Name: Yeast Rolls with Homemade Lemon Cream
Prep time: 1 h 25 min
Cook time: 30 min
Total time: 115 min
Yield: 1 batch of filled rolls
Cuisine: German
Ingredients: [Dough] 500–550g wheat flour; [Dough] 1 tbsp sugar; [Dough] 1 egg; [Dough] 1 egg yolk; [Dough] 13g fresh yeast; [Dough] 5–6g ground cardamom; [Dough] 125ml warm water; [Dough] 125ml warm milk; [Dough] 5–6g salt; [Dough] 50g butter; [Lemon cream] 2 lemons; [Lemon cream] 1 egg; [Lemon cream] 100g sugar; [Lemon cream] 1 tsp cornflour; [Lemon cream] 50g butter; [Decoration] Icing sugar

Method

11 steps

Dissolve the fresh yeast and sugar in the warm water and milk.
Add the egg, egg yolk, flour, cardamom, salt and butter. Knead until smooth.
Cover and leave the dough to rise for 50–60 minutes.
Zest and juice the lemons.
Whisk the lemon juice and zest with the egg, sugar and cornflour.
Cook gently, stirring continuously, until thickened. Remove from the heat and stir in the butter.
Leave the lemon cream to cool.
Divide and shape the risen dough into rolls, adding the lemon cream as the filling.
Place on a lined baking tray and leave briefly to rise again.
Bake at 180°C for 25–30 minutes until golden.
Cool and dust with icing sugar before serving.