Raspberry & Lemon Brioche Buns

MAKES 12 BUNS

HANDS-ON TIME 30 MINUTES TOTAL TIME 2 HOURS 15 MINUTES

1/4 cup unsalted butter, melted

1/2 cup granulated sugar

2 tsp finely grated lemon zest

2 tbsp lemon juice

450 g fresh or frozen pizza dough, thawed

340 g fresh raspberries

Cream Cheese Icing (recipe, this page)

In small bowl, combine butter with sugar, lemon zest and juice; set aside. On lightly floured work surface, roll pizza dough into 14- x 12-inch rectangle. Using spatula, spread reserved butter mixture evenly over dough, leaving 1/4-inch border on sides. Sprinkle with raspberries and crush lightly with fork.

Starting with long side, gently roll up dough and pinch ends to seal. Using long serrated knife, cut dough roll into 12 slices. Place pieces in 9-inch square baking dish, cut side down. Cover dish with clean cloth and let stand in warm place for 1 hour.

Preheat oven to 350℉. Bake until buns are golden brown, about 35 minutes. Let cool on wire rack for 10 minutes. Using fork, drizzle buns with Cream Cheese Icing. Serve hot. (Makeahead: Can be stored in airtight container at room temperature for up to 2 days and frozen for up to 1 month.)

PER BUN WITH 2 TSP ICING about 200 cal, 4 g pro, 6 g total fat (3 g sat. fat), 33 g carb (5 g dietary fibre, 13 g sugar), 15 mg chol, 180 mg sodium, 1.3 mg iron.

Cream Cheese Icing In large bowl, using electric mixer on medium-high speed, combine 85 g softened cream cheese with 1/2 tsp grated lemon zest and 1 tbsp lemon juice. Gradually add 2/3 cup icing sugar, beating until icing is smooth and creamy. (Make-ahead: Can be covered and refrigerated for up to 5 days.) Makes about 1 cup.