INGREDIENTS
6 oz
Raspberries, fresh
2
Eggs, large
1 tbsp
Lemon juice, freshly squeezed
1 tbsp
Active dry yeast
1 tsp
Kosher salt
4 1/4 cups
Lily all-purpose flour, White
1 1/2 cups
Powdered sugar
1/2 cup
Sugar
1 1/4 tbsp
Vanilla, pure
1
Neutral oil
6 tbsp
Butter, unsalted
1 cup
Whole milk
3 tbsp
Water