A while back, I made some Meyer lemon cream using Pierre Herme’s recipe. There was quite a bit left over, sitting in the fridge.
Whilst thinking about what would be good to use the precious cream on, I fell back to one of my favorite recipe. The rolls from Pioneer Woman. One of the reasons it is my favorite is because it is a no-knead recipe that can be made ahead of time. Yeah, I’m feeling lazy.
The result is a buttery fragrant lemon roll that everyone oohed-and-ahhed over, with some coming back for more. Unfortunately, I used the downsized recipe and it yielded only 10 rolls. For once I need not ask who wants to bring back the baked goods. LOL.
Dough (adapted from The Pioneer Woman)
- 250 ml milk
- 50 grams soft brown sugar
- 60 grams unsalted butter
- 1 tsp instant yeast
- 280 grams all-purpose flour, separated
- 1/4 tsp baking powder
- scant 1/4 tsp baking soda
- 3/4 tsp salt
- About 5 tbsp Meyer lemon cream (see below for recipe)
- 90 grams soft brown sugar
- Scald milk, brown sugar and butter in a saucepan. Stir to make sure butter melts completely. Set aside for 30 minutes to cool.
- Add yeast and 250 grams of flour into a bowl. Make a well in the center and pour in the milk mixture. Mix to combine. Set aside for an hour.
- Add remaining 30 grams of flour, baking powder, baking soda and salt into the dough mixture. Stir well, cover and place in the fridge, either overnight or until you want to use. I placed mine in the fridge for about 4 hours to chill before using. Chilling the dough makes it easier to work with.
- Once ready to make, flour the work board generously. Roll out the dough to about 50 x 40 cm. You can roll out more if you can get the dough to stretch. Mine refused to budge further. It kept springing back.
- Spread lemon cream as evenly as you can over the surface of the dough. Sprinkle brown sugar over the lemon cream and lightly press it in.
- Roll up the dough from the longer side, tucking it in to tighten up the roll as you roll. Pinch the ends to seal. Slice into 10-15 slices and place on a greased baking pan to proof for about an hour or until doubled in size. I let it proof an hour because it was in the fridge.
- Bake at 180 C for 20-25 minutes until golden brown.
Meyer Lemon Cream (from Gourmet Baking)
- 4 eggs
- 240 grams castor sugar
- 160 grams Meyer lemon juice
- zest from 5 Meyer lemons
- 300 grams unsalted butter, cubed
- Prepare a double boiler using a small pot of simmering water and a metallic bowl, making sure the base of the bowl will not touch the water. Take note the water level should be enough to boil for at least 25 minutes on medium heat.
- Place sugar and lemon zest in the bowl. Rub the zest into the sugar until sugar is dampened and the most amazing lemony scent permeates the air.
- Add eggs and lemon juice into the sugar and lemon zest mixture. Place over the pot of simmering water and start your whisking work out.
- Whisk continuously until the temperature reaches 85-86 C. This should take around 15 minutes.
- Once it reaches the temperature, pour the mixture into a blender. Monitor the temperature. When it reaches 60 C, start the blender and add in butter, 5 pieces at at time. After all the butter is added, pulse for a few rounds to make sure everything is well blended.
I had forgotten how light and fluffy this dough is. It remains soft and fluffy on the next day. After that, I have no idea, since all were snatched up. This gang at work seems quite partial to tart sweet breads.