This recipe was a massive hit at the latest brunch that I hosted and I’m excited to share the recipe with you all! These lemon and raspberry breakfast buns will have you vowing against ever buying store bought “cinnamon buns” or anything of the sort ever again- especially once you realize how simple these are! This recipe is best when made a day ahead of time because the dough really has the chance to absorb the filling and proof nicely- but it can be rushed and made in 8 hours if need be!
The inspiration behind this recipe, besides the gorgeous sunny weather here in FL, was to have a delicious and sweet treat on the brunch table without having all of the harmful additives or refined flour typically found in the store bought kind. Here are some of my favorite swaps featured in this recipe:
whole wheat flour for white flour
substituting homemade vanilla or natural vanilla for artificial vanilla
swapping some raw honey in place of refined sugar
using organic cane sugar instead of bleached sugar
I hope that you all enjoy this recipe as much as I did!
🌾whole wheat dough:
4 cups whole wheat flour
1 cup lukewarm milk
1 tsp dry active yeast
2 tsp raw honey
1 tbsp cane sugar
1/4 cup salted butter, softened
🌿lemon & raspberry filling:
1 pint fresh berries
1 tbsp organic cane sugar
1 lemon zested & juiced
2 tsp vanilla extract
pinch of pink salt
🍋lemon cream cheese:
8 oz softened cream cheese
1/4 c powdered sugar
1 tsp vanilla extract
1 lemon zested & juiced
pinch of pink salt
Directions:
1. For the dough, mix yeast, honey, and water. Allow to bloom for 5-7 minutes until frothy.
2. Add into a mixing bowl with whole wheat flour and sugar. Knead until dough ball begins to come together
3. Either by hand or in a mixer fitted with a dough hook, slowly emulsify pieces of butter into the dough while it mixes on low
4. Cover and refrigerate for 1-2 hours
For the filling:
1. In a bowl combine all ingredients and smash with a fork. Reserve to the side or in the refrigerator until dough is done proofing
To make buns:
1. Roll dough out to 1/4 inch and spread with the raspberry/lemon mixture.
* Tip: Be sure to leave a border of 1 inch from each edge to ensure that the feeling doesn’t spill out when you roll!
2. Roll tightly into a log and using a clean knife cut 1 inch buns out and place in a buttered baking dish
3. Cover and let the buns rest and rise, preferably overnight- if not for at least 8 hours
To make lemon cream cheese:
1. In a mixer start by whipping the cream cheese until fluffy. Scrape down the sides and add in the powdered sugar, vanilla, and lemon juice/zest.
2. Mix on slow and increase speed until cream cheese is smooth and fluffy
3. Bake buns at 350 for 35-40 minutes and top while warm with lemon cream cheese
4. Enjoy best while warm!🍋
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