Raspberry Lemon Rolls - A Tangy, Sweet Delight - Recipes by Clare

Ingredients

• 1 egg, room temperature.
• ¼ cup sugar (50g).
• ⅓ cup butter, melted (74g).
• 1½ cups buttermilk, warmed (354mL) (to 100°F).
• 2¼ teaspoons yeast.
• 4 cups all-purpose flour (552g).
• ¾ teaspoon salt.
• ½ cup heavy cream, warmed (for pouring on the rolls).
• 1½ cups raspberries (169g).
• 2 tablespoons water.
• 6 tablespoons sugar (75g).
• 1 teaspoon cornstarch + 2 teaspoons water.
• Pinch of salt.
• 2 eggs.
• 1 egg yolk.
• ⅓ cup lemon juice (78mL).
• Zest of 2 lemons.
• ¾ cup sugar (150g).
• 4 tablespoons unsalted butter (56g).
• ½ cup powdered sugar (69g).
• 3 tablespoons unsalted butter, softened (42g).
• 2 tablespoons heavy cream (30mL).
• 3 tablespoons raspberry jam.
• 2.8 ounces cream cheese (80g).