Double Berry Lemon Sweet Rolls

So, it's finally spring. You know what that means? Time to bust out the fruit recipes!

Lemon and raspberry are two flavors that go very well together. You can pair than up in basically anything baked (scones, muffins, cakes...). The list goes on and on.  Here's another delightful lemon/raspberry pastry with another addition of fruit (blackberries!) that is sure to please. Whether its morning and your craving a sweet breakfast, or a late night snack: Endulge.

Trust me, it's not just the picture. These sweet rolls are not only pleasing to the eye, but to the stomach! (Not so much the thighs...)

One recipe, one lemon.

It's almost a lemon-fruit pizza. That sounds good, too...

That's an abused lemon...

It always amazes me how much yeast doughs rise... Ready?

Bam! They're huge!

Is it sad that I'm drooling? Oh, you are too? Oh, good.

Trust me, the patience used to let these cool is worth it. The glaze completes the rolls.

Hmmmmmmmmm...

Double Berry Lemon Sweet Rolls
(Adapted from Joy the Baker)


Dough:
1 cup milk
2/3 cup sugar
1 1/2 tablespoon active dry yeast
1/2 cup unsalted buttered, softened
2 large eggs
1/2 tsp lemon zest
1/2 teaspoon salt
4 1/4 cups all-purpose flour, plus 1/2 cup for kneading

Directions:

1. In a small saucepan over low heat, warm the milk to about 95 degrees. Pour the warm milk into the bowl of a stand mixer fit with a paddle attachment. Stir the sugar and yeast into the warm milk and let sit for 5 to 7 minutes.

2. After frothy, add the butter, eggs, lemon zest, and salt to the yeast mixture. Add 4 1/4 cups flour. Beat on low speed with the paddle attachment for 2 minutes. Stop the mixer, scrape down the sides of the bowl, and replace the paddle with a dough hook. Beat dough with the dough hook on medium speed for about 10 minutes.
3. Dust a clean counter with flour. Scrape the dough out onto the work surface. Sprinkle with 1/2 cup of flour and knead for about 2 minutes. Dough will be soft and slightly sticky.
4. Place dough in a large, lightly oiled bowl. Sprinkle a bit of flour on top of the dough. Cover with plastic wrap and a kitchen towel, and place in a slightly warm place to rise for 1 to 1 1/2 hours.



Filling:
Remaining part of lemon
1 cup fresh raspberries
1/2 cup sugar, divided
1/2 tsp lemon zest
1/4 cup butter, melted
1 cup fresh blackberries

Directions:
1. In a medium bowl, smash together the raspberries and 1/4 cup of the sugar until small chunks are present. Add the zest of half of the lemon. Cut in half and squeeze one half of the lemon's juice into the raspberries.
2. Roll out the dough into a rectangle about 1/4 inch thick. Brush entirely with the melted butter. Sprinkle the remaining 1/4 cup sugar over the butter. Spread the raspberries over the entire rectangle, sprinkle evenly with whole blackberries. Roll up and cut into 8 equal rolls.
3. Spread the rolls into a buttered glass baking dishes. Cover with plastic and let rise in a warm place for 1 hour.
4. Preheat the oven to 400 degrees. Bake the risen rolls uncovered for 20-25 minutes or until golden and bubbling. Cool and top with glaze.

Lemon Glaze:
1 1/2 cups powdered sugar
3-4 tablespoons fresh lemon juice

Directions:
1. In a small bowl, mix together the powdered sugar and juice until a smooth, runny glaze forms.