Step 1

In a large bowl, whisk together the active sourdough starter and milk until the starter is fully dissolved. Next, whisk in the sugar and egg until well incorporated.

Step 2

Sift the flour and salt into the bowl, stirring until a shaggy dough begins to form. Then, add the room temperature butter, mixing either by hand or with a stand mixer until fully incorporated. It is important to use room temperature butter or this step will be difficult. You can test the butter’s softness by pressing your finger into it. If you can easily push all the way through without resistance, then the butter is ready.

Step 3

After mixing, cover the dough with a damp cloth and allow it to rest for 20 minutes allowing the flour to fully absorb all the liquid.

Step 4

Uncover the dough and knead it on medium speed with a dough hook attachment for approximately 12 minutes. The dough is ready when it becomes smooth and pulls away from the sides of the bowl. If working without a stand mixer strengthen knead the dough by hand for the same amount of time.

Step 5

Cover the bowl with a damp cloth to bulk ferment the dough at 71°F(21°C) for 10-12 hours, or overnight. The dough will need to rise until it is double its original size. It’s important to note that rise times can vary based on the temperature in your home, so adjust the time accordingly.

Step 6

Add the frozen raspberries, sugar, and cornstarch to a small bowl. Use a fork to mix everything together, and break the raspberries into small pieces no bigger than a pea. Set the bowl aside. If Using fresh raspberries, double the amount of cornstarch.

Step 7

Before turning out the dough, lightly dust your work surface with flour. Gently pat the dough into a square shape and use a floured rolling pin to roll it out into a 15″x15″ rectangle.

Step 8

Spread the prepared raspberry filling mixture evenly over the sheet of sweet dough, leaving a one-inch margin along the length of the dough. This margin will help to seal the rolls when you roll up the dough.

Step 9

Once the filling is spread, roll dough up tightly into a log. Start with the end opposite of the margin and roll inwards applying a gentle pressure. Lightly wet the margin with water before sealing the dough. Allow the roll to rest, seam side down, for a minute to ensure a tight seal.

Step 10

Using a non-serrated knife cut 15-16 1u0022 rolls, only cutting 3/4 through so they are all still connected at the bottom.

Step 11

Transfer the log to a parchment lined pizza pan, and shape it into a circle with the rolls facing outward so that both ends meet.

Step 12

Turn each roll on its side, with it slightly overlapping the last, until all the rolls are facing upwards and tilted in the same direction.

Step 13

Allow the wreath to rise at a temperature of around 71°F (21°C) for two to three hours. During this second rise, the rolls will increase in size and become visibly poofy. It’s important to note that rise times can vary based on the temperature in your home, so adjust the time accordingly. See notes for a way to speed up second rise times.

Step 14

Position your wreath on the center rack of a 350°F (177°C) preheated oven and bake for 30-35 minutes.

Step 15

While the wreath is baking, prepare the frosting. In a medium sized bowl, beat together the butter, cream cheese, powdered sugar, and milk until you achieve a creamy lump-free frosting. Add more or less milk as needed to achieve your desired consistency.

Step 16

Once out of the oven allow the sourdough raspberry roll wreath to cool for 15 minutes before frosting. Serve and enjoy!