Description
Soft, sweet, and tangy rolls made with sourdough, raspberries, and zesty lemon frosting.
Ingredients
- 200 g milk
- 60 g sourdough starter, active and bubbly
- 70 g granulated sugar
- 1 large egg
- 430 g bread flour
- 5 g salt
- 1 stick unsalted butter, room temperature
- 2 cups frozen raspberries
- 1/2 cup granulated sugar (for the filling)
- 2 tsp cornstarch
- 4 tablespoons unsalted butter (for the frosting), room temperature
- 3 oz cream cheese, softened
- 2 tablespoons lemon juice (juice of half a lemon)
- 2 cups powdered sugar
Instructions
- Combine your milk and sourdough starter in a mixing bowl, stirring until they meld together. Then add in the granulated sugar, egg, and salt. Mix it well! Gradually add the bread flour until a sticky dough begins to form.
- Fold in the room-temperature butter until fully incorporated. Knead for about 10 minutes until the dough is smooth and elastic. Let it rest, covered with a clean towel, to rise in a warm spot for about 60-120 minutes until doubled in size.
- Prepare the filling while your dough rises! Mix together the frozen raspberries, sugar, and cornstarch until coated. Roll out your dough on a floured surface, shaping it into a rectangle about 1/4-inch thick. Spread the berry mixture evenly across the dough.
- Roll the dough up tightly, starting from one end. Slice into 12 equal pieces and place them in a greased baking dish. Cover and let rise for about 30-45 minutes until swollen.
- Preheat your oven to 350°F (175°C). Bake for about 25-30 minutes, until golden brown. Meanwhile, mix the frosting by combining cream cheese, unsalted butter, lemon juice, and powdered sugar until smooth. Once the rolls are out, let them cool slightly before spreading frosting generously on top.
Notes
For extra flavor, consider adding lemon zest to the filling. Store in an airtight container at room temperature for up to two days.