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.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 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
Instructions
Step 1
Combine 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 2
Turn 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 3
Gently 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 4
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).Step 5
Bake in the center of the preheated oven until lightly browned on top, about 30 minutes.Step 6
Make glaze by stirring together confectioners' sugar, milk, lemon juice, and vanilla extract in a bowl. Drizzle over warm rolls.