Ingredients
Scale
- 3 ½ cups all-purpose flour
- ¼ cup sugar
- 1 teaspoon salt
- 1 packet active dry yeast
- 1 cup warm milk (about 110°F)
- 3 large eggs
- ½ cup unsalted butter, softened
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Gather all your ingredients, ensuring raspberries are plump and lemons are juicy.
- In a large mixing bowl, combine flour, sugar, and salt. In a separate bowl, dissolve yeast in warm milk and let sit for 5 minutes. Add eggs and melted butter to the yeast mixture and pour into dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm area for about 1 hour or until doubled in size.
- Punch down the risen dough, roll it into a rectangle, spread raspberries and lemon zest over the top, roll tightly, slice and place in a baking pan. Allow to rise for another 30 minutes.
- Preheat oven to 350°F (175°C) and bake rolls for 25-30 minutes until golden brown. Dust with powdered sugar before serving.
Notes
- Store the rolls in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Use frozen raspberries by thawing and draining excess liquid before adding them to the dough.
- Prep the dough the night before, let-rise in the fridge, and bake in the morning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg