Description
A delightful yeast-based pastry filled with fresh raspberries, lemon zest, and poppy seeds, perfect for breakfast or brunch.
Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (about 110°F)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup fresh raspberries
- 2 tbsp lemon zest
- 2 tbsp poppy seeds
- Powdered sugar for dusting
Instructions
- In a large bowl, combine warm milk and yeast, letting it sit until foamy (about 5 minutes).
- Add melted butter, sugar, and eggs, stirring until well combined.
- Gradually incorporate flour until a soft, slightly sticky dough forms.
- Knead the dough for about 5-7 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour.
- Roll out the dough into a rectangle, then layer with raspberries, lemon zest, and poppy seeds.
- Shape the dough into a giant bun, place it in a greased pan, and allow it to rise for another 30 minutes.
- Bake in a preheated oven at 350°F for 25 minutes, or until golden brown.
- Cool slightly, dust with powdered sugar, and serve.
Notes
For best results, use fresh raspberries and make sure the milk is warm to properly activate the yeast.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American