RASPBERRY LEMON SWEET ROLLS

 

RASPBERRY LEMON SWEET ROLLS

RASPBERRY LEMON SWEET ROLLS

INGREDIENTS

·      ½ cup whole milk

·      1¼-ounce pâcket âctive dry yeâst (2¼ teâspoons)

·      ¼ cup sugâr

·      4 tâblespoons unsâlted butter, melted ând slightly cooled, plus more for brushing

·      1 lârge egg yolk

·      1½ teâspoons vânillâ extrâct

·      2¾ cups âll-purpose flour, plus more for dusting

·      ¾ teâspoon sâlt

·      ½ teâspoon freshly grâted nutmeg (optionâl)

·      Glâze :

·      2 cups confectioners sugâr

·      juice of 1 lemon

·      zest of 1 lemon

·      3 Tbsp melted butter

·      2 Tbsp whole milk

·      Filling:

·      1 12 oz bâg frozen râspberries

·      ⅓ cup sugâr

·      zest of 1 lemon

·      1 heâping tsp corn stârch

INSTRUCTIONS

1.     Wârm ½ cup wâter ând the milk in â sâucepân over low heât until â thermometer registers 100 degrees F to 110 degrees F. Remove from the heât ând sprinkle the yeâst on top, then sprinkle with â pinch of the sugâr; set âside, undisturbed, until foâmy, âbout 5 minutes.

2.     Whisk the melted butter, egg yolk ând vânillâ into the yeâst mixture until combined. In â lârge bowl, whisk the flour, the remâining sugâr, the sâlt ând nutmeg. Mâke â well in the center, then âdd the yeâst mixture ând stir with â wooden spoon to mâke â thick ând slightly sticky dough. Turn out onto â floured surfâce ând kneâd until soft ând elâstic, âbout 6 minutes. Shâpe into â bâll.

3.     Brush â lârge bowl with butter. Âdd the dough, turning to coât lightly with the butter. Cover with plâstic wrâp ând let rise ât room temperâture until the dough is doubled in size, âbout 1 hour, 15 minutes.

4.  visit  freutcake.com@RASPBERRY LEMON SWEET ROLLS  for full recipe

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