Raspberry Lemon Rolls (Print Version)

# Ingredients:

01 - 1 egg, at room temperature.
02 - 50g (¼ cup) sugar.
03 - 74g (⅓ cup) melted butter.
04 - 354 mL (1½ cups) warm buttermilk, heated to around 100°F.
05 - Yeast, 2¼ teaspoons.
06 - All-purpose flour, 4 cups (552g).
07 - ¾ teaspoon regular salt.
08 - ½ cup heavy cream, slightly warmed, for pouring over rolls.
09 - 169g (1½ cups) raspberries.
10 - A splash of water, about 2 tablespoons.
11 - 6 tablespoons (75g) sugar.
12 - 1 teaspoon cornstarch mixed with 2 teaspoons water.
13 - A pinch of table salt.
14 - A couple of eggs (2).
15 - An egg yolk (1).
16 - ⅓ cup (78mL) squeezed lemon juice.
17 - Zest of two lemons.
18 - 150g (¾ cup) granulated sugar.
19 - 4 tablespoons (56g) unsalted butter.
20 - A pinch of salt, just a little.
21 - 69g (½ cup) powdered sugar.
22 - 3 tablespoons (42g) softened butter.
23 - 30mL (2 tablespoons) heavy cream.
24 - Raspberry jam, 3 tablespoons.
25 - 2.8 ounces (80g) cream cheese.
26 - Tiny pinch of salt.

# Instructions:

01 - Bring your buttermilk to about 100-105°F. Stir in the yeast with ½ teaspoon sugar and let it sit until it starts bubbling, about 5-10 minutes. Whisk together the sugar and egg in a big bowl, then add melted butter. Pour the yeast mix in, then toss in your salt and flour. Knead until smooth (about 4-6 minutes if using a mixer or 10-20 minutes by hand). Cover the dough with some oil in a bowl and let it double in size (1-2 hours).
02 - Warm up the raspberries with sugar, salt, and a bit of water in a pan on medium heat. Stir and smash as it thickens (takes roughly 5 minutes). Add the cornstarch mix (1 tsp cornstarch + 2 tsp water), then cook another 5 minutes until it’s thicker. Leave it to cool down.
03 - Rub lemon zest into sugar, then whisk in your eggs and yolk. Stir in fresh lemon juice and heat over simmering water, continuously mixing until it turns thick. Take it off the stove, stir in butter, and pop it in the fridge to chill.
04 - Flatten the dough into a 17x13 inch rectangle. Spread on ½-¾ cup lemon curd, then top with the same amount of raspberry filling. Roll it up into a log and cut into 12 pieces. Put the rolls in a buttered 9x13 inch dish. Leave them to puff up for 1½ hours, then pour warm heavy cream over them. Bake at 345°F for 25-28 minutes. Let them cool just a little before moving on.
05 - Mix the butter and cream cheese until smooth, then stir in raspberry jam. Add powdered sugar and heavy cream, blending until evenly combined.
06 - Spread the frosting all over the warm rolls, grab one, and dig in.

# Notes:

01 - These sweet rolls are super soft and full of bright flavors. Tangy lemon curd paired with sweet raspberry filling makes them perfect for brunch or a lovely snack anytime.

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