A twist of the nations favourite, these homemade rolls are full of Sicilian lemon curd and covered in a lemon cream cheese drizzle.
Ingredients
7g yeast
400g white bread flour
200ml milk
Pinch of salt
30g melted butter
30g caster sugar
1 egg, plus one egg yolk
100g Sicilian lemon curd
100g cream cheese
200g icing sugar
juice of one lemon
zest of one lemon
Method
- Warm the milk in the microwave for 30 seconds
- Add the warm milk into the bowl of an electric mixer and sprinkle the yeast on top
- Add in sugar, egg, egg yolk and melted butter and mix until combined
- Stir in the flour until it forms a dough consistency
- Place the dough hook on the mixer and knead the dough for 10 minutes on a medium speed
- Transfer the dough to a bowl and cover with cling film and a tea towel
- Allow the dough to rise for 2-3 hours or until it has doubled in size
- Transfer to a well-floured surface and roll out into a rectangle, 5cm thick
- Using a pallet knife, spread an even layer of the Sicilian lemon curd across the dough, leaving a 1 inch border
- Starting from the widest side, begin to roll the dough, ensuring you seal the edges as best you can
- Cut into 1 inch sections and place on a greased baking tray or roaster
- Re-cover with clingfilm and allow the rolls to rise again for 20-30 minutes
- Bake in the oven for 20-25 minutes on gas mark 4 (Don’t over cook them to ensure the remain soft in the centre)
- To make the lemon cream cheese drizzle, combine the cream cheese, icing sugar, lemon juice and lemon zest in a bowl and mix until smooth and combined
- Once the rolls have cooled for 5-10 minutes, drizzle the lemon cream cheese drizzle over them and finish with a grating of lemon zest
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