Tangy and delicious Lemon Curd Rolls for a citrusy twist on a sticky bun recipe. Recipe with step-by-step photos.
For the Dough
For the Vanilla-Sugar Filling
For the Lemon Curd
For the Lemon Frosting
To Decorate
You will need approx. 3 hours to make the Lemon Curd Rolls
For the Dough
For the First Proofing Session
For the Vanilla-Sugar Filling
To Shape the Lemon Curd Rolls
For the Second Proofing Session
To Bake the Lemon Curd Rolls
To Frost the Lemon Curd Rolls
MAKE AHEAD TIPS
To make the Lemon Curd Rolls the night before, make the dough as per the recipe until it has doubled in size. Without deflating the dough, place it in the fridge to continue proving overnight. The next day, proceed with the rest of the recipe.
MAKE A LARGER BATCH
To adjust the recipe to make 12 buns, use the following quantities:
For the Dough:
600 g (4 cups) strong white bread flour
110 g (1/2 cup) caster sugar
1 teaspoon fine salt
14 g (4 teaspoons) instant dried yeast
1 egg
375 ml (1 1/2 cup) milk
60 g (4 tablespoons) unsalted butter
For the Vanilla-Sugar Filling:
125 g (1 1/4 sick) unsalted butter
125 g (1/2 cup plus 1 tablespoon) vanilla sugar
1/4 teaspoon fine salt
Instructions
Roll the dough into a rectangle shape, measuring approx 50 x 30 cm/20 x 12 inches. Roll up the dough tightly from the long end, i.e. to produce a log that is 50 cm/20 inches long. Cut the dough into 12 even pieces.
DIFFERENT TYPES OF FLOUR
* For Swiss readers: I use Zopfmehl (or farine pour tresse) when making bread and enriched dough.
DIFFERENT TYPES OF YEAST
* Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.
* With instant yeast, you can add it directly to the flour mixture without having to activate it first.
* With dried yeast, you will need to activate it first (usually in some warm liquid).
PROOFING THE DOUGH
Dough needs a warm environment for the yeast to activate and cause the dough to rise. If you don’t have a warm place in your home, try one of the following ideas:
* In the oven with the oven light switched on (works only for some ovens).
* In the oven with a tray of boiling water on the bottom shelf.
* In the oven or a steamer oven at a low temperature of about 25-40°C (77-104°F).
OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/lemon-curd-rolls/