Tuesday, January 18, 2011
Fluffy Sticky Lemon rolls; sweet and tart
Delicate soft rolls tangy enough to stand up against the sugar. Really very nice! Very important to not overbake, rather take them out a tad early to keep the fluff in the bread.
It all starts with dough:
25 gr fresh yeast (or 2.1/2 tsp instant yeast)
1 cup milk
4 tbs soft butter
4 tbs vegetable oil
2 tsp vanilla
3.1/2 cups bread flour (475-500 gr)
1 cup ap flour (appr. 130gr)
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
zest of 1 lemon (juice will be used for glaze!)
2 medium eggs
Simple straight forward dough: knead all ingredients until you get a rather stiff but supple doughball and leave to rise until doubled (approx. 1 hour). Roll out into a rectangle of approx. 10”x15”.
(Or cover and place in the fridge for up to 24 hours).
Sticky lemon filling:
3/4 cup sugar
1/8 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp ginger powder
1 lemon; juice and zest
3 tbs soft butter
Mix sugar with spices and rub in the zest, then add lemon juice.
Spread the rectangle with butter and follow up with the lemon-sugar mixture. make sure to leave the borders bare. Roll up from the longer side and pinch the dough closed. Messy messy! Have to say that the filling will ooze out from everywhere really but try to keep most of it in. This is why it is important to keep your borders naked otherwise you’ll end up in deep citrus mess. ;-)
Slice in 1.1/5” or 2” rolls, it made me 15 rolls that fitted nicely in a 13x9” pan as you can see below. (Right pic is fully risen btw). Edit: for your pleasure and your pan's health it is a good idea to line your pan with parchment. Leave an overhang on the short sides for easy lifting.
Cover and leave to rise approx. 45 minutes or until they fill the pan. Preheat oven to 350F/180C and bake for 30-35 minutes. Keep a close eye on them they near the end of baking time, I took them out when the rims were nicely browned but the dough inbetween almost looked not done and that turned out to be perfect. In my oven closer to 30 than to 35 minutes.
Adding a simple lemon glaze by using the reserved lemon juice and powdered sugar. Yum! Perfect Sunday brunch.