GIANT RASPBERRY LEMON POPPYSEED MORNING BUN

Name: GIANT RASPBERRY LEMON POPPYSEED MORNING BUN
Yield: 8 servings
Cuisine: American
Ingredients: 4 cups all-purpose flour; 2.5 tsp instant yeast; 0.25 cup granulated sugar; 2 tbsp poppyseeds; 0.5 tsp salt; 1 zest lemon; 1 cup milk of choice; 0.33 cup salted butter; 2 eggs; 1 tsp vanilla extract or paste; 0.5 cup salted butter; 0.75 cup granulated sugar; 2 zest lemon; 2 tbsp poppyseeds; 1 cup raspberries; 0.33 cup heavy cream; 1.5 cups powdered sugar; 2 tbsp smashed raspberries; 1 tbsp lemon juice

Serves 8

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GIANT RASPBERRY LEMON POPPYSEED MORNING BUN

tiktok.com

Serves 8

Directions

1Whisk together the flour, yeast, sugar, poppyseeds, salt, and lemon zest in a large bowl or the bowl of a stand mixer.
2Heat the milk to approximately 110°F (43°C) in the microwave.
3Add the warm milk, almost melted butter, eggs, and vanilla to the flour mixture.
4Knead the dough with the stand mixer fitted with the hook attachment on low speed for 1-2 minutes until barely combined.
5Allow the dough to rest for 5 minutes so the flour can soak up the liquids.
6Knead the dough on low speed for another 3-5 minutes, or until it feels tacky, elastic, and smooth.
7Place the dough into a lightly greased large bowl.
8Cover and allow the dough to rise in a warm environment for 30-40 minutes, or until doubled in size.
9Grease a 12-inch cast iron skillet or a large cake pan, then roughly line with parchment paper.
10Prepare the lemon poppyseed butter for the filling by combining the sugar and lemon zest in a small bowl.
11Rub the mixture together with your fingers until combined and fragrant.
12In a medium bowl, combine the softened butter, lemon-sugar mixture, and poppyseeds.
13Mix until well combined and smooth, then set aside.
14Once the dough has doubled in size, turn it onto a floured surface.
15Use a rolling pin to roll the dough out into a 12x20-inch (30x50 cm) rectangle.
16Dollop and evenly spread the lemon poppyseed butter across the entire surface of the dough.
17Disperse the raspberries all over the dough.
18Starting with the long end, tightly roll the dough up into a log, ending with the seam side down, and pinching the ends to seal.
19With a sharp knife, starting approximately 1-2 inches from one end, cut through the center of the roll all the way down lengthwise.
20With the cut side facing up, twist the dough ropes around each other all the way to the end.
21Starting with one end, roll the twist up into a giant morning bun shape, like a snail, and tuck the end under.
22Gently lift and place the assembled bun into the prepared cast iron skillet.
23Loosely cover the pan and allow the bun to proof in a warm environment for 45 minutes, until puffy and risen.
24Preheat the oven to 350°F (175°C).
25Once proofed, pour the heavy cream all over the bun.
26Bake at 350°F (175°C) for 40-45 minutes, rotating the pan halfway through, until golden.
27Remove the bun from the oven and cool for at least 10 minutes.
28While cooling, prepare the raspberry lemon glaze by whisking together the powdered sugar, smashed raspberries, and lemon juice in a medium bowl until combined.
29Drizzle the glaze all over the bun.
30Slice and serve the morning bun.

Ingredients

4 cups all-purpose flour
2.5 tsp instant yeast
0.25 cup granulated sugar
2 tbsp poppyseeds
0.5 tsp salt
1 zest lemon
1 cup milk of choice
0.33 cup salted butter
2 eggs
1 tsp vanilla extract or paste
0.5 cup salted butter
0.75 cup granulated sugar
2 zest lemon
2 tbsp poppyseeds
1 cup raspberries
0.33 cup heavy cream
1.5 cups powdered sugar
2 tbsp smashed raspberries
1 tbsp lemon juice

Equipment

large bowlstand mixerhook attachmentmicrowave12-inch cast iron skilletlarge cake panparchment papersmall bowlrolling pinsharp knife

Tips

For the dough, knead until it feels tacky but is elastic and smooth.
For the filling, rub the lemon zest and sugar together with your fingers until combined and fragrant.
Make sure to tightly roll the dough into a log and pinch the ends to seal.
Gently lift and place the twisted dough into the prepared cast iron skillet.
Rotate the pan halfway through baking for even browning.
Cool the bun for at least 10 minutes before glazing.
Whisk the glaze ingredients until combined and drizzle over the bun.
Serve warm with coffee for the best experience.
Every bite truly gets better and better.
This is really good, you would have this in a rose garden!

