Lemon Curd and Strawberry Rolls
Brighten your days with these soft and fluffy zesty lemon curd and strawberry rolls.
Servings: 12
Ingredients
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
Egg wash
- 1 egg yolk
- 15 ml milk 1 tbsp
Lemon Curd and Strawberry filling
- 100 g fresh strawberries
- 200 g lemon curd*
Instructions
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!
Notes
* For the Lemon Curd Recipe - click here. This recipe makes more than needed for this recipe.