– 1 cup Milk warmed to 110℉ – 2 ¼ teaspoon Active dry yeast 1 packet – 2 Large eggs room temperature – 2 Large lemons zested or 4 small lemon – 4 ¾ cups All-purpose flour – ¼ cup White granulated sugar – 1 teaspoon Salt – 10 tablespoon Unsalted butter room temperature and cubed – ½ cup Unsalted butter room temperature – ¾ cup White granulated sugar – 2 Large lemons zested or 4 small lemon – 2 cups Frozen raspberry crumble – ½ cup Heavy cream – 4 tablespoon Unsalted butter room temperature – 4 oz Cream cheese room temperature – 1 cup Powdered sugar sifted – 1 Large lemon zest or 2 small lemon – 1 teaspoon Pure vanilla extract – 2 tablespoon Mashed raspberrie
Warm the milk in the microwave for 1 minute to 110℉. To activate yeast, sprinkle it over milk and wait 10 minutes.In a large bowl, combine flour, sugar, and salt.
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Use a pastry kneader or your hands to mix the cubed butter into the flour. Do this until butter is pea-sized.Beat eggs gently in a small bowl. Add milk/yeast, eggs, and lemon zest to dry ingredients.
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Mix on low speed with a stand mixer with a dough hook (made by hand directions in recipe notes) until dough forms. Mix and knead dough for 5 minutes on medium speed.Spray a big bowl with non-stick.
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Cover the dough with a kitchen towel in the bowl. Let rise 1 hour. Doubles in size.Beat butter in a small basin with a hand mixer until creamy. Adding sugar and lemon zest. Smoothly mix.
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Break up frozen raspberries with your hands.Roll the dough into a broad rectangle on lightly floured board. Work until the dough is ¼ inch thick.Spread lemon filling to the dough's borders.
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Decorate dough with raspberries.Start short-side rolling the dough into a log. Slice ends using a serrated knife.Spray 9X13 pan with nonstick baking spray. Cut 12 even buns and lay in pan. Recipe notes include overnight instructions.
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Let rise 20 minutes under a towel. Pour heavy cream between buns. Pre-heat the oven to 375℉.Bake 23-27 minutes. Bake until rolls are gently brown on top.Place ⅓ cup frozen berries on a dish. Microwave for 20 seconds. Skip if using fresh fruit.
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Mash berries with a potato masher or fork. Set aside.Mix butter and cream cheese in a small bowl for 1 minute on high speed using a hand mixer.Add powdered sugar and stir slowly until incorporated.
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Next, mix on medium speed until smooth. Mix in mashed raspberries, lemon zest, and vanilla. Mix low until mixed.Spread frosting on baked buns using a spoon.
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