GIANT RASPBERRY LEMON POPPYSEED MORNING BUN

Serves 8

tiktok.com

GIANT RASPBERRY LEMON POPPYSEED MORNING BUN

tiktok.com

Serves 8

Directions

1Whisk together the flour, yeast, sugar, poppyseeds, salt, and lemon zest in a large bowl or the bowl of a stand mixer.
2Heat the milk to approximately 110°F (43°C) in the microwave.
3Add the warm milk, almost melted butter, eggs, and vanilla to the flour mixture.
4Knead the dough with the stand mixer fitted with the hook attachment on low speed for 1-2 minutes until barely combined.
5Allow the dough to rest for 5 minutes so the flour can soak up the liquids.
6Knead the dough on low speed for another 3-5 minutes, or until it feels tacky, elastic, and smooth.
7Place the dough into a lightly greased large bowl.
8Cover and allow the dough to rise in a warm environment for 30-40 minutes, or until doubled in size.
9Grease a 12-inch cast iron skillet or a large cake pan, then roughly line with parchment paper.
10Prepare the lemon poppyseed butter for the filling by combining the sugar and lemon zest in a small bowl.
11Rub the mixture together with your fingers until combined and fragrant.
12In a medium bowl, combine the softened butter, lemon-sugar mixture, and poppyseeds.
13Mix until well combined and smooth, then set aside.
14Once the dough has doubled in size, turn it onto a floured surface.
15Use a rolling pin to roll the dough out into a 12x20-inch (30x50 cm) rectangle.
16Dollop and evenly spread the lemon poppyseed butter across the entire surface of the dough.
17Disperse the raspberries all over the dough.
18Starting with the long end, tightly roll the dough up into a log, ending with the seam side down, and pinching the ends to seal.
19With a sharp knife, starting approximately 1-2 inches from one end, cut through the center of the roll all the way down lengthwise.
20With the cut side facing up, twist the dough ropes around each other all the way to the end.
21Starting with one end, roll the twist up into a giant morning bun shape, like a snail, and tuck the end under.
22Gently lift and place the assembled bun into the prepared cast iron skillet.
23Loosely cover the pan and allow the bun to proof in a warm environment for 45 minutes, until puffy and risen.
24Preheat the oven to 350°F (175°C).
25Once proofed, pour the heavy cream all over the bun.
26Bake at 350°F (175°C) for 40-45 minutes, rotating the pan halfway through, until golden.
27Remove the bun from the oven and cool for at least 10 minutes.
28While cooling, prepare the raspberry lemon glaze by whisking together the powdered sugar, smashed raspberries, and lemon juice in a medium bowl until combined.
29Drizzle the glaze all over the bun.
30Slice and serve the morning bun.

Ingredients

4 cups all-purpose flour
2.5 tsp instant yeast
0.25 cup granulated sugar
2 tbsp poppyseeds
0.5 tsp salt
1 zest lemon
1 cup milk of choice
0.33 cup salted butter
2 eggs
1 tsp vanilla extract or paste
0.5 cup salted butter
0.75 cup granulated sugar
2 zest lemon
2 tbsp poppyseeds
1 cup raspberries
0.33 cup heavy cream
1.5 cups powdered sugar
2 tbsp smashed raspberries
1 tbsp lemon juice

Equipment

large bowlstand mixerhook attachmentmicrowave12-inch cast iron skilletlarge cake panparchment papersmall bowlrolling pinsharp knife

Tips

For the dough, knead until it feels tacky but is elastic and smooth.
For the filling, rub the lemon zest and sugar together with your fingers until combined and fragrant.
Make sure to tightly roll the dough into a log and pinch the ends to seal.
Gently lift and place the twisted dough into the prepared cast iron skillet.
Rotate the pan halfway through baking for even browning.
Cool the bun for at least 10 minutes before glazing.
Whisk the glaze ingredients until combined and drizzle over the bun.
Serve warm with coffee for the best experience.
Every bite truly gets better and better.
This is really good, you would have this in a rose garden!