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Mouth Watering Chocolate Raspberry Swirls

  • Intermediate
  • 12 Servings
  • 40 min
Baking Success Or Baking Mess


4-3/4 to 5-1/4 cups all-purpose flour
1/3 cup sugar
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
1-1/2 teaspoons salt
3/4 cup water
3/4 cup milk
1/3 cup butter or margarine
2 eggs
2/3 cup raspberry jam
1/2 cup semi-sweet chocolate chips
Chocolate Glaze
4 (1-ounce) squares semi-sweet chocolate
1/4 cup butter or margarine
1/2 cup raspberries


Combine 2 cups of the flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water, milk and butter until very warm (120° to 130°F); gradually add to blour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough of the remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface for 10 minutes. Roll dough to a 24 x 18-inch rectangle.

Spread dough with jam to within 1 inch of edges. Sprinkle with chocolate chips. Beginning at long side of rectangle, roll up tightly as for jelly roll; pinch seams and ends to seal; cut into 12 pieces. Place pieces in greased 13 x 9-inch pan, cut sides up; flatten slightly. Cover tightly with plastic wrap and refrigerate 2 to 24 hours.

Remove from refrigerator. Uncover dough; let stand for 15 minutes. Bake at 375°F for 35 to 40 minutes or until golden brown.

Chocolate Glaze: Melt chocolate and butter together; stir until smooth.

When Raspberry Swirls are baked, remove from oven and invert onto serving tray; drizzle with Chocolate Glaze. Serve with fresh raspberries.

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