Step 2: Make the Raspberry Curd
- In a medium saucepan, combine raspberries, sugar, egg yolks, and lemon juice. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
- Remove from heat and strain the mixture through a fine mesh sieve to remove seeds.
- Stir in butter until smooth. Let the curd cool completely before use.
Step 3: Assemble the Rolls
- Punch down the risen dough and roll it out into a large rectangle (about 12×16 inches).
- Spread the cooled raspberry curd evenly over the dough, leaving a 1-inch border.
- Roll the dough tightly into a log, starting from the longer side.
- Slice into 12 even pieces and place them in a greased 9×13-inch baking pan. Cover and let rise again for 30–45 minutes.
Step 4: Bake the Rolls
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 20–25 minutes, or until lightly golden. Allow them to cool slightly.
Step 5: Prepare the Lemon Mascarpone Frosting
- In a mixing bowl, beat mascarpone, lemon juice, zest, and powdered sugar until smooth.
- Gradually add heavy cream and whip until fluffy.
Step 6: Frost and Serve
- Spread the lemon mascarpone frosting generously over the warm rolls.
- Garnish with fresh raspberries or a sprinkle of lemon zest for added flair.
Tips and Variations
- Make-Ahead Option: Assemble the rolls the night before, cover, and refrigerate. Let them come to room temperature before baking.
- Filling Variations: Swap the raspberry curd for strawberry or blackberry curd for a different flavor profile.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slightly before serving for the best texture.
Enjoy these decadent milk bread rolls, bursting with the tangy sweetness of raspberries and the creamy richness of lemon mascarpone frosting. They’re sure to impress at any brunch or dessert table!
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