Brighten your days with these soft and fluffy zesty lemon curd and strawberry rolls.
Stuffed sweet rolls are always a good idea, no matter the season! These lemon curd and strawberry rolls are a perfect late winter and spring treat to make with fresh seasonal fruit. For this reason, I like to make the lemon curd myself, however, you can easily use a ready made store bought one. This lemon curd is spread evenly on the dough and topped with sliced strawberries. Of course, you can also omit the strawberries. However, lemons and strawberries make such a good combo as they balance each other out with their tanginess and sweetness.
Tips and tricks
While making these rolls it’s important to only spread a thin even layer of curd so that when rolling the dough on itself, not too much curd oozes out. In addition, don’t spread the curd all throughout the dough but leave a border. All you need to leave is about 2cm. Also, make sure that the strawberries are thinly sliced as these will be rolled in the dough. In addition, when placing them over the curd, do not crowd them together as this will make the rolling of the dough tricky.
The dough for these rolls is quite straightforward to make. All you need is: milk, flour, butter, an egg, sugar and yeast. Basically, all pantry ingredients! Just add all the ingredients to a mixer with a dough hook and let it knead for about 20 minutes. Ideally, this is done with a mixer. However, you can easily do it by hand but you have to work harder for a longer period.
After rising, the dough will be extremely soft, but it can be worked with ease. However if, while opening the dough with the rolling pin it starts to pull back, let the dough rest for a couple more minutes.
Make them overnight!
One of the best things about making rolls is that you can let the last rise happen overnight, which will make the best morning breakfast hassle free! All you need to do is prepare the rolls as instructed. However before, for the last rise, cover them up with plastic or beeswax wrap and place them in the fridge to rise slowly overnight. In the morning before baking, take them out for about 30 minutes while you preheat the oven. Bake as directed and enjoy!
Lemon Curd and Strawberry Rolls
For the Dough:
- 400 g bread flour
- 50 g butter room temperature
- 1 medium egg
- 5 g salt
- 7 g active dry yeast or 13g fresh yeast
- 25 g caster sugar
- 180 ml full fat milk lukewarm
- 1 egg yolk
- 15 ml milk 1 tbsp
Lemon Curd and Strawberry filling
- 100 g fresh strawberries
- 200 g lemon curd*
Preparation of the dough
- If using active dry yeast, in a small bowl mix the sugar and yeast in the lukewarm milk and let the yeast activate for about 15 minutes until foamy. If using fresh yeast, crumble the yeast in the flour before starting mixing the dough.
- To a mixer with a dough hook, add all the dough ingredients. Mix on a low speed for about 5 minutes, then increase the speed to medium and mix for a further 12 minutes until the dough comes away from the bowl. If you are kneading by hand, knead until you get a soft and smooth dough, which should be after approximately 25 minutes of kneading.
- Form the dough into a ball and let it rest in a warm place covered for an hour until it doubles in size.
Assembly and baking
- Lightly butter a 33 x 23cm baking dish and set aside.
- On a floured work surface, roll the dough into a rectangle, roughly 40 x 30cm.
- With a spatula spread a layer of lemon curd over the dough. Leave about 2cm at the border so that the curd doesn't ooze out whilst rolling. Place the strawberries over the curd sparingly.
- Roll the dough tightly. Cut the dough with a serrated knife into 12 rolls. They should be about 2.5cm thick each.
- Place the rolls in the baking dish, cover and let them rest for half an hour. In the meantime, preheat the oven to 180°C or 350°F.
- Brush the rolls with the egg wash and bake them for about 20 minutes, until golden.
- Dust with icing sugar and enjoy!
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!
Leave a Reply