These yummy lemon raspberry pull apart buns are a made from an eggy dough, baked to golden then filled with raspberry jam and topped with a lemon glaze.
BEAUTIFUL! This has to be one of the best looking coffee breads around! It was a fun thing to make and has so many possible ways to flavor it. I used the "Cheese Filling" recipe from this site and spread it over the dough prior to cutting the strips. I was looking for a cheese danish flavor and it went so well with the raspberry. I used a pizza wheel to cut the strips and also used a pizza pan for baking it. To apply the raspberry preserves, I used a pastry bag so I could squeeze a nice amount into the blossoms. So YUMMY! Love that raspberry flavor! Thank you Sarah-May for sharing such a BEAUTIFUL YUMMY recipe! - 15 Apr 2011 (Review from Allrecipes USA and Canada)
Sarah, you most certainly have a winner here. This was fabulous and like the others have said, the dough was incredibly easy to work with. I did end up using a total of about 7 cups of flour before it was over with though. I don't know if the humidity here just required more or what but it was wonderful. They turned out HUGE. Since I had two to serve to my guests for Easter brunch, I did one with raspberry jam and flavored the glaze for that one with almond extract. The other one and probably my favorite was filled with a lemon-pear marmalade and topped with almonds. The glaze on this one was the one you recommend and I mean to tell you that this was a very nice and a really unexpected treat for everyone here. There really are so many things you can do with this and I intend to try some other combos soon. My daughter and I put these together and I think that for her to see that yeast is not as intimidating as she thought, she may give it a shot herself. UPDATE; I made this again for Mother's Day and took the advice of WFDM, using almond paste for one, and the lemon -pear marmalade for the other. I also spread each filling on the dough prior to being cut so that some of it would be intertwined in the bun. Great idea and one I'll be doing from now on. The almond paste was a bit too stiff to spread, so after breaking off pieces of it, I used my rolling pin to press it into the dough. Worked like a charm. - 24 Apr 2011 (Review from Allrecipes USA and Canada)
Awesome! Blossom! The texture of this bread is spot on; light and fluffy center crumb and perfect crust. Instructions for the blossom is superb! Used regular active dry yeast and 6 cups of flour and the dough was somewhat tacky, but not to worry, flour your hands to handle the dough and after the first rise, the dough will be perfect. My dough rolled out two 15" discs. I cut 6 wedges per quarter and the first disc came out perfect. I baked it for 30 minutes and then quickly brushed on soften butter all over the blossom and filled it with apricot/pineapple preserve. For the second disc, I made one of my favorites~Cinnamon Roll Blossom~Deliciously stupendous! Spectacular presentation for various combinations of fillings! Definitely a Treasure! Thanks Sarah-May! - 21 Apr 2011 (Review from Allrecipes USA and Canada)