Fruity, sticky and absolutely delicious. This delightful twist on a classic is yummy with or without the icing. Perfect for a weekend brunch or holiday morning.
Stir the water, yeast and sugar together in a medium bowl; let sit 5 minutes until foamy, then stir until the sugar and yeast dissolve. Whisk in the buttermilk and egg. Whisk the flour and salt together in a separate large bowl. Add the yeast mixture and 3 tablespoons melted butter and beat with a mixer on medium-low speed 3 minutes or until combined and smooth.
Turn the dough out onto a flour-dusted surface, sprinkle with flour and knead for 7 to 9 minutes until smooth and elastic, adding more flour as needed.
Transfer dough to a buttered bowl, cover with a kitchen towel and let sit in a warm place for 1 hour or until doubled in size.
Meanwhile, mix jam, raspberries, lemon juice, sugar and salt in a bowl, crushing the berries slightly; set aside.
Preheat oven to 375˚F. Punch down the dough.
Turn out onto a flour-dusted cutting board and roll out into a 9-by-5-inch rectangle using a floured rolling pin.
Spread raspberry mixture on the dough, leaving a 1-inch border on all sides. Starting at a long end roll into a log. Cut dough into 1/2 inch rounds and arrange in a buttered oven-proof skillet or cake pan.
Brush the rolls with the remaining 2 tablespoons melted butter, loosely cover and let sit in a warm place 50 more minutes.
Bake until puffed and golden, about 30 minutes. Transfer to a rack to cool slightly.
Meanwhile, whisk the sugar and buttermilk together in a small bowl until smooth.
Drizzle over slightly warm buns. Serve warm.
1 tablespoon warm water (105˚F to 110˚F)
1 1/4 teaspoons active dry yeast (about 1/2 packet)
2 teaspoons granulated sugar
1/2 cup Lehigh Valley Dairy Farms Buttermilk
1 large egg
1 1/2 cups all-purpose flour plus more for dusting and kneading
1/4 teaspoon salt
5 tablespoons melted butter plus more for the bowl and pan
2/3 cup good-quality raspberry jam or preserves
2 cups fresh raspberries
1 tablespoon fresh lemon juice
1 teaspoon granulated sugar
Pinch of salt
1 cup confectioners' sugar
1 to 2 tablespoons Lehigh Valley Dairy Farms Buttermilk