Nobody likes it! But trust me, they’re tasty. Made with real Void Mayo! Watch it in action here.
1 1/4 cup + 1 1/2 TBL flour
In a small bowl, whisk together your buttermilk and 1 1/2 TBL of flour. Cook in the microwave for 20 seconds. Place starter aside while you get the rest of your dough ready. In another bowl, combine milk, yeast and sugar. Whisk together. Allow to get foamy.
In the carafe of your food processor, combine yeast mixture, flour starter, the rest of your flour, salt and butter. Pulse until a dough forms, about a minute or two. Place on a lightly floured surface and knead for a minute. Place in a bowl and allow to rise for 1-2 hours or until doubled in size.
For your filling, combine sugar, honey and zest. Mix it between your fingers until sandy. In another bowl, combine raspberry jam and cornstarch.
Roll out dough into roughly 9 x 9 inches. It doesn’t have to be perfect. Brush the top with butter. Sprinkle your lemon sugar over most of the top. Leave a little exposed and spread on the raspberry mixture. Roll up your dough starting with jam end. Close the roll at the seams so nothing leaks out.
Slice in 6 even buns. Place in a muffin tin greased with no-stick spray. Grab the center of the buns and pull them up so they spire a little. Allow to rise for 30 minutes to an hour or until puffed up. Bake at 375 for 20-30 minutes or until golden brown.
Remove buns while still warm. Once cooled down a bit, add more raspberry jam to the center if you like. Dust with powdered sugar. Serve warm.
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