Ingredients
For the Dough
- 200 g milk Warm milk for better activation.
- 60 g sourdough starter, active and bubbly Ensure the starter is at its peak activity.
- 70 g granulated sugar
- 1 large egg
- 430 g bread flour Bread flour recommended for chewy texture.
- 5 g salt
- 1 stick unsalted butter, room temperature
For the Filling
- 2 cups frozen raspberries Fresh raspberries can be substituted.
- 1/2 cup granulated sugar
- 2 tsp cornstarch
For the Frosting
- 4 tbs unsalted butter, room temperature
- 3 oz cream cheese, softened
- 2 tbs lemon juice, juice of half a lemon Fresh lemon juice is preferred.
- 2 cups powdered sugar Adjust for desired frosting thickness.
Method
Make the Dough
- In a bowl, mix the milk, sourdough starter, granulated sugar, and egg.
- In another bowl, combine the bread flour and salt.
- Gradually add the flour mixture to the wet ingredients.
- Knead in the room temperature butter until smooth.
- Let this dough rise until it doubles in size, about 1-2 hours.
Make the Rolls
- Roll out the dough into a rectangle.
- In a separate bowl, mix the frozen raspberries, sugar, and cornstarch.
- Spread the raspberry mixture over the dough.
- Roll the dough tightly from one end to the other, then slice it into equal pieces.
- Place the rolls in a greased baking dish.
Bake and Frost
- Preheat your oven to 180°C (350°F).
- Allow rolls to rise again for about 30 minutes.
- Bake for 25-30 minutes until golden.
- Meanwhile, mix the room temperature butter, cream cheese, lemon juice, and powdered sugar to make the frosting.
- Once the rolls are cool, spread the frosting on top.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 11gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 15g
Notes
Serve warm. Add fresh lemon zest on top of the frosting for extra flavor. Store in an airtight container for up to three days, or freeze for up to a month.
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