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2 eggs
1 egg yolk
⅓ cup lemon juice (78mL) (78g)
Zest of 2 lemons
¾ cup sugar (150g)
4 tablespoons unsalted butter (56g)
Pinch of salt
For the Frosting:
½ cup powdered sugar (69g)
3 tablespoons unsalted butter, softened (42g)
2 tablespoons heavy cream (30mL)
3 tablespoons raspberry jam
2.8 ounces cream cheese (80g)
Pinch of salt
Instructions:
Instructions:
1/ Make the Dough:
Warm up the buttermilk to 100-105°F. Sprinkle in ½ teaspoon of sugar and the yeast, and mix well. Let rest for 5-10 minutes until foamy and bubbly.
In a large mixing bowl or stand mixer, whisk together the sugar and egg. Mix in the melted butter.
Once the yeast mixture is foamy, pour it into the mixing bowl along with the rest of the ingredients. Mix until combined.
Add the flour and salt and knead until a smooth, tacky dough forms (10-20 minutes by hand or 4-6 minutes with a stand mixer).
Perform the windowpane test: Take a piece of dough and stretch it until thin enough to see light through. If it breaks, knead for a few more minutes.
Place the dough in an oiled bowl, cover, and let it rise in a warm place until it doubles in size (1-2 hours).
2/ Make the Raspberry Filling:
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