Lemon and Raspberry Swirl Sweet Rolls

May 6, 2015September 4, 2017 What Jessica Baked Next66 Comments

Fluffy lemon and raspberry swirl sweet rolls. My favourite weekend breakfast recipe!

I was inspired to create my own yummy morning recipe when I heard about a partnership between Casper and the Infatuation for their very own “#BreakfastInBedFest”. Casper is a memory foam mattress company based in NYC who believes bed time is the best time, and there’s nothing better than waking up to breakfast in bed. It leave us a better reason to stay in bed longer anyways, right?!

I’ve taken my Triple Lemon Sticky Buns recipe and added some beautiful raspberry flavour to the mix! These sweet rolls are beyond heavenly and incredibly fluffy, buttery and delicious! I can’t think of anything better to wake up to eat in the morning than a sticky bun!

As part of this blogging project #BreakfastInMyBedFest with Casper Sleep and The Infatuation I was asked to share a great breakfast recipe ready for Mother’s Day. For my readers from the States these would make the perfect Mother’s Day brekkie for your mom! My mum is lucky I’ve decided this year to celebrate Mother’s Day twice {we celebrated it back in March in the UK!}, so I baked these and surprised my mum over the weekend with a freshly baked batch of what I like to call pure fluffy sweet roll heaven. And they did not disappoint! Plus there really is nothing than spending the weekend eating the BEST EVER sticky buns in bed!

As soon as these left the oven in his true form my dad hinted that he wanted to try one! So I quickly whipped up a delicious tangy lemon sugar icing and drizzled it all over each sweet roll! Then the important step came next. Devour them! That’s definitely the best part of making sticky sweet rolls, taking the very first bite.

When you bite into each sweet roll you get a flavour explosion of raspberry jammy goodness. As you can imagine it really is a dream to eat these! When the sweet rolls bake the raspberries transform into a tangy jam filling. Then comes the sticky lemon glaze – which again I could eat by the spoonful…

{Makes 12-14 rolls}

Ingredients –

550g strong white bread flour

14g fast action dried yeast

55g caster or granulated sugar {superfine sugar}

85g unsalted butter, softened

250ml semi-skimmed milk

1 large free-range egg

1 lemon, zested

Raspberry Lemon Filling –

285g (10 ounce) packet of frozen raspberries {not thawed}

80g caster sugar

1 tsp cornflour {cornstarch}

1 lemon, zested {optional}

Method –

1. Make the dough: In a large stand mixer, add the flour, yeast, sugar and the zest. Mix gently on low speed just to combine. Then add the butter and rub in fully, until no lumps of butter remain. Now gently heat the milk in a small saucepan until it’s just warm and you can still poke your finger in without it burning. Then on a low speed, gently pour the milk in and add the egg, mix until a soft and sticky dough comes together. Then knead for another 5-7 minutes or until you have a soft and well elasticated dough. Now remove the dough from the mixer and knead gently on a board for about a minute just to bring it together into a ball. Place back in the bowl, cover fully with cling film and then leave somewhere warm for 1-2 hours or until the dough has doubled in size.

2. Make the filling: In a medium bowl toss together the sugar, frozen raspberries and cornflour. Roll the dough out on a flour surface to roughly 20cm x 50cm. Scatter the raspberry sugar filling evenly over the dough. Roll up tightly into an 18-inch log. Using a sharp knife, cut into 12-14 pieces. Place the rolls in the greased tin, making sure they’re well spread out. Then cover with cling film (plastic wrap) and leave in a warm place for another hour or until they’ve joined up and doubled in size.

3.To bake: Preheat your oven to 180 degrees C. Bake the buns for 20 minutes. Then allow too cool completely to room temperature. For glaze, just combine the icing sugar and lemon juice, mix until you have a smooth and drizzling consistency. Then drizzle liberally all over the baked buns. Finish with a little extra zest and then enjoy!

Just waiting to be glazed! These buns are my favourite to make and celebrate the weekend with. I love to enjoy one for breakfast with a warm cup of coffee! You NEED to run to your kitchen right NOW and make these ASAP!

Enjoy the recipe! Surprise your mom with these for Mother’s Day!

Baking · Breakfast · Cakes

Lemon Poppyseed Drizzle Cakes

March 31, 2014February 8, 2023 What Jessica Baked Next51 Comments

Surprise! Today we are inviting you ALL to a virtual baby shower honouring Kelly from Life Made Sweeter and Hilary from My Own Blog Review. To celebrate, we are sharing 12 recipes and crafts that are ready to “pop”. Make sure to “pop” over and check out everyone’s posts. Congratulations Kelly and Hilary!

I just wanted to keep the recipe as easy and simple as I possibly could without compromising on the taste. I’m a big fan of lemon and poppyseed cake. These cakes are light, buttery and I just love the sweetness from the sticky icing just drizzled over each cake. I like way the poppyseed’s give a delicious crunch in each mouthful and the gorgeous tangy lemon flavour that bursts in each bite.

Lemon Poppyseed Drizzle Cakes

Soft and fluffy cakes filled with lemon and poppyseeds, and decorated with a delicious lemon icing!

