Brioche Raspberry Lemon Rolls (Print Version)

# Ingredients:

01 - 24g (3 tablespoons) all-purpose flour

02 - 100g (3.5 oz) whole milk

03 - 90g (3 oz) whole milk

04 - 1 1/2 teaspoons active dry yeast

05 - 1 tablespoon granulated sugar

06 - 240g (2 cups) all-purpose flour

07 - 1 1/4 teaspoons salt

08 - 1 egg, room temperature

09 - 56g (4 tablespoons) unsalted butter, room temperature

10 - 56g (4 tablespoons) unsalted butter, cubed

11 - 2 eggs

12 - 1/8 teaspoon salt

13 - 65g (1/3 cup) granulated sugar

14 - Zest of 1 medium lemon

15 - 40g (3 tablespoons) lemon juice

16 - 150g (1 1/4 cups) frozen raspberries

17 - 110g (1/2 cup) mascarpone

18 - Zest of 1 medium lemon

19 - 1/4 teaspoon salt

20 - 1 tablespoon granulated sugar

21 - 2 tablespoons heavy whipping cream

01 - Whisk flour and milk in microwave-safe bowl. Microwave in 30-second intervals, stirring between, until thickened to a slurry.

02 - Combine milk, yeast, sugar, flour, salt, egg, butter, and tangzhong. Knead with dough hook 15-20 minutes until passing windowpane test.

03 - Shape dough into ball, cover, and let rise until doubled (~1 hour).

04 - Cook eggs, sugar, lemon zest, juice, and raspberries until thick (170°F). Strain over butter and stir until smooth.

05 - Roll dough to 12x16 inches. Spread with raspberry curd, roll up, cut into 9 pieces. Place in buttered 8-inch pan.

06 - Let rolls rise 30 minutes. Bake at 350°F for 20-25 minutes until internal temperature reaches 190°F.

07 - Beat mascarpone with lemon zest, salt, and sugar until smooth. Add cream and whip until fluffy.

01 - Dough can rise overnight in refrigerator

02 - Raspberry curd can be made 5 days ahead

03 - Uses tangzhong method for softer texture