Lemon Raspberry Rolls

Light and fluffy milk bread brioche filled with raspberry curd and topped with mascarpone frosting.

Add the flour and milk to a microwave safe bowl and whisk them together. Microwave for 30 seconds, then stir and microwave for another 30 seconds. The mixture should now be a thick slurry, but if it’s not, microwave it in 10 second intervals until it has thickened.

Add the milk, sugar, yeast, egg, flour, salt, butter, and tangzhong to the bowl of a stand mixer fitted with the dough hook attachment.
Knead the mixture on medium speed for ~15-20 minutes. The dough is ready when it is no longer sticking to the sides or the bottom of the bowl, and passes the windowpane test.**
Once the dough is done kneading, shape it into a ball and place it back into the mixing bowl. Cover the mixing bowl with plastic wrap and place it in a warm area to rise until doubled in size (~1 hr.)***
In the meantime, make the raspberry curd.

Prep a small mixing bowl by adding the cubed butter to it, along with a fine mesh sieve. Set aside.
Add the eggs, salt, and sugar to a small saucepan, then zest the lemon into the saucepan. Vigorously whisk the mixture together until the egg has been all broken up and you have a cohesive mixture.
Add in the lemon juice and frozen raspberries. Set the saucepan over medium heat, stirring constantly (this can be slowly – we just need constant movement happening!)
Continue to stir the curd until it thickens and reaches a temperature of at least 170°F / 76°C (This took me about 3-5 minutes.)
Remove the curd from the heat and pass it through the fine mesh sieve, over the butter. Mix the curd and the butter together until the butter has melted and the mixture is smooth. Set the curd in the fridge until you're ready to assemble the rolls.

Butter an 8" square pan and set it aside.
Once the dough has doubled in size (or after taking it out of the fridge after rising overnight), punch it down to remove excess air. Transfer the dough to a clean and lightly floured surface, then roll it out to a 12″ x 16″ (30 x 40 cm) rectangle.
Spread ¾ c. of the chilled raspberry curd over the dough, reserving the rest for the topping.
(Warning: this part will get a little messy) Start (carefully) rolling up the rolls into a log from the longer side. Cut the log into 9 even slices.
Transfer the rolls evenly spaced apart in your prepared baking dish. Lightly cover the pan with a towel, and let the rolls rise in a warm environment until doubled in size (~30 minutes).
Once the rolls have doubled in size, bake them at 350°F / 175°C for 20-25 minutes. Use a thermometer to check when the rolls are done cooking (190°F / 88°C.)

In a small mixing bowl, lightly beat the mascarpone with the lemon zest, salt and sugar to make sure it's smooth. Then beat in the heavy whipping cream until it thickens and the mixture is light and fluffy.
Once the rolls have slightly cooled, top them with the mascarpone frosting and the remaining raspberry curd. Serve and enjoy!