Lemon Raspberry Rolls Recipe – Simple Recipe Ever: There is no need to seek any farther than these Lemon Raspberry Rolls if you are in search of a lovely combination of sweet and sour tastes that are held within a tender and airy dough.
Lemon Raspberry Rolls Recipe – Simple Recipe Ever
A lovely complement to any brunch, breakfast, or dessert table, these rolls are bursting with the sharpness of lemon and the sweetness of raspberries, making them an ideal choice for any occasion. You can take pleasure in the wonderful aroma that is emanating from your oven if you follow this simple recipe.
Ingredients:
For the dough:
- 2 ¼ teaspoons active dry yeast
- ¾ cup warm milk (110°F/45°C)
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¼ cup unsalted butter, softened
- 1 egg
- 3 cups all-purpose flour
For the filling:
- ½ cup granulated sugar
- Zest of 2 lemons
- 1 cup fresh raspberries, gently crushed
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Zest of 1 lemon
Instructions
- Warm milk and yeast should be mixed together in a small basin in order to activate the yeast. Wait around five to ten minutes until it becomes foamy.
- Getting ready to make the dough involves combining the yeast mixture with sugar, salt, butter that has been softened, and an egg in a large mixing basin.
- While continuing to mix, gradually add flour until a soft dough is formed. For approximately five to seven minutes, on a surface dusted with flour, knead the dough until it is smooth and elastic.
- The first step is to place the dough in a bowl that has been greased, cover it with a clean kitchen towel, and allow it to rise in a warm location for around one to one and a half hours, or until it has doubled in size.
- In order to prepare the filling, combine sugar and lemon zest in a small bowl. This will impart a light lemon taste to the sugar.
- The dough should be rolled out: Once the dough has doubled in size, punch it down and roll it out on a surface that has been dusted with flour into a rectangle that is approximately 12 inches by 18 inches.
- The filling is spread by first sprinkling the sugar that has been infused with lemon zest in an even manner over the rolled-out dough, and then scattering crushed raspberries on top of that.
- Prepare the dough by rolling it into a log, beginning with the long side of the dough and rolling it tightly. You can use a sharp knife or dental floss to cut the log into twelve equal pieces.
- During the second rise, place the rolls in a baking dish that has been buttered, making sure to leave some space between each roll.
- Allow them to rise for an additional thirty to forty minutes while you cover them with a kitchen towel.
- Bake: Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Put the rolls in the oven for twenty-five to twenty-five minutes, or until they have a golden brown color.
- Prepare the glaze: While the rolls are baking, prepare the glaze by combining powdered sugar, lemon juice, and lemon zest in a bowl and whisking on high speed until the mixture is smooth.
- After the rolls have been removed from the oven, sprinkle the glaze over them while they are still warm. This will provide the rolls with a glaze.
- Serve, and indulge in: Please wait till the rolls have slightly cooled down before serving. They taste best when they are still warm and fresh!
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Tips and Tricks
When activating the yeast, make sure the milk is warm but not hot. This will prevent the yeast from being killed.
In order for the rolls to become lighter and fluffier, it is important that you do not skip the second rise.
Frozen raspberries can be used in the event that fresh ones are unavailable; however, before using them, they should be well thawed and drained.
There is a possibility of adding a layer of cream cheese filling in addition to the raspberries before rolling up the dough. This would be a variant.
Nutritional Information (per serving):
- Calories: 280
- Total Fat: 6 g
- Saturated Fat: 3.5 g
- Cholesterol: 30 mg
- Sodium: 210 mg
- Total Carbohydrate: 52 g
- Dietary Fiber: 2 g
- Sugars: 23 g
- Protein: 5 g