370 g wheat flour (cake flour or for yeast baking)
50 g sugar
3/4 teaspoon salt
3 eggs
170 g butter
about 150 g raspberries (can be fresh or frozen)
For decoration (optional)
powdered sugar, a few fresh raspberries
And
egg for brushing the dough, powdered sugar for sprinkling
or for brushing with lemon glaze: 1 and 1/2 cups powdered sugar, about 4-5 tablespoons lemon juice
Preparation
Remove yeast, butter, and eggs from the refrigerator earlier so they warm up. Cut the butter into pieces and warm it this way. Make a yeast starter with yeast - mix warm milk, crumbled yeast, 1 teaspoon sugar, and 1 tablespoon flour, set aside to rise for 10 minutes under a towel cover. The starter should foam quite strongly. The vessel with yeast can be placed in a pot of very hot water, which will help the yeast rise. When yeast fills the entire cup, place it in a bowl with flour so the yeast does not leak into the water.
Sift flour into a larger bowl, add sugar, salt, and mix. Then pour in the yeast starter and mix with a spoon. Gradually add eggs while mixing the ingredients with a wooden spoon. Then work by hand for about 10 minutes or for 7 minutes using a mixer hook (on level 4). In the end, the dough should be smooth.
Then add soft butter piece by piece, constantly working by hand (about 10 minutes) or mixing with a hook (about 7 minutes). In the end, we should get elastic and shiny dough that will peel off (slide) from the hand and sides of the bowl. Cover with a towel and set aside for 1 hour to rise (the dough will expand significantly).
Risen dough, punch with your fist and knead by hand, getting rid of air bubbles. Join the dough into one ball (it will not be stiff), lay on a work surface dusted with flour, flip to the other side, and roll in flour. Flatten the dough with your hands into a cake about 1.5 cm thick (about 27 x 33 cm), if necessary, dust the work surface and dough with flour so the dough does not stick.
Scatter raspberries on the cake (do not thaw frozen raspberries), roll into a roll along the longer side and cut into 16 slices. Arrange them on 2 baking sheets and set aside for 1/2 hour to rise (if we used frozen raspberries, add another 7-10 minutes of longer rising).
Preheat oven to 180°C (top and bottom without fan baking). Brush the top of the buns with beaten egg (preferably heated to room temperature) and place in the preheated oven. Bake for 15 minutes. Remove from oven, cool, sprinkle with powdered sugar or glaze with glaze. Bake the second batch of buns.
Pour powdered sugar into a small bowl, add lemon juice and mix, add more sugar or juice to achieve the appropriate thickness of the glaze. Drizzle over cooled buns. You can decorate with fresh raspberries and sprinkle with powdered sugar. Buns can be stored in a plastic cake container.
