GIANT RASPBERRY LEMON POPPYSEED MORNING BUN

Serves 8
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Directions

  1. 1Whisk together the flour, yeast, sugar, poppyseeds, salt, and lemon zest in a large bowl or the bowl of a stand mixer.
  2. 2Whisk together the flour, yeast, sugar, poppyseeds, salt, and lemon zest in a large bowl or the bowl of a stand mixer.
  3. 3Whisk together the flour, yeast, sugar, poppyseeds, salt, and lemon zest in a large bowl or the bowl of a stand mixer.
  4. 4Heat the milk to approximately 110°F (43°C) in the microwave.
  5. 5Heat the milk to approximately 110°F (43°C) in the microwave.
  6. 6Heat the milk to approximately 110°F (43°C) in the microwave.
  7. 7Add the warm milk, almost melted butter, eggs, and vanilla to the flour mixture.
  8. 8Add the warm milk, almost melted butter, eggs, and vanilla to the flour mixture.
  9. 9Add the warm milk, almost melted butter, eggs, and vanilla to the flour mixture.
  10. 10Knead the dough with the stand mixer fitted with the hook attachment on low speed for 1-2 minutes until barely combined.
  11. 11Knead the dough with the stand mixer fitted with the hook attachment on low speed for 1-2 minutes until barely combined.
  12. 12Knead the dough with the stand mixer fitted with the hook attachment on low speed for 1-2 minutes until barely combined.
  13. 13Allow the dough to rest for 5 minutes so the flour can soak up the liquids.
  14. 14Allow the dough to rest for 5 minutes so the flour can soak up the liquids.
  15. 15Allow the dough to rest for 5 minutes so the flour can soak up the liquids.
  16. 16Knead the dough on low speed for another 3-5 minutes, or until it feels tacky, elastic, and smooth.
  17. 17Knead the dough on low speed for another 3-5 minutes, or until it feels tacky, elastic, and smooth.
  18. 18Knead the dough on low speed for another 3-5 minutes, or until it feels tacky, elastic, and smooth.
  19. 19Place the dough into a lightly greased large bowl.
  20. 20Place the dough into a lightly greased large bowl.
  21. 21Place the dough into a lightly greased large bowl.
  22. 22Cover and allow the dough to rise in a warm environment for 30-40 minutes, or until doubled in size.
  23. 23Cover and allow the dough to rise in a warm environment for 30-40 minutes, or until doubled in size.
  24. 24Cover and allow the dough to rise in a warm environment for 30-40 minutes, or until doubled in size.
  25. 25Grease a 12-inch cast iron skillet or a large cake pan, then roughly line with parchment paper.
  26. 26Grease a 12-inch cast iron skillet or a large cake pan, then roughly line with parchment paper.
  27. 27Grease a 12-inch cast iron skillet or a large cake pan, then roughly line with parchment paper.
  28. 28Prepare the lemon poppyseed butter for the filling by combining the sugar and lemon zest in a small bowl.
  29. 29Prepare the lemon poppyseed butter for the filling by combining the sugar and lemon zest in a small bowl.
  30. 30Prepare the lemon poppyseed butter for the filling by combining the sugar and lemon zest in a small bowl.
  31. 31Rub the mixture together with your fingers until combined and fragrant.
  32. 32Rub the mixture together with your fingers until combined and fragrant.
  33. 33Rub the mixture together with your fingers until combined and fragrant.
  34. 34In a medium bowl, combine the softened butter, lemon-sugar mixture, and poppyseeds.
  35. 35In a medium bowl, combine the softened butter, lemon-sugar mixture, and poppyseeds.
  36. 36In a medium bowl, combine the softened butter, lemon-sugar mixture, and poppyseeds.
  37. 37Mix until well combined and smooth, then set aside.
  38. 38Mix until well combined and smooth, then set aside.
  39. 39Mix until well combined and smooth, then set aside.
  40. 40Once the dough has doubled in size, turn it onto a floured surface.
  41. 41Once the dough has doubled in size, turn it onto a floured surface.
  42. 42Once the dough has doubled in size, turn it onto a floured surface.
  43. 43Use a rolling pin to roll the dough out into a 12x20-inch (30x50 cm) rectangle.
  44. 44Use a rolling pin to roll the dough out into a 12x20-inch (30x50 cm) rectangle.
  45. 45Use a rolling pin to roll the dough out into a 12x20-inch (30x50 cm) rectangle.
