halfbakedharvest4.4
Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream
Great make-ahead breakfast or summertime afternoon snack...the perfect sweet summer roll!
👥 12 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 20 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●food processor
- ●knife
- ●oven
📝 Preparation Steps
1
1. To make the dough. In the bowl of a stand mixer, combine 3 ½ cups flour, cardamom, cinnamon, salt, and yeast. Add the milk, honey, eggs, butter, and 1 tablespoon lemon zest. Using the dough hook, mix until the flour is completely incorporated, about ⏱️ 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour. It's better to have a stickier dough rather than a dry dough, so add flour 1 tablespoon at a time.2. Cover the bowl and let sit at room temperature for ⏱️ 1 hour or until the dough has doubled in size.3. To make the filling. In a small bowl, combine the sugar and remaining 1-2 tablespoons lemon zest. Line a 9x13 inch baking dish with parchment. 4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread 6 tablespoons softened butter evenly over the dough. Sprinkle the 1/2 cup of the lemon sugar evenly over the butter and lightly push into the butter. Sprinkle over 2 1/2 cups raspberries. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls in the prepared baking dish. Cover and let rise ⏱️ 20-30 minutes or transfer to the fridge to rise overnight (see notes).5. Preheat the oven to 375 degrees F. Bake the rolls for 20 to ⏱️ 25 minutes, or until golden brown.6. Meanwhile, make the cream. Whip the ricotta in a food processor until smooth and creamy. Add the powdered sugar and vanilla, pulse to combine. The cream can be kept in the fridge for up to 3 days. 7. Toss the remaining 1/2 cup raspberries with the remaining 1/4 cup lemon sugar. Spread the cream over the warm rolls. Sprinkle with berries. Serve and enjoy!
- 4 cups all-purpose flour (plus more for dusting)3 1/2cup (1 stick) salted butter, melted1/2honey2 tablespoonslarge eggs, at room temperature3cup warm whole milk3/4cup granulated sugar3/4-1 cup powdered sugar1/2
Nutrition Facts
calories
380 kcal
serving Size
1 serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...