Ingredients
Scale
- 2 packages yeast (4 1/2 teaspoons), dissolved in lukewarm water
- 6 tablespoons shortening or unsalted butter
- 1 cup granulated sugar
- 9 cups unbleached all-purpose flour
- 2 cups hot water
- 2 eggs, beaten
- 1 tablespoon salt
- 3 1/2 cups raspberries
- 1/2 cup softened butter
- 1/2 cup light brown sugar
- Zest of 1 lemon
- 1 1/2 teaspoons cornstarch
- 4 ounces cream cheese, at room temperature
- 1/4 cup unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 teaspoon lemon zest
Instructions
- Prepare yeast by dissolving it in lukewarm water and letting it froth for five minutes.
- In a stand mixer, combine shortening, sugar, salt, and hot water. Let it cool to lukewarm before stirring in flour and adding the yeast mixture and beaten eggs.
- Gradually incorporate remaining flour while kneading until smooth on a floured surface.
- Let the dough rise in a greased bowl covered with a towel for about 30 minutes until doubled.
- Roll out the dough into a rectangle, spread softened butter and sprinkle with brown sugar. Top with raspberry mixture.
- Roll into a cylinder, cut into pieces, and place in a greased baking pan.
- Allow to rise covered for another hour before baking at 350°F for about 25-32 minutes until golden brown.
- While cooling, prepare frosting by mixing cream cheese, butter, powdered sugar, and lemon zest until smooth.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 28mg