Sourdough Raspberry Lemon Rolls
Soft, fluffy, and bursting with raspberry lemon flavor, these rolls taste like a bakery treat straight from your oven. A must-bake for anyone who loves bright and fruity pastries.
Ingredients
200 g (1 cup) active sourdough starter
480 g (4 cups) all purpose flour
240 ml (1 cup) warm whole milk or plant milk
100 g (1/2 cup) granulated sugar
1 large egg
60 g (4 tbsp) unsalted butter, softened
1 1/2 tsp salt
200 g (2 cups) fresh or frozen raspberries
100 g (1/2 cup) granulated sugar for filling
1 tbsp cornstarch
Zest of 2 lemons
120 g (1 cup) powdered sugar
2 to 3 tbsp lemon juice
Instructions
- Combine starter, warm milk, sugar, butter, egg, flour, and salt to form a soft dough and knead until smooth.Place in a bowl, cover, and let rise 4 to 6 hours until puffy.Simmer raspberries, sugar, lemon zest, and cornstarch until thick, then cool.Roll dough into a 12x16 inch rectangle.Spread cooled filling evenly over the dough.Roll tightly into a log and slice into 12 rolls.Arrange in a greased pan and rise 1 to 2 hours or refrigerate overnight.Bake at 350°F (175°C) for 25 to 28 minutes.Whisk powdered sugar with lemon juice and drizzle over warm rolls.