Prep Time 10

Cook Time 20

Total Time 30

Servings 6

Author What Jessica Baked Next

Ingredients

125 g butter (salted or unsalted) softened
125 g caster sugar
Zest from two lemons
2 eggs
125 g self-raising flour
1 tablespoon poppyseed's
4 tablespoons icing sugar
Lemon juice enough to reach your preferred consistency

Instructions

Preheat your oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Line a 6-hole muffin tin with paper liners and set aside.
Take the sugar and lemon zest and rub the two ingredients together using your fingers. Cream the butter and lemon sugar together until light and fluffy. Then add the eggs and mix to incorporate fully. Add the flour and poppyseed's and mix.
Evenly distribute the mixture equally between the cupcake liners. Bake for 18-20 minutes or until the cakes are lightly golden and a cake tester comes out completely clean. Cool in the tin for a few minutes, then transport to a wire rack to finish cooling completely.
Finish the cakes by making the icing. Mix the icing sugar and enough lemon juice to make a thick glaze. At this point remove the cupcakes from the liners. Then drizzle over the icing and leave the icing to set before serving. Decorate with extra lemon zest and poppyseed's if desired.

lemon poppyseed muffins

Click the links for the other delicious treats!

Key Lime Pie Popsicles – Spoonful of Flavor
Cheddar Bacon Crescent Poppers – A Little Claireification
Sweet Indulgence Popcorn mix – It Bakes Me Happy
‘Popular’ Tiramisu Blondies – Frugal Foodie Mama
Lollipop Centerpiece – The Mandatory Mooch
Buttered Popcorn Creme Brulee – Baking a Moment
Orange Poppy Seed Scones – Cookie Monster Cooking
Lemon Poppyseed Baked Donuts – Blahnik Baker
Candy Popcorn Pops – Little Miss Celebration
Lemon Drizzle Iced Poppyseed Cakes – What Jessica Baked Next
Lemon Cheesecake Pops – What’s Cooking Love?

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Baking · Bread · Breakfast

Lemon Sweet Rolls

February 22, 2014June 16, 2022 What Jessica Baked Next46 Comments

Sticky Lemon Sweet Buns. These soft and fluffy buns are filled with a lemon sugar butter filling and then drizzled with a simple lemon sugar icing.

Lemon sweet rolls are my idea of the perfect weekend breakfast. What’s not to just love about a soft, buttery bun bursting with tangy lemony flavour and drizzled with sticky lemon icing?

Making the dough is really simple and straight forward. Mix together flour, sugar, yeast, lemon zest and softened butter. When mixed through add the milk and melted dairy-free baking block/spread and knead until soft and elasticated. Leave the dough in a bowl, cover it and then allow to rise until doubled in size.

Once the dough has risen fully, roll it out and spread with homemade lemon sugar butter and then roll up and cut into the rolls. Place in a buttered dish and allow to rise again until joined up. Then all that’s left to do bake the buns until they’re nicely golden!

Your kitchen will be filled with the most gorgeous fragrant lemony aroma! As soon as these buns leave the oven you will be dying to dig in and try one straight away!

But, hold on as the best part comes next. The glaze is sweet, sticky and packed with zingy lemon flavour. Sprinkle with extra lemon zest if you like and enjoy! You won’t be able to resist these! If you like lemon desserts then this recipe is one for you to try.

(Makes 12)

Ingredients:

Dough:

500g strong white bread flour, plus extra for rolling

14g fast action dried yeast ( 2 x 7g packets)

55g caster sugar

85g unsalted butter, softened at room temperature

250ml milk, warmed gently

1 large free-range egg, at room temperature

Zest from 1 large unwaxed lemon

Lemon Butter Filling:

45g unsalted butter, softened at room temp

75g caster sugar

1 large unwaxed lemon, zested

Lemon Icing:

Juice of 1 large unwaxed lemon and zest for decoration

200-250g icing sugar, sifted

Method:

1. To make the dough: In a large stand mixer, add the flour, yeast, sugar and the zest. Mix gently on low speed just to combine. Then add the butter and rub in fully, until no lumps of butter remain. Now gently heat the milk in a small saucepan until it’s just warm and you can still poke your finger in without it burning. Then on a low speed, gently pour the milk in and add the egg, mix until a soft and sticky dough comes together. Then knead for another 5-7 minutes or until you have a soft and well elasticated dough. Now remove the dough from the mixer and knead gently on a board for about a minute just to bring it together into a ball. Place back in the bowl, cover fully with cling film and then leave somewhere warm for 1-2 hours or until it’s doubled in size.

2. To make the lemon filling: Roll the dough out on a flour surface to roughly 20cm x 50cm. Then for the filling melt the butter gently, then add the sugar and stir to dissolve. Add the zest and then brush this mixture all over the rolled out dough. Roll the dough up from one of the longest sides. Then divide into 12 equally sized rolls. Now lightly grease a large baking dish with a little butter. Place the rolls in the greased tin, making sure they’re well spread out. Then cover with cling film (plastic wrap) and leave in a warm place for 45 minutes or until they’ve joined up and doubled in size.

3.To bake: Preheat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Bake the buns for 20-25 minutes, until they’re lightly golden. They may need a few minutes longer in different ovens and should sound hollow when tapped. Allow to cool completely to room temperature in the baking dish. For the icing, just combine the icing sugar and lemon juice, mix until you have a smooth and drizzling consistency. Then drizzle all over the baked buns. Finish with extra lemon zest before allowing the icing to set. Buns will store in an airtight container for up to 3 days.

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