Lemon Raspberry Rolls

Prep Time:

2 hours

Cook Time:

30-35 minutes

Serves:

9-10 Servings

Level:

Difficult

About the Recipe

Ingredients

Dough

1/4 cup fine white sugar

2 tsp salt

7 oz soft unsalted butter

7 oz milk

4.5 cups bread flour

2 eggs

2 tsp instant yeast

Filling

1 1/4 cup light brown sugar

5oz soft unsalted butter

1 cup of raspberries

1 tsp lemon zest

Preparation

STEP 1: For the dough, combine the ingredients (flour, salt, instant yeast, warm milk, sugar, eggs, and butter) in a bowl and mix for a few minutes until the dough forms and is pretty smooth.

STEP 2: Transfer the dough out the bowl and knead the dough with your hands until completely smooth.

STEP 3: Leave the dough to rise in a covered bowl for 1 hour (or until doubled in size) in a warm place!

STEP 4: Prepare the filling while you wait, combine the softened butter with the brown sugar in a small bowl. Leave aside.

STEP 5: Zest one lemon and keep aside with your cleaned and dried raspberries.

STEP 6: Roll out the dough to about 90 x 45cm. Spread the brown sugar butter filling on the top, not putting too much. Sprinkle on your zest and raspberries. Then roll up the dough tightly like a snail.

STEP 7: Using a thin string, cut your rolls out. I usually get about 6 large rolls (with one or two super tiny ones).

STEP 8: Place into a pan (any shape should work), just make sure the rolls are touching side to side. Leave to rise another 20 minutes.

STEP 9: Egg wash them with a mixture of egg whites and a few tbsp's of milk.

STEP 10: Bake at 375F for about 30-35min. or until golden brown.

STEP 11: Add the cream cheese frosting while warm! Enjoy!