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Lemon raspberry sticky buns
Ingredients
Dough:
- 1/2 cup (120 milliliters) buttermilk, warmed
- 4 teaspoons (20 milliliters) active dry yeast
- 3/4 cup (180 milliliters) sugar, divided
- 1/2 cup (120 milliliters) butter, room temperature
- 1 teaspoon (5 milliliters) salt
- 3 eggs
- 3-1/2 cups (830 milliliters) flour
- 2 cups (470 milliliters) raspberries
- 1 tablespoon (15 milliliters) lemon juice
- 1/4 cup (60 milliliters) butter, melted
Glaze:
- 1 cup (240 milliliters) icing sugar
- 1 tablespoon (15 milliliters) lemon juice
- 1 tablespoon (15 milliliters) lemon zest
- 1 tablespoon (15 milliliters) milk
- 1 teaspoon (5 milliliters) vanilla extract
Special equipment:
- 23 x 23 centimeter baking dish, greased
Directions
Dough:
- Pour buttermilk into a large bowl. Add yeast and two tablespoons (30 milliliters) sugar. Let sit a few minutes until the yeast starts to bubble.
- Add butter to the bowl and mix in on low. Add six tablespoons (90 milliliters) sugar, salt, and eggs. Mix in the flour one cup (240 milliliters) at a time, using only enough to make a dough that is a bit sticky.
- Turn onto a lightly-floured work surface and knead just until smooth, being careful not to add too much flour (which will make the dough dry). Put the dough into a lightly-greased bowl, cover, and let rise two to four hours.
Assemble:
- Toss the raspberries in the lemon juice and set aside.
- Turn the dough out onto the counter and pat into a 23 x 33 centimeter rectangle, with the long edge facing you. Brush the melted butter over the rectangle. Sprinkle the remaining sugar on top. Drain the raspberries, and dot them on top.
- Roll the dough into a tight log. Cut the dough into nine slices. Place the dough pieces cut side up into a greased baking dish. Cover and let rise one hour.
- Bake in the oven at 350 F (175 C) for 35-40 minutes. Remove and let cool slightly before glazing.
Glaze:
- Add icing sugar to a bowl. Mix in lemon juice and lemon zest. Mix in enough milk to make the mixture thick and creamy. Add vanilla and mix in.
- To finish, drizzle the glaze over the warm rolls.
