– 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. Use a pastry kneader or your hands to mix the cubed butter into the flour.
1
Do this until butter is pea-sized.Beat eggs gently in a small bowl. Add milk/yeast, eggs, and lemon zest to dry ingredients.
2
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.
3
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.
4
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. Sprinkle raspberries on dough.
5
Start rolling the dough into a log on the short side. Cut the ends with a serrated knife.Spray 9X13 pan with nonstick baking spray. Cut 12 even buns and lay in pan. Recipe notes include overnight instructions.
6
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.
7
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.
8
Add powdered sugar and stir slowly until incorporated. 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.
9