600 g plain flour
70 g sugar
1 teaspoon salt
200 ml water
8 tablespoons butter
1 ½ teaspoons fresh lemon juice
Add 300g of flour, sugar, yeast, and salt to a bowl and mix the ingredients together. Slowly add lukewarm water, 6 tablespoons of softened butter, egg, and the rest of the flour and continue to mix until dough ball forms. Then, knead the dough for at least 2 minutes until it becomes smooth and elastic. Cover the dough with plastic wrap or a warm cloth and let rise on the counter for 30 minutes.
Turn the dough out onto a lightly floured work surface. Roll the dough into a 5mm thick rectangle. Brush the surface of the dough with 2 tablespoons of melted butter and spread the blackberry jam in an even layer. Carefully roll the dough up into a log as tight as possible and pinch the edges to seal. Cut the log into 12 even slices.
Place the rolls in the prepared pan. Cover the rolls with plastic wrap and place in a warm place until the dough has risen again, about 1 hour.
Preheat oven to 180° C.
Remove the plastic wrap and sprinkle the rolls with sliced almonds. Bake until the rolls are golden brown for about 30 to 35 minutes.
While the rolls are getting baked, prepare the glaze. In a bowl, mix powdered sugar and lemon juice to get a thick white glaze.
When the rolls come out of the oven, allow them to cool briefly, and then spread the glaze over them while they are still warm.