Light and Fluffy Milk Bread Lemon Raspberry Rolls

Light and Fluffy Milk Bread Lemon Raspberry Rolls

These soft and pillowy milk bread rolls are swirled with a tangy raspberry curd and topped with a rich lemon mascarpone frosting. Perfect for breakfast or dessert, this recipe combines the refreshing zest of lemon with the sweetness of raspberries for an unforgettable treat.

Ingredients

For the Dough

• 3 ¾ cups (450 g) all-purpose flour
• 3 tbsp sugar
• 1 tsp salt
• 2 ¼ tsp instant yeast
• ¾ cup (180 ml) warm milk
• ¼ cup (60 ml) heavy cream
• 1 large egg
• 4 tbsp unsalted butter, softened

For the Raspberry Curd Filling

• 2 cups (250 g) fresh or frozen raspberries
• ⅓ cup (67 g) sugar
• 2 large egg yolks
• 1 tbsp lemon juice
• 2 tbsp unsalted butter

For the Lemon Mascarpone Frosting

• 1 cup (250 g) mascarpone cheese, softened
• 2 tbsp lemon juice
• 1 tsp lemon zest
• ½ cup (60 g) powdered sugar
• ½ cup (120 ml) heavy cream

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, whisk together the flour, sugar, salt, and yeast.
2. Add the warm milk, heavy cream, and egg, mixing until a sticky dough forms.
3. Gradually add the softened butter, kneading for 8–10 minutes until the dough is smooth and elastic.
4. Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.

Step 2: Make the Raspberry Curd

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