  46. 46Dollop and evenly spread the lemon poppyseed butter across the entire surface of the dough.
  47. 47Dollop and evenly spread the lemon poppyseed butter across the entire surface of the dough.
  48. 48Dollop and evenly spread the lemon poppyseed butter across the entire surface of the dough.
  49. 49Disperse the raspberries all over the dough.
  50. 50Disperse the raspberries all over the dough.
  51. 51Disperse the raspberries all over the dough.
  52. 52Starting with the long end, tightly roll the dough up into a log, ending with the seam side down, and pinching the ends to seal.
  53. 53Starting with the long end, tightly roll the dough up into a log, ending with the seam side down, and pinching the ends to seal.
  54. 54Starting with the long end, tightly roll the dough up into a log, ending with the seam side down, and pinching the ends to seal.
  55. 55With a sharp knife, starting approximately 1-2 inches from one end, cut through the center of the roll all the way down lengthwise.
  56. 56With a sharp knife, starting approximately 1-2 inches from one end, cut through the center of the roll all the way down lengthwise.
  57. 57With a sharp knife, starting approximately 1-2 inches from one end, cut through the center of the roll all the way down lengthwise.
  58. 58With the cut side facing up, twist the dough ropes around each other all the way to the end.
  59. 59With the cut side facing up, twist the dough ropes around each other all the way to the end.
  60. 60With the cut side facing up, twist the dough ropes around each other all the way to the end.
  61. 61Starting with one end, roll the twist up into a giant morning bun shape, like a snail, and tuck the end under.
  62. 62Starting with one end, roll the twist up into a giant morning bun shape, like a snail, and tuck the end under.
  63. 63Starting with one end, roll the twist up into a giant morning bun shape, like a snail, and tuck the end under.
  64. 64Gently lift and place the assembled bun into the prepared cast iron skillet.
  65. 65Gently lift and place the assembled bun into the prepared cast iron skillet.
  66. 66Gently lift and place the assembled bun into the prepared cast iron skillet.
  67. 67Loosely cover the pan and allow the bun to proof in a warm environment for 45 minutes, until puffy and risen.
  68. 68Loosely cover the pan and allow the bun to proof in a warm environment for 45 minutes, until puffy and risen.
  69. 69Loosely cover the pan and allow the bun to proof in a warm environment for 45 minutes, until puffy and risen.
  70. 70Preheat the oven to 350°F (175°C).
  71. 71Preheat the oven to 350°F (175°C).
  72. 72Preheat the oven to 350°F (175°C).
  73. 73Once proofed, pour the heavy cream all over the bun.
  74. 74Once proofed, pour the heavy cream all over the bun.
  75. 75Once proofed, pour the heavy cream all over the bun.
  76. 76Bake at 350°F (175°C) for 40-45 minutes, rotating the pan halfway through, until golden.
  77. 77Bake at 350°F (175°C) for 40-45 minutes, rotating the pan halfway through, until golden.
  78. 78Bake at 350°F (175°C) for 40-45 minutes, rotating the pan halfway through, until golden.
  79. 79Remove the bun from the oven and cool for at least 10 minutes.
  80. 80Remove the bun from the oven and cool for at least 10 minutes.
  81. 81Remove the bun from the oven and cool for at least 10 minutes.
  82. 82While cooling, prepare the raspberry lemon glaze by whisking together the powdered sugar, smashed raspberries, and lemon juice in a medium bowl until combined.
  83. 83While cooling, prepare the raspberry lemon glaze by whisking together the powdered sugar, smashed raspberries, and lemon juice in a medium bowl until combined.
  84. 84While cooling, prepare the raspberry lemon glaze by whisking together the powdered sugar, smashed raspberries, and lemon juice in a medium bowl until combined.
  85. 85Drizzle the glaze all over the bun.
  86. 86Drizzle the glaze all over the bun.
  87. 87Drizzle the glaze all over the bun.
  88. 88Slice and serve the morning bun.
  89. 89Slice and serve the morning bun.
  90. 90Slice and serve the morning bun.

Ingredients

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