1 3/4 cup fresh raspberries you can also use frozen (7 oz, 198 grams)
1 teaspoon cornstarch
1 cup powdered sugar 4 oz, 113 grams
3 tablespoons lemon juice 44 ml
2 teaspoons lemon zest
Dough: In a large mixing bowl, combine the sugar, yeast, salt, and 4 cups of flour (reserve the remaining cup for later). Stir until combined.
Heat the water until a thermometer reads 120° to 130°F. The water should be warm but not hot. Hot water will kill the yeast. You want the water to be lukewarm. It's important to have a thermometer to read the temperature, to assure you aren't going to kill the yeast, or that the water won't be too cold, which won't allow for the dough to rise. Also, make sure the yeast isn't expired. A lot of times, if you are having issues with yeast dough rising, it could be due to the yeast expiration date.
Add egg to the flour mixture, along with melted butter and warm water.
Mix the ingredients with the paddle attachment of an electric mixer** (see notes below for instructions on how to make this recipe without an electric mixer).
Raise speed to medium and beat for 1 minute, until the dough comes together into a ball. If the dough isn't coming together into a ball, add a bit more of the reserved flour. Switch to the dough hook. Knead the dough for 6-8 minutes, until smooth, elastic, and it springs right back when you lightly press it with your fingers. While kneading, add the remaining flour if needed, as the dough shouldn't be sticky. But be careful not to add too much extra flour besides the 1 cup you have set aside, or the final product might come out tough.
Place dough in a lightly oiled bowl. Cover with a towel and let it proof for about 10 minutes until almost doubled in size.
To assemble: Grease a 9x13" pan with butter or spray oil. Set aside.
Roll dough into a 15 inch rectangle using a rolling pin.***
Spread 3 tablespoons of butter on top of the dough, leaving 1/2 inch from the bottom long edge without butter, which will help you during rolling time.
Sprinkle both sugars on top of the butter.
Then sprinkle the lemon zest all over.
Mix raspberries and cornstarch together. Be gentle not to break up the raspberries.
Spread raspberries over the dough.
Starting at the bottom long edge, start rolling up the dough into a log.
You can trim the ends of the dough so your rolls have an even and straight height, and bake
those on a baking sheet. Or just leave them if you don't really care about having straight looking rolls.
Slice the log into 12 equal pieces.
Place each piece facing up on a greased 9x13" baking pan.
Cover pan with a towel, let it rise in a warm place for 45-60 minutes.
At this point, you can also cover the dough tightly with plastic wrap and place it in the fridge overnight. On the next day, remove dough from the fridge 1 hour before baking, and let it come to room temperature and double in size before putting it in the oven.
Pre-heat the oven to 350°F.
Bake rolls for 25-30 minutes until golden brown.
Remove and let them cool for at least 20 minutes.
Glaze: Sift powdered sugar and mix with lemon juice and lemon zest. Add more sugar or more lemon juice to adjust consistency of the glaze. If it's too thick, you might want to add a bit more lemon juice, and if it's too runny, consider adding some more powdered sugar to it.
To serve: Pour glaze over rolls, or spread with a spatula.