Lemon Raspberry Roll Recipe

Lemon Raspberry Roll Recipe :-The lemon raspberry cinnamon rolls are light and airy, and they are loaded with a filling that is made from fresh raspberries. These sweet buns, which are golden brown in colour and covered with white chocolate buttercream, are outstanding for either breakfast or dessert.

Lemon Raspberry Roll Recipe

Ingredients:

1 . Active Dry Yeast

• For this recipe to be successful, you will need yeast that is both fresh and not expired. Neither yeast nor any other type of yeast has been used in the testing of this recipe. Therefore, I am unable to provide any advice regarding the use of quick yeast or any other variety.

2 .  Water

• Ensure that the water you are using is at the appropriate temperature in order to successfully bloom your yeast. Make sure the temperature is between 110 and 115 degrees Fahrenheit by using a digital thermometer.

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3 . All-purpose flour

• When it comes to this recipe, I definitely do not recommend using any other kind of flour! On the other hand, if you really must experiment, the best option for you is to use a gluten-free flour substitute that is one for one.

4 . Sugar

• There are three types of sugar that are utilised in this recipe: granulated sugar, light brown sugar, and confectioners’ sugar. Alternately, I do not advise switching from one type of sugar to another.

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5 . Spices

• These cinnamon buns have a flavour that is enhanced by the addition of cardamon, cinnamon, and salt.

6 . Milk

• Using full milk will result in rolls that are the most tender and fluffy. Simply put, full-fat milk. Due to the lower amount of fat that they contain, reduced fat milk or nut milks will result in a dough that is drier.

7 . Butter

• The finest butter to use for this recipe is unsalted butter. On the other hand, salted will do just fine in a pinch. If you are using salted butter, I would recommend leaving the salt out of the dough. For the dough,
• you will use butter that has been melted, and for the filling and icing, you will use unsalted butter that has been softened to room temperature.
  Buy enough lemons to ensure that you have plenty of them.

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8 . Lemons

• Purchase a sufficient quantity of lemons to ensure that you have plenty of lemon zest, lemon juice, and lemon slices for garnishing.

9 . Eggs

• Before beginning the baking process, be sure to use large eggs and bring them to room temperature.

9 . Raspberries

• Do not use raspberries that have been frozen for this recipe. Because of these, the dough will become mushy and wet.

10 .  White Chocolate

• For optimal results, consider using a high-quality baking chocolate, such as Ghiradelli or Lindt.

• Two 14g 0.25-ounce packages active dry yeast
• 1/2 cup (113ml) F-110-115 warm water
• 4 3/4 cups (600g) all-purpose flour
• 99g granulated sugar
• 1/2 tsp fine sea salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1 cup (227ml) full-fat whole milk
• 10 Tbsp unsalted butter melted
• 2 tablespoons grated lemon zest
• Two big room-temperature eggs
• 2 additional quarts fresh raspberries for decoration
• For Lemon Sugar Filling:
• 99g granulated sugar
• 53g light brown sugar, 1/4 cup
• 2 tablespoons grated lemon zest
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp fine sea salt
• 1/2 cup room-temperature unsalted butter
• For White Chocolate Frosting: 3/4 cup (171g) unsalted butter, room temperature
• 2 cups (228g) sifted confectioners sugar, more if needed
• 1/4tsp salt
• 2 tablespoons/28ml fresh-squeezed lemon juice
  4 ounces good white chocolate (not chips) melted and chilled 10 minutes

Instructions:

• The sides and bottom of a baking pan measuring 9 inches by 13 inches should be lightly greased with nonstick baking spray or butter, and then left aside until it is required.
• The active dried yeast should be sprinkled over the warm water, and then the mixture should be left apart for ten minutes, or until the yeast has begun to bubble.
• Put the flour, sugar, salt, cinnamon, and cardamom into the bowl of an electric stand mixer and whisk them together until they are thoroughly combined (you can use a hand whisk for this step).
• In a separate bowl, combine the milk, melted butter, lemon zest, and eggs by whisking them together and beating them until they are thoroughly incorporated.
• In addition to the dry ingredients, add the liquid ingredients and the mixture containing the active yeast. You can make a shaggy dough by stirring the ingredients together with a rubber spatula.
• After positioning the bowl on the stand mixer, attach the dough hook to the machine. The dough should be kneaded for approximately eight to ten minutes, or until it is still soft, silky, and pulling away from the borders of the bowl.
• For this purpose, the mixer should be set to medium speed.
  Prepare the bowl by covering it with plastic wrap and allowing it to sit for one hour, or until it has doubled in size and been puffed up.