Lemon Roll Brioche by @lesgourmandisesdeloubna

1h10

8 servings

🌾

600 g

Flour

🥚

5

Eggs

🥛

220 ml

Milk

🍬

220 g

Sugar

🧈

180 g

Butter

🍞

7 g

Dry yeast

🍋

3

Lemon zest

🌱

1 tbsp

Poppy seeds

🌽

1 tbsp

Cornstarch

🍋

190 ml

Lemon juice

🧀

200 g

Cream cheese

🍬

100 g

Icing sugar

🥛

9 cl

Heavy cream

  1. Activate
    • Dry yeast
    • Milk
    • Sugar

    Activate the yeast in warm milk with a bit of sugar.

  2. Mix
    • Flour
    • Lemon zest
    • Poppy seeds

    Mix flour, lemon zest, poppy seeds and the rest of the sugar.

  3. Add
    • Eggs
    • Milk
    • Butter

    Add the eggs and the milk-yeast mixture and the melted butter.

  4. Knead
    • Flour

    Knead the dough, by hand or with a stand mixer, until smooth.

  5. Cover

    Cover and let rest for 1 hour.

  6. Mix
    • Sugar
    • Lemon zest
    • Cornstarch

    Prepare the lemon curd: in a saucepan mix the sugar, zest of three lemons, cornstarch, eggs and lemon juice.

  7. Cook
    • Butter

    Cook over medium heat until thickened, then remove from heat and add the butter.

  8. Refrigerate

    Cover with cling film touching the surface and refrigerate.

  9. Roll
    • Flour

    Roll out the dough on a floured surface into a rectangle.

  10. Spread
    • Lemon juice

    Spread all the lemon curd over the dough.

  11. Roll

    Roll the dough up and cut with a piece of thread so as not to damage the rolls.

  12. Arrange

    Arrange the rolls in a lined 28 cm tin.

  13. Cover

    Cover and let rest for another hour.

  14. Pour
    • Heavy cream

    Pour a little heavy cream over the rolls.

  15. Bake

    Bake at 180°C for 25-30 minutes.

  16. Whisk
    • Cream cheese
    • Butter
    • Icing sugar

    Whisk the cream cheese with the soft butter and icing sugar, then add the lemon juice and zest.

  17. Coat

    Coat the rolls with the icing as soon as they come out of the oven.

Lemon Roll Brioche by @lesgourmandisesdeloubna

1h10

8 servings

🌾

600 g

Flour

🥚

5

Eggs

🥛

220 ml

Milk

🍬

220 g

Sugar

🧈

180 g

Butter

🍞

7 g

Dry yeast

🍋

3

Lemon zest

🌱

1 tbsp

Poppy seeds

🌽

1 tbsp

Cornstarch

🍋

190 ml

Lemon juice

🧀

200 g

Cream cheese

🍬

100 g

Icing sugar

🥛

9 cl

Heavy cream

Preparation Steps

  1. Step 1/17

    Activate the yeast in warm milk with a bit of sugar.

    🍞Dry yeast
    🥛Milk
    🍬Sugar
    🥣Mixing bowl

  2. Step 2/17

    Mix flour, lemon zest, poppy seeds and the rest of the sugar.

    🌾Flour
    🍋Lemon zest
    🌱Poppy seeds
    🍬Sugar
    🥣Mixing bowl

  3. Step 3/17

    Add the eggs and the milk-yeast mixture and the melted butter.

    🥚Eggs
    🥛Milk
    🧈Butter
    🥣Mixing bowl

  4. Step 4/17

    Knead the dough, by hand or with a stand mixer, until smooth.

    🌾Flour

  5. Step 5/17

    Cover and let rest for 1 hour.

    🥣Mixing bowl

  6. Step 6/17

    Prepare the lemon curd: in a saucepan mix the sugar, zest of three lemons, cornstarch, eggs and lemon juice.

    🍬Sugar
    🍋Lemon zest
    🌽Cornstarch
    🥚Eggs
    🍋Lemon juice
    🍲Saucepan
    🥄Whisk

  7. Step 7/17

    Cook over medium heat until thickened, then remove from heat and add the butter.

    🧈Butter
    🍲Saucepan
    🥄Whisk

  8. Step 8/17

    Cover with cling film touching the surface and refrigerate.

    🧻Cling film

  9. Step 9/17

    Roll out the dough on a floured surface into a rectangle.

    🌾Flour
    🥖Rolling pin

  10. Step 10/17

    Spread all the lemon curd over the dough.

    🍋Lemon juice

  11. Step 11/17

    Roll the dough up and cut with a piece of thread so as not to damage the rolls.

    Thread

  12. Step 12/17

    Arrange the rolls in a lined 28 cm tin.

    28 cm mould
    📜Baking paper

  13. Step 13/17

    Cover and let rest for another hour.

    🧻Cling film

  14. Step 14/17

    Pour a little heavy cream over the rolls.

    🥛Heavy cream

  15. Step 15/17

    Bake at 180°C for 25-30 minutes.

  16. Step 16/17

    Whisk the cream cheese with the soft butter and icing sugar, then add the lemon juice and zest.

    🧀Cream cheese
    🧈Butter
    🍬Icing sugar
    🍋Lemon juice
    🍋Lemon zest
    🥣Mixing bowl
    🥄Whisk

  17. Step 17/17

    Coat the rolls with the icing as soon as they come out of the oven.

Composition

Ingredients

Types

Grains, Dairy & Eggs, Dairy, Sweeteners, Leavening Agent, Fruit, Seeds, Starch

Ingredients

Flour, Eggs, Milk, Sugar, Butter, Dry yeast, Lemon zest, Poppy seeds, Cornstarch, Lemon juice, Cream cheese, Icing sugar, Heavy cream

Notes

Flour (for the brioche dough), Eggs (for the brioche dough), Milk (warm, for the brioche dough), Sugar (for the brioche dough), Butter (melted, for the brioche dough), Dry yeast (one baker's yeast sachet), Lemon zest (zest of one lemon, for the dough, zest of 3 lemons, for the curd), Cornstarch (for the lemon curd), Lemon juice (juice of 3 lemons, for the curd), Cream cheese (Philadelphia or Saint Moret, for the icing)

Allergens

Gluten, Eggs, Milk

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Vegetarian

Calories

390 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 48g, Fat: 19g, Fiber: 1.5g, Sugars: 24g

Nutritional Information

Minerals

Calcium: 60mg, Iron: 1.2mg, Sodium: 160mg, Potassium: 110mg

Vitamins

Vitamin A: 140µg, Vitamin C: 8mg, Vitamin B2: 0.15mg

Preparation

Time Information

Preparation

40 minutes

Cooking

30 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

Saucepan, Mixing bowl, Whisk, Rolling pin, Thread, Cling film, 28 cm mould, Baking paper

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Bread, Dessert, Breakfast

Occasions

Everyday Treat, Family Gathering, Afternoon Tea / Goûter

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Soft, Fluffy, Sticky, Creamy, Gooey

Flavors

Citrus, Lemony, Sweet, Zesty, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (in an airtight container,due to the cream cheese icing), room temperature : 1 day (covered,only if unfrosted and not too warm), freezer : 1 month (unfrosted rolls only,wrapped tightly,thaw and add icing before serving)