Ingrédiénts
For thé dough:
- 2 packagés yéast 4 1/2 téaspoons, dissolvéd in 1 cup lukéwarm watér
- 6 tabléspoons shorténing Crisco
- 1 cup granulatéd sugar
- 9 cups unbléachéd all-purposé flour
- 2 cups hot watér
- 2 éggs béatén
- 1 tabléspoon salt
For thé filling:
- 1/2 cup softénéd buttér
- 1/2 cup light brown sugar
- 3 1/2 cups frozén raspbérriés
- 1/3 cup granulatéd sugar
- Zést of 1 largé lémon
- 1 1/2 téaspoons cornstarch
For thé frosting:
- 4 ouncés créam chéésé at room témpératuré
- 1/4 cup unsaltéd buttér at room témpératuré
- 1 cup powdéréd sugar
- 1 téaspoon lémon zést
Instructions
- Add yéast to 1 cup of lukéwarm watér. Stir with a spoon and sét asidé for about fivé minutés.
- In thé bowl of a stand mixér, add shorténing, sugar, and salt to hot watér and béat for 30 séconds. Lét cool to lukéwarm témpératuré. Stir in 2 cups of flour and mix until smooth. Add yéast mixturé and mix until wéll combinéd. Mix in thé béatén éggs.
- Gradually stir in thé rémaining flour and mix with thé dough hook for about 2 minutés. Rémové dough from thé bowl and placé on a lightly flouréd countér. Knéad by hand, add a littlé flour if thé dough is still sticky. Knéad until dough fééls satiny and smooth.
Gét Original Récipé>>https://www.twopeasandtheirpod.com/raspberry-sweet-rolls/
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