Raspberry Sticky Buns

A raspberry spin on an old favorite, yes please! Trade out that
cinnamon for some yummy Heidi’s raspberry jam and taste the magic.

Ingredients

  • 1 cup milk
  • ⅔ cup sugar
  • 1 ½ Tbsp active dry yeast (2 packets)
  • ½ cup unsalted butter softened and cut in 4
  • 2 large eggs
  • ½ tsp salt
  • 4 ½ cups all-purpose flour
  • 1 jar Heidi’s Raspberry Jam
  • 2 cups powdered confectioners sugar
  • 3-4 Tbsp heavy cream or half & half
  • 2 tsp fresh lemon juice

Directions

  1. In a small saucepan, warm milk over low heat until until lukewarm. Pour warm milk into the bowl of a stand mixer fitted with the dough hook.

  2. With a spoon, manually stir in the sugar and yeast. Cover bowl with a towel and let stand until the yeast is foamy, about 10-15 minutes.

  3. On low speed, beat in softened butter until slightly broken up.

  4. Add the eggs one at a time, then add the salt. At this point the butter does not need to be totally mixed in and will be in small pieces still.

  5. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft ball forms. Increase speed to medium-high and beat until dough is soft and supple, about 5-10 minutes longer. If you do not have a mixer knead the dough by hand.

  6. Transfer the dough to a lightly floured surface and knead for 2 minutes and form into a ball. Put ball into lightly greased bowl and turn over. Cover the dough and let sit in a warm place until it doubles in size, about 2 hours.

  7. Butter a 9 x 13 inch pan or line with parchment paper. Turn the dough out onto a lightly floured work surface and using a rolling pin, roll into a 12 x 18 inch rectangle. Make sure the dough is smooth and evenly thick, even at the corners.

  8. Spread the jam evenly onto the dough leaving a ½ inch border without jam along the edges.

  9. Lightly dampen the edges of the dough with water and tightly roll up the dough along the 12 inch sides so that you get an 18 inch log. Pinch along the seam to seal. Roll log over so seam is facing down. Using a sharp knife cut 12 even buns.

  10. Arrange the buns in prepared baking pan. Cover and let proof in warm place for 45 minutes – 1 hour or until doubled in size.

  11. Preheat oven to 400 degrees. Bake buns for about 25 minutes or until they are golden brown and the jam may be bubbling.

  12. Transfer baking pan to a rack and cool for 15 minutes.

  13. While the buns are cooling make the glaze; in a small bowl, whip the powdered sugar, lemon juice and cream until smooth. Add more sugar or cream to achieve desired thickness.

  14. Drizzle glaze over buns and serve warm. Cover buns and store at room temperature for 2-3 days.