Time: 2-3 hours. Makes 24 rolls.
- 0,5 l milk (17.6 oz, not fluid! or slightly more than 2 cups)
- 2 tsp active dry yeast
- 1,5 stick butter (170 g)
- a pinch of salt
- ½ cup sugar
- 1 tsp ground cardamom
- 1 egg
- 800-850 g (28.2-30 oz) all-purpose flour, take as much as you need – you don’t want a sticky dough.
Lemon curd ingredients
- 4 egg yolks
- pinch of salt
- ½ cup sugar (or more if you would like it sweeter, I like mine pretty sour)
- ½ cup lemon juice
- zest from 2 lemons
- 6 tbsp unsalted butter
Hmm, the picture really doesn’t make the roll justice – they are way juicier than it looks. 🙂
Heat up the milk to about 110-115 °F. Dissolve the active dry yeast in the milk and let it sit for a few minutes. Melt the butter and mix in with the milk. Add a pinch of salt, sugar, cardamom, egg and flour. Mix to a dough. Cover the bowl with a kitchen towel and let rise until double the size, about 1 hour.
Meanwhile make the lemon curd. Prepare a water bath by heating up a pot of water. Place a metal bowl on top and mix all the ingredients in it except for butter. Continually whip the lemon curd by hand over the water bath until it gets thick, about 10-15 minutes. When done, take the metal bowl off the water bath to the side and mix in the butter, 1 tbsp at a time. Press the lemon curd through a strainer to get rid of the zest. Set aside and let cool.
Take the dough and divide it in 24 pieces. Roll each piece into a round ball. Flatten the ball out with your fingers and place a teaspoon full of lemon curd in the middle. Fold up the sides and pinch them together, so that no lemon curd can leak out. Flip upside down and place in baking cups, seamside down. Let the rolls rise for about 30 minutes to 1 hr, until almost double in size.
Bake at 440°F for about 10-13 minutes, until golden brown. Let cool slightly before you brush them with melted butter and dip them in regular sugar.
This post has been submitted to Yeastspotting.
Anyone else a lemon curd fan?