Uh huh uh huh, I like it, uh huh uh huh. You’re welcome! That song will be stuck in your head for at least 5 minutes and up to a few days. Then it’ll probably be Call Me Maybe.
Raspberry (actually, all berries) and lemon is like the ultimate ultimate combo for me (add some rhubarb and I’m done. Seriously. Done.)
Methinks it’s because I’m a photic sneezer. (whosamawhatsit?!)
photoptarmosis: uncontrollable sneezing in response to numerous stimuli
I sneeze when I eat chocolate. And strong mint, like altoids or strong gum. I sneeze when I look at the sun.
It’s kind of fun, and mildly entertaining. Chocolate and gum are especially funny, seeing as I am nearly constantly snacking on one or the other.
Milk chocolate is less stimulating, I suppose, due to its lower cacao content, and I am less likely to sneeze when sneaking a taste of a Hershey bar than say, a dark chocolate cake or chocolate chip cookie.
With dark chocolate, I’m sneezing all over the place.
The longest sneezing fit I’ve ever had from chocolate was like 6 sneezes long.
My sneezes are especially dramatic (I mean, c’mon, it’s me. Of course I’m going to be loud and obnoxious.), making these sneezing fits very… um… drawn out.
Achoo! Pay attention to me! Achoo! Achoo!
So anyways, I think that’s why chocolate is not my favorite flavor.
Don’t get me wrong, I love the stuff.
It’s heaven sent (Theobroma cacao, literally “chocolate food of the gods,” and yes, I know the taxonomic name for chocolate without looking. What kind of pastry-obsessive would I be if I didn’t?)
I would take a fruit-based dessert, especially one with citrus, over chocolate any day.
Curd over ganache, always.
(Actually, I would put them together. I’m a greedy little pig. Oink.)
It’s taking a while to get around to the moral of this story.
Moral of this story: these sticky buns are right up my alley.
They’re sweet and very sticky, caramelized on the bottom and redolent with lemon zest.
The tangy cream cheese pairs well with tart lemons and raspberries, all of the sourness being balanced by the sweet, sugary filling and buttery dough.
These are yeasted buns, but they go from mind to oven to belly in less than 2 hours, most of it being hands-off, and none of it being labor intensive.
Mix the dough with a mixer, plop it into a bowl and let it rest, roll it out, fill it with the simplest filling ever (butter+sugar+lemon zest), roll ’em up and slice ’em, let ’em rise, bake, glaze, eat.
Be not afraid of yeast! We love yeast! Yeast loves us!
And the yeast will behave, I promise.
They smell fear. Don’t be afraid and you will be just fine.
I would hold your hand, but mine is very sticky from this sweet bun.
Lemon Raspberry Sticky Buns adapted from here ingredients: 3/4 cup milk 4 tablespoons butter, browned 3 1/4 cups flour 2 1/4 teaspoons yeast (.25 ounce, 1 packet) 1/4 cup sugar Heaping 1/2 teaspoon kosher salt 1/4 cup water 1 egg Zest of 1 1/2 lemons 3/4 cup sugar 4 tablespoons butter, browned Raspberries For the glaze: Juice of 1 1/2 lemons 1 cup powdered sugar 4 ounces cream cheese, softened Directions: Bring milk to a simmer, remove from heat, and combine with 1st measure of butter and water. Allow to cool to 110 degrees F. Meanwhile, mix 2 1/4 cups of the flour, salt, yeast, and 1st measure of sugar in the bowl of a stand mixer with the dough hook. Once milk mixture cools, pour over dry ingredients, mix briefly, and then add egg and last cup of flour. Allow dough to knead until very smooth and pulling away from the sides of the bowl. Place a slightly damp tea towel over the bowl and allow to rest for 10 minutes. Meanwhile, rub lemon zest together with 2nd measure of sugar. After 10 minutes, roll dough out into a rough rectangle. Dough should be rolled very thinly, no thicker than 1/4 of an inch. Brush the dough with the 2nd measure of brown butter, then sprinkle the lemon sugar over. Break up raspberries and dot them all over the dough. Roll the dough up and pinch the seam firmly shut. Cut the roll into 1 1/4 inch thick buns. Brush a 6×12 pan with butter and place the buns snugly in. Place a slightly damp tea towel over the pan and allow to rise until doubled in size, about 30 minutes. Meanwhile, preheat oven to 375 degrees F. Bake buns until the interior reaches 190 degrees F, about 30-35 minutes. If the top starts to brown, cover with foil and continue baking. For the glaze, simply beat everything together until smooth.
Spread over warm buns right out of the oven.