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!
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