Eyes on the Fries

Directions for Dough:

• Proof Yeast: In a small bowl, whisk together warm water, sugar, and yeast. Let stand for 5-10 minutes until a foam forms on top. If no foam appears, the yeast is likely expired.

• Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, salt, and lemon zest.

• Make a Well: Create a well in the center of the flour mixture.

• Combine Wet Ingredients: Add melted butter, eggs, warm milk, vanilla extract, and the proofed yeast mixture to the well.

• Mix Dough: Gradually whisk the wet ingredients together, then slowly incorporate the flour. Use your hands to bring the dough together into a cohesive mass. The dough will be slightly sticky.

• First Rise: Shape the dough into a rough ball and place it back in the bowl. Cover with a towel and let rise in a warm place for 30-40 minutes, or until doubled in size.

• Prepare Pan: While the dough is rising, butter an 8×12 inch baking pan with cold butter.

• Shape Dough:

  • Gently punch down the risen dough.
  • On a lightly floured surface, stretch and fold the dough to smooth it out.
  • Roll the dough into a 18×24 inch rectangle.

Directions for Filling & Rolling:

• Prepare Filling: In a medium bowl, combine brown sugar, granulated sugar, and lemon zest. Rub the mixture together with your fingers until fragrant.

• Assemble Rolls:

  • Spread soft butter evenly over the rolled-out dough.
  • Sprinkle with the sugar mixture.
  • Scatter raspberries evenly over the sugar.
  • Drizzle with lemon juice.
  • Roll the dough up tightly, starting from a long side.
  • Mark the roll into 12 equal pieces by dividing it in half, then each half in half again, and finally each quarter into three pieces.
  • Use a serrated knife to gently cut the roll into 12 pieces.

• Proof and Bake:

  • Place the cut rolls, pretty side up, in a prepared baking pan.
  • Let them rest at room temperature while preheating the oven to 355°F (180°C).
  • Bake for 25-30 minutes, or until golden brown and springy to the touch.

Directions for Glaze:

• Strain thawed raspberries through a fine-mesh sieve into a bowl, pressing to extract as much juice as possible. 
• In a separate bowl, beat together cream cheese and sugar until smooth and creamy. 
• Stir in strained raspberry juice and lemon juice until well combined.
• Let the baked rolls cool in the pan for 10 minutes.
• Pour the raspberry glaze evenly over the warm rolls. Gently spread the glaze to the edges of the rolls, allowing it to seep into the crevices.  Enjoy!