Deluxe Lemon Poppy Seed Rolls with Raspberry Filling
Lemon poppy seed dough filled with seedless raspberry jam rolled up cinnamon roll-style and topped with a lemon glaze. I came up with this as a compromise for an Easter treat when my daughter wanted lemon poppy seed cake, my son wanted cinnamon rolls, and I wanted something with raspberry.
- Serves: 12 persons
- ¾cup milk
- 1large egg
- 1large egg yolk
- 2tablespoons lemon juice
- 2tablespoons white sugar
- 1tablespoon poppy seeds
- 1lemon, zested
- 2teaspoons active dry yeast
- 2cups all-purpose flour, or more as needed
- ¼cup unsalted butter, at room temperature
- 1¼ teaspoons salt
- ½cup seedless raspberry jam
- ½cup confectioners' sugar
- ½tablespoon milk
- ½tablespoon lemon juice
- ¼teaspoon vanilla extract
Step 1Combine milk, egg, egg yolk, lemon juice, sugar, poppy seeds, lemon zest, and yeast in a large bowl. Stir in 2 cups flour, butter, and salt, working in more flour as needed to pull dough away from the sides of the bowl.
Step 2Turn out onto a floured surface and knead until dough is smooth and elastic, adding more flour as necessary. Place in a lightly greased bowl; cover, and let rise until doubled in size, about 1 hour.
Step 3Gently deflate dough and roll into a 12x10-inch rectangle. Spread with raspberry jam, leaving a 1/2-inch border. Roll up from the long side, like a jelly roll, and seal. Carefully slice log into 12 pieces and place cut-side down into a greased 8x8-inch square pan. Cover and let rise until puffy, 40 to 45 minutes.
Step 4Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Step 5Bake in the center of the preheated oven until lightly browned on top, about 30 minutes.
Step 6Make glaze by stirring together confectioners' sugar, milk, lemon juice, and vanilla extract in a bowl. Drizzle over warm rolls.