Raspberry Lemon Sticky Buns
*puckers & smacks lips*
Mm, mm, m! These Raspberry Lemon Sticky buns are amazing!
Thanks to another suggestion from my college buddy, Iris for this tasty combination!
I always poll my friends to see what THEY would like me to make. This recipe is near and dear because it has lemons of course and you know I LOVE lemons!
These are perfect for after breakfast with Tea or coffee, a Saturday afternoon snack or even an after Sunday dinner for dessert. Clearly, these are great any time! LOL In this recipe I’m going to be using lemon grass which will impart a mild lemony flavor in addition to the zest we will be using.
You will need the following ingredients:
– 1 cup milk
– 2/3 cup sugar
– 1 ½ tablespoons active dry yeast (1 pkg)
– 1 stick unsalted butter, softened
– 2 large eggs
– 3 stalks of lemongrass
– 1 teaspoon finely grated lemon zest
– ½ teaspoon salt
– 4 cups all-purpose flour, plus more for dusting
– 1 (12)-ounce package frozen raspberries, not thawed
– 2/3 cup sugar
– 1 teaspoon cornstarch
– ¾ cup powdered sugar
– 3 tablespoons unsalted butter, melted
– 1 ½ tablespoons heavy cream
First in a small saucepan, warm the milk and stalks of lemongrass over low heat until it’s slightly steaming. Let it stand and slightly cool for about 5 minutes.
Remove the lemongrass stalks and pour the warm milk into the bowl of a stand mixer with the dough hook attached and stir in the sugar and yeast. Let it sit until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and salt.
Then add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes.
Now, set the dough out onto a lightly floured surface and knead it with your hands about 3 times. Form the dough into a ball and place it in a lightly buttered bowl. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 to 2 hours.
Next you want to butter a baking pan, 9×13 or even a 9in circle pan. You will more than likely need more than one pan if you are using a circle pan.
In a medium-sized bowl, toss the frozen raspberries with sugar and cornstarch. Let it set until you roll out the dough.
Remove your dough from the bowl, turn it onto a lightly floured surface, and using a rolling-pin, roll it into rectangle, roughly 10 by 24 inches.
Evenly spread the raspberry filling over the dough. Then tightly roll up the dough to form a long log.
Quickly, cut your log in to 2-inch slices and place in the buttered baking pan. Cover the rolls and let them rise in a warm area until they are puffy, at least 1 hour.
**You can also let these sit covered in the refrigerator overnight to bake the next morning. If you do, remove the rolls from the refrigerator for at least 45 minutes before you bake them. **
Preheat the oven to 350° and bake the rolls for 30 minutes, until they are golden brown and the berries are bubbling. After you remove them from the oven, let them cool at least 15 minutes while you are making the glaze.
In a small bowl, combine the butter, powdered sugar and the heavy cream. Just keep stirring until it’s all combined.
Now you can remove the rolls from the pan and glaze. Spoon glaze over each roll and spread over the top.
Serve & Enjoy!
I hope you enjoy this recipe. If you are on Instagram, tag me @ImSimplyD & let me know how yours comes out.