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Instructions:
Step 1: Prepare the Dough
- Warm the Milk: In a small saucepan, heat the milk over medium heat until it is warm (not hot). Remove from heat and stir in the melted butter and sugar until dissolved.
- Activate the Yeast: Sprinkle the yeast over the warm milk mixture. Let it sit for about 5-10 minutes, or until it becomes frothy. If the mixture doesn’t bubble, your yeast may be expired, so it’s best to start over with fresh yeast.
- Combine Dry Ingredients: In a large bowl, combine the flour and salt. Once the yeast mixture is ready, add it to the flour mixture, along with the egg. Stir until a dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. You can also use a stand mixer with a dough hook if you prefer.
- Let the Dough Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Step 2: Prepare the Raspberry Filling
- Cook the Filling: In a small saucepan, combine the raspberries, sugar, cornstarch, lemon juice, and lemon zest (if using). Cook over medium heat, stirring frequently, until the mixture thickens and becomes jam-like. This should take about 5-7 minutes. Remove from heat and let it cool.
Step 3: Assemble the Rolls
- Roll Out the Dough: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a rectangle about 12×18 inches.
- Spread the Filling: Evenly spread the raspberry filling over the dough, leaving a small border around the edges.
- Roll the Dough: Starting from one long edge, tightly roll the dough into a log. Use a sharp knife or dental floss to cut the log into 12 equal slices.
- Arrange the Rolls: Place the rolls in a greased 9×13-inch baking dish. Cover with a towel and let the rolls rise for another 30 minutes.
Step 4: Bake the Rolls
- Preheat the Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
- Bake: Once the rolls have risen, place them in the preheated oven and bake for 20-25 minutes, or until golden brown.
Step 5: Make the Lemon Glaze
- Mix the Glaze: While the rolls are baking, whisk together the powdered sugar, lemon juice, lemon zest, and milk until smooth. Adjust the amount of milk to get your desired consistency.
- Drizzle the Glaze: Once the rolls are out of the oven, let them cool for about 10 minutes. Drizzle the lemon glaze generously over the warm rolls before serving.
Tips for Success:
- Fresh or Frozen Raspberries: Both fresh and frozen raspberries work well in this recipe. If using frozen, make sure they’re fully thawed and drained to prevent excess moisture in the filling.
- Customize the Glaze: If you prefer a tangier glaze, you can increase the amount of lemon juice or add a pinch of salt to balance out the sweetness.
- Storage: These rolls are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days. To reheat, warm them in the oven or microwave for a few seconds.
Conclusion:
These Raspberry Lemon Rolls offer the perfect balance of sweet, tart, and citrusy goodness. With their fluffy texture, jammy raspberry filling, and zesty lemon glaze, they’re a delicious treat that will brighten up any morning or occasion. Whether you’re preparing them for a weekend brunch or sharing them with family and friends, these rolls are sure to impress. Try making them today, and enjoy the delightful combination of flavors that will leave everyone asking for seconds!
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