Lemon Curd Poppy Seed Rolls Recipe

Press and roll each lemon on the counter to release juice before cutting.

Cut the lemons and use a juicer to extract about 150 ml of lemon juice, ensuring to remove pulp and seeds.

In a heat-proof bowl over simmering water, melt 80 g of butter with lemon zest, stirring occasionally until melted.

Add 225 g of sugar and a pinch of salt to the melted butter and stir until combined.

Whisk in 4 eggs and 1 egg yolk, stirring continuously to prevent scrambling.

Slowly add the lemon juice while continuing to stir the mixture.

Transfer the mixture to a medium saucepan and cook over medium heat, stirring constantly for 8 to 10 minutes until thickened and bubbling.

Remove from heat, pour into a clean dish, cover with plastic wrap pressed onto the surface to prevent skin formation, and chill in the fridge.

In a mixing bowl, combine warm milk, 1/4 cup plus 1 tbsp of granulated sugar, 2 and 1/4 tsp of quick rise yeast, and 1 teaspoon of vanilla extract, stirring until yeast is dissolved.

Add 1 egg, 1 egg yolk, 1/4 cup of melted butter, and 1 and 1/2 tablespoons of poppy seeds, stirring until well combined.

Gradually add 3 cups of bread flour and 1/2 teaspoon of salt, mixing with a spoon before kneading by hand.

Knead the dough for 8 to 10 minutes until smooth and elastic, performing the gluten test to check readiness.

Lightly grease the dough with oil, place it in a greased bowl, cover, and let rise in a warm place for 1 to 1 and 1/2 hours until doubled in size.

Press the risen dough to release air bubbles, then roll it out on a lightly floured surface to a 12 by 18 inch rectangle.

Spread the chilled lemon curd evenly over the dough, covering completely.

Starting from the long edge, roll the dough tightly into a log, pinching the ends to seal.

Use a sharp knife to cut the log into eight equal pieces and place them in a greased 9 by 13 inch baking dish, leaving space between them.

Spread a bit more lemon curd on top of each roll, cover, and let rise in a warm place for another 30 to 45 minutes until doubled in size.

Preheat the oven to 350°F (180°C) and bake the rolls for about 35 minutes until golden brown, covering with foil if they darken too much.

In a small bowl, beat together 2 oz of cream cheese, 1 tbsp of butter, 1 tsp of vanilla extract, 1 tbsp of lemon curd, and 1/4 cup of powdered sugar until smooth and creamy.

Check that the rolls have an internal temperature of 190°F before removing from the oven and spreading frosting on top.

Equipment Needed

Spice Level:

Dietary

Allergens