Raspberry sweet buns

• Preparation Time: 25 minutes

• Rising Time: 1 hour 30 minutes

• Baking Time: 25 minutes

• Cooling + Glazing: 15 minutes

• Total Time: 2 hours 35 minutes

• Skill Level: Intermediate

• Yield: 12 sweet buns

 Ingredients

For the Dough:

• 3 ½ cups (440g) all-purpose flour, plus more for dusting

• 2 ¼ tsp (1 packet) active dry yeast

• ¼ cup (50g) granulated sugar

• ½ tsp salt

• ¾ cup (180ml) whole milk, warm (about 110°F/43°C)

• ¼ cup (60g) unsalted butter, melted

• 2 large eggs, room temperature

• 1 tsp pure vanilla extract

For the Raspberry Filling:

• 1 ½ cups (170g) fresh or frozen raspberries (if frozen, do not thaw)

• ⅓ cup (67g) granulated sugar

• 1 tbsp cornstarch

• 1 tsp lemon zest

For the Lemon Glaze:

• 1 cup (120g) powdered sugar

• 2–3 tbsp fresh lemon juice (about 1 lemon)

• ½ tsp lemon zest (optional, for stronger flavor)

 Instructions

Step 1: Prepare the Dough

1. Activate the Yeast:
   In a small bowl, combine the warm milk and sugar. Sprinkle in the yeast and let it sit for 5–10 minutes, or until foamy.

2. Mix the Dough:
   In a large mixing bowl (or the bowl of a stand mixer), combine flour and salt. Add the foamy yeast mixture, melted butter, eggs, and vanilla extract. Mix until a sticky dough forms.

3. Knead:
   Knead the dough for about 8–10 minutes by hand, or 5–6 minutes with a dough hook on medium speed. The dough should become smooth and slightly tacky.

4. First Rise:
   Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place until doubled in size (about 1 to 1½ hours).

Step 2: Make the Raspberry Filling

While the dough is rising:

1. Cook the Filling:
   In a small saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon zest. Stir frequently and cook for 5–7 minutes, or until the mixture thickens and becomes jam-like.

2. Cool:
   Remove from heat and allow the filling to cool to room temperature. This helps keep it from leaking out during rolling.

Step 3: Shape the Buns

1. Roll Out the Dough:
   Once risen, punch down the dough and turn it out onto a floured surface. Roll it into a 16×12 inch (40×30 cm) rectangle.

2. Spread the Filling:
   Spread the raspberry filling evenly over the surface, leaving a ½-inch border on all sides.

3. Roll and Cut:
   Starting from the long side, roll the dough tightly into a log. Cut into 12 equal pieces using a serrated knife or dental floss.

4. Second Rise:
   Arrange the buns cut-side up in a greased 9×13 inch (23×33 cm) baking dish. Cover loosely and let rise for another 30–45 minutes, or until puffy.

Step 4: Bake

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C).

2. Bake:
   Bake the buns for 22–26 minutes, or until golden brown on top and cooked through.

3. Cool Slightly:
   Remove from oven and let cool in the pan for 10–15 minutes before glazing.

Step 5: Make the Lemon Glaze

1. Whisk Ingredients:
   In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. For a thinner glaze, add more lemon juice by the teaspoon.

2. Glaze the Buns:
   Drizzle the glaze over the warm buns using a spoon or piping bag. Add extra zest on top if desired for a tangier finish.

 Serving Suggestions

These raspberry sweet buns are perfect served warm, right after glazing. Pair them with:

• A hot cup of tea or coffee

• A dollop of whipped cream or vanilla yogurt

• A brunch board with fresh fruit and cheeses

They also make a thoughtful holiday or weekend brunch centerpiece, especially for Mother’s Day, Easter, or baby showers.

 Make Ahead & Storage Tips

• Make Ahead: You can assemble the buns the night before, cover, and refrigerate overnight. In the morning, let them come to room temperature (about 30 minutes) before baking.

• Storage: Store leftover buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave for 20–30 seconds before serving.

• Freezing: Freeze unglazed baked buns for up to 2 months. Thaw overnight and reheat in the oven at 325°F (165°C) for 10–15 minutes, then glaze.

 Tips for Success

• Use room temperature ingredients (especially eggs and butter) for better dough texture.

• Don’t overfill — Too much filling can make the dough hard to roll and cause leakage.

• Flour your surface generously to prevent sticking while rolling out the dough.

• Check doneness by tapping the top of a bun — it should sound slightly hollow and feel firm.

 Nutrition Facts (Per Bun)

Note: Nutrition facts are estimated and can vary based on specific brands and substitutions.