Description
Zesty lemon raspberry rolls bring sunshine to your breakfast table with a perfect balance of tangy and sweet. Fresh raspberries and bright citrus create a delightful morning treat you’ll crave again and again.
Ingredients
Scale
Lemon Raspberry Rolls
Main Ingredients:
- 240g (2 cups) all-purpose flour
- 150g (1 1/4 cups) frozen raspberries
- 90g (3 oz) whole milk
- 100g (3.5 oz) whole milk
- 1 egg, room temperature
- 2 eggs
Dairy and Fat Ingredients:
- 56g (4 tablespoons) unsalted butter, room temperature
- 56g (4 tablespoons) unsalted butter, cubed
- 110g (1/2 cup) mascarpone
- 2 tablespoons heavy whipping cream
Flavoring and Seasoning Ingredients:
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 65g (1/3 cup) granulated sugar
- 1 tablespoon granulated sugar
- 24g (3 tablespoons) all-purpose flour
- 1 1/4 teaspoons salt
- 1/8 teaspoon salt
- 1/4 teaspoon salt
- Zest of 1 medium lemon
- Zest of 1 medium lemon
- 40g (3 tablespoons) lemon juice
Instructions
- Prepare tangzhong by whisking flour and milk in a microwave-safe bowl. Heat in 30-second intervals, stirring between, until mixture transforms into a thick, pudding-like consistency.
- Create dough by combining milk, yeast, sugar, flour, salt, egg, butter, and prepared tangzhong. Use a dough hook to knead for 15-20 minutes until dough becomes silky and passes the windowpane stretch test.
- Transfer dough to a lightly oiled bowl, cover, and allow to rise in a warm environment until it doubles in volume, approximately 1 hour.
- Craft raspberry curd by gently cooking eggs, sugar, lemon zest, juice, and raspberries until mixture thickens and reaches 170°F. Strain through a fine-mesh sieve over butter, stirring until smooth and glossy.
- Roll out dough into a 12×16 inch rectangle. Generously spread raspberry curd across surface, then tightly roll from the long side. Slice into 9 even portions and nestle into a buttered 8-inch baking pan.
- Allow rolls to proof for 30 minutes, then bake at 350°F for 20-25 minutes until internal temperature reaches 190°F and tops turn golden brown.
- Whip mascarpone with lemon zest, salt, and sugar until well combined. Fold in cream and continue whipping until frosting becomes light and airy.
Notes
- Tangzhong Technique ensures softer, fluffier rolls by pre-gelatinizing flour starches, creating a more tender texture.
- Room Temperature Ingredients help ingredients blend smoothly and activate yeast more effectively during dough preparation.
- Windowpane Test confirms gluten development by stretching a small piece of dough until it becomes thin and translucent without tearing.
- Strain Raspberry Curd carefully to remove seeds and create a silky-smooth filling that spreads evenly inside the rolls.
- Prep Time: 2 hours 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg