Sweet but yet citrusy and tangy, the perfect breakfast combination.
Just carrying on with my current obsession with lemons… I love a good lemon drizzle, so I decided to mix that with some breakfast rolls and oh my god, it works!
I feel like as the weather is getting colder and wetter, I am moving more and more towards nice comforting food and to be honest, anything bread-y is exactly my definition of comfort food! Don’t get me wrong, I am actually loving the wet weather (the shorted days not so much), there is actually nothing I love more than cardigan weather and to stay indoors with a blanket. I am also excited for the winter recipes that are going to be coming your way very, very soon.
Dough wise, these rolls are basically the same as cinnamon rolls, but since I don’t like cinnamon, I have swapped it for lovely lemon, and the great thing is that your possibilities with these rolls are endless!
This is how I made it
All you need to make these rolls is: bread flour, salt, yeast, sugar, milk, butter, lemons, icing sugar and cream.
The first thing to do is to prepare the dough. Warm up the milk and melt the butter in it. While that is happening, mix the flour, yeast, salt and sugar. Pour the milk and butter into the flour mix and mix well until you get a dough. Knead if for about 5 minutes in a floured surface and let it rest in a lightly greased bowl for at least an hour or until doubled in size.
Once the dough is ready, mix sugar and lemon zest. Flour a surface and roll your dough into a rectangle shape, cut the edges if needed to get that shape, have the shorter part of the rectangle closer to you. Spread the butter over the dough leaving some space unbuttered on the edges and sprinkle the lemon sugar on top.
Roll the dough up, so grabbing the shorter edge that is closer to you all the way up until you have a log. Cut the top and bottom of it to make it even.
Cut the rolls using either a very sharp serrated knife or floss, I used floss for mine! Cut the rolls into 2.5-3 cm sections, you should get around 10 of them. Put them on a greased baking tin or skillet (I covered mine with parchment paper) and leave them to rise for another hour. Don’t squeeze them too much, just let them sit in the tray and don’t worry if there is space in between them, that space will be covered!
Once ready, pop them in a preheated oven at 170 degrees and cook them for 15-20 minutes, until they start going brown on top. Set aside and let them cool down completely. If they start rising too much in the oven, push them down carefully with the back of a spoon.
Once they are cold, mix lemon juice, double cream and icing sugar until it becomes thick, pour the mix with a spoon over the rolls.
… and enjoy!
Lemon drizzle roll
Ingredients (makes 10-11):
For the dough:
- 260 ml of whole milk
- 60 gr of butter
- 500 gr of bread flour
- 15 gr of dry active instant yeast
- 100 gr of sugar
- A pinch of salt
For the filling:
- The zest of 2 lemons
- 65 gr of sugar
- 35 gr of butter
For the lemon drizzle:
- The juice of 1 lemon
- 100 gr of icing sugar
- 1 tsp of double cream
- Warm up the milk and let the butter melt in it. In the meantime, mix the dry ingredients together in a large bowl.
- Pour the milk and butter into the dry ingredients and mix them well until you get a dough. Knead it over a flour surface for 5 minutes, then, put the dough in a lightly greased bowl and let it rest for at least an hour or until doubled in size.
- Once ready, mix sugar and lemon zest. Punch the dough to get read of the air and in a flour surface roll it until you have the shape of a rectangle. If you are struggling to get that shape, just cut the edges so it becomes a rectangle.
- Have the shortest edge of the rectangle closer to you (see pictures above) and spread the butter over it leaving some empty space very close to the edges. Then sprinkle the sugar over it.
- Start rolling the dough from the edge that is the closest to you all the way to the top to form a log. Cut the top and bottom edge if they are inside bits popping out.
- Cut the rolls into 2.5-3 cm sections using either a very sharp serrated edge knife or floss (I used floss and found it extremely satisfying)
- Place the rolls into a greased baking tray or skillet or cover the tray/skillet with parchment paper. Don’t squeeze them together and don’t worry if there is some space between them.
- Let the rolls rise for another hour.
- Once ready, pop them in a preheated oven at 170 degrees for 15-20 minutes, until they start getting brown on top. Let them cool down completely before moving on.
- Once the rolls are cold, mix the lemon juice, the icing sugar and the double cream and whisk them together until they have a thick consistency.
- Pour the mix over the rolls using a spoon and enjoy!