Ingredients:

  • 1 package (2.5 tsp) active dry yeast
  • 1/4 cup granulated sugar
  • 1 cup milk, warmed (110°F)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 4 cups all-purpose flour
  • 1/2 tsp salt
  • 1 cup fresh raspberries (or frozen, thawed and drained)
  • 1/3 cup granulated sugar for filling
  • 2 tbsp cornstarch for filling
  • Zest of one lemon
  • 1 cup powdered sugar for glaze
  • 2–3 tbsp milk or heavy cream for glaze
  • Optional: A few drops of vanilla extract

Instructions:

  1. In a small bowl, dissolve yeast and a pinch of sugar in warm milk. Let it stand for about 5 minutes, until frothy.
  2. In a large mixing bowl, combine melted butter, remaining sugar, and eggs. Mix well.
  3. Stir in the frothy yeast mixture.
  4. Gradually add flour and salt; mix until a dough forms.
  5. Knead on a floured surface for about 5–7 minutes, or until smooth. Place in a greased bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm place for about an hour, or until doubled in size.
  6. In another bowl, gently toss raspberries with granulated sugar, cornstarch, and lemon zest. Set aside.
  7. Preheat your oven to 375°F (190°C).
  8. Roll out the dough on a lightly floured surface into an oval shape about 12x16 inches.
  9. Cut slits along both long sides of the oval about every inch apart (approximately halfway into the dough).
  10. Spoon raspberry filling down the center third of the dough.