Deluxe Lemon Poppy Seed Rolls with Raspberry Filling
Description
Topped with a lemon glaze and filled with raspberry jam, these baked lemon-poppy seed rolls make an impressive dessert!
Ingredients
•
3/4 cup milk
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1 large egg
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1 large egg yolk
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2 tablespoons lemon juice
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2 tablespoons white sugar
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1 tablespoon poppy seeds
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1 lemon, zested
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2 teaspoons active dry yeast
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2 cups all-purpose flour, or more as needed
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1/4 cup unsalted butter, at room temperature
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1 1/4 teaspoons salt
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1/2 cup seedless raspberry jam
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1/2 cup confectioners' sugar
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1/2 tablespoon milk
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1/2 tablespoon lemon juice
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1/4 teaspoon vanilla extract
Directions
1
Combine milk, egg, egg yolk, lemon juice, sugar, poppy seeds, lemon zest, and yeast in a large bowl. Stir in 2 cups flour, butter, and salt, working in more flour as needed to pull dough away from the sides of the bowl.
2
Turn out onto a floured surface and knead until dough is smooth and elastic, adding more flour as necessary. Place in a lightly greased bowl; cover, and let rise until doubled in size, about 1 hour.
3
Gently deflate dough and roll into a 12x10-inch rectangle. Spread with raspberry jam, leaving a 1/2-inch border. Roll up from the long side, like a jelly roll, and seal. Carefully slice log into 12 pieces and place cut-side down into a greased 8x8-inch square pan. Cover and let rise until puffy, 40 to 45 minutes.
4
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5
Bake in the center of the preheated oven until lightly browned on top, about 30 minutes.
6
Make glaze by stirring together confectioners' sugar, milk, lemon juice, and vanilla extract in a bowl. Drizzle over warm rolls.