4. Using the parchment paper to help, roll dough tightly into a log widthwise.
5. Cut into 12 - 15 Raspberry Blood Orange Swirl Buns.
6. Nestle close together in 9 x 13 baking pan.
7. Cover and proof for 50 minutes. 

Bake and Finishing 

1. Preheat oven to 375°F (190°C).
2. Brush top of buns with optional melted butter or olive oil before baking.
3. Bake in preheated oven for 27 - 30 minutes.
4. Remove from oven and immediately brush or spray with Optional Simple Syrup.
5. Cool for 10 minutes before icing with Optional Blood Orange Cream Cheese Icing. 

 Yields 12 - 15 Buns