Printable Recipe
Yeast Rolls with Homemade Lemon Cream
These soft yeasted rolls are lightly flavoured with cardamom and filled with a tangy lemon cream made from fresh lemons, egg, sugar, cornflour and butter.
Prep time
1 hr 25 min
Cook time
30 min
Total time
2 hrs
Yield
9 rolls
Ingredients
16
Steps
11
Filed under: sweet breads & pastries, german, baking, over 1 hour, bread, citrus.
Source channel: Bäckergeheimnisse
Key ingredients
[Dough] 500–550g wheat flour, [Dough] 1 tbsp sugar, [Dough] 1 egg, [Dough] 1 egg yolk, [Dough] 13g fresh yeast.
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
- 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.