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These delicate rolls combine the brightness of fresh raspberries with zesty lemon, all wrapped in a pillowy soft brioche dough. The tangzhong method creates an incredibly tender texture, while mascarpone frosting adds luxurious richness to every bite.
I discovered the tangzhong method changed everything about my bread baking. The extra step creates the most tender, pillowy rolls that stay fresh longer.
Key Components
- All-purpose flour: Needs 11-13% protein content
- Active dry yeast: Must be fresh and properly activated
- Room temperature butter: For proper dough development
- Fresh lemons: Provide essential oils in zest
- Quality mascarpone: At room temperature blends smoothly
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Detailed Instructions
- Make Tangzhong:
- Heat milk and flour until thickened, stirring constantly. The mixture should coat the back of a spoon and have a pudding-like consistency.
- Mix Master Dough:
- Combine tangzhong with remaining ingredients. Knead until dough passes the windowpane test - thin enough to see light through without tearing.
- First Rise:
- Let dough double in size in a warm spot, about one hour. The dough should feel light and airy when gently poked.
- Prepare Filling:
- Cook raspberry curd until thickened, stirring constantly. Strain to remove seeds for silky smoothness.
- Shape With Care:
- Roll dough into rectangle, spread with cooled curd. Roll tightly from long edge, cut into nine even pieces.
- Final Proof:
- Let shaped rolls rise until puffy and touching. They should spring back slowly when pressed.
The tangzhong technique transformed my bread baking. That simple paste of cooked flour and milk creates incredibly tender rolls that stay fresh for days.
Serving Suggestions
Pair warm rolls with coffee or tea for breakfast. Serve alongside fresh fruit and yogurt for brunch. These make an elegant addition to afternoon tea service.
Make It Your Own
Switch raspberries for blackberries or strawberries. Add orange zest instead of lemon. Try cream cheese frosting for a classic twist. Sprinkle chopped pistachios on top for crunch.
Keep Them Fresh
Store in airtight container at room temperature for 2 days. Freeze unfrosted rolls up to 1 month. Thaw overnight in refrigerator and warm before serving.
I've learned that patient, gentle handling of the dough creates the most tender results.
Troubleshooting Guide
Dense rolls usually mean underproofed dough. Sticky dough needs more kneading. If curd is runny, cook longer until properly thickened.
Time Management
Prepare curd and dough separately ahead of time. Shape rolls the night before and proof in refrigerator overnight.
Temperature Control
Ensure all dairy is room temperature before starting. Keep proofing area draft-free. Check internal temperature for doneness.
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These rolls combine my love for tangy fruit and tender bread. The mascarpone frosting adds that perfect finishing touch of richness.
Frequently Asked Questions
- → What is tangzhong?
- It's a technique of cooking flour with milk to create a paste that makes the bread extra soft and fluffy.
- → Can I make these ahead?
- Yes, the dough can rise overnight in the fridge. The raspberry curd can be made up to 5 days ahead.
- → How do I know when the dough is ready?
- Use the windowpane test - stretch a small piece until thin enough to see light through without tearing.
- → Can I freeze these rolls?
- Freeze unfrosted rolls, thaw and add frosting fresh before serving.
- → Why is my dough sticky?
- Brioche dough should be slightly sticky. Proper kneading (15-20 minutes) will develop gluten and reduce stickiness.