Lemon Custard Rose Sweet Rolls
Servings: 12
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Ingredients:
For the dough:
3 ¼ cups (400g) all-purpose flour
1/3 cup (70g) sugar
1/2 tsp (3g) salt
Lemon zest of a lemon
1 ½ tsp (5g) active dry yeast (or 20g fresh yeast)
1 cup (240ml) lukewarm milk
1 egg, beaten
1 tsp (5g) vanilla extract
1/4 cup (56g) butter, melted
Lemon Custard:
1 cup (240ml) milk
1/4 cup (50g) sugar
2 tbsp (16g) cornstarch
1 tsp (5g) flour
1 egg yolk
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
lemon zest from 2 lemons
Sugar Syrup:
1/4 cup (50g) sugar
3 tbsp (50ml) water
Directions:
Prepare the vanilla pastry cream:
Place milk in a medium saucepan and bring to a simmer.
Meanwhile, whisk the egg yolk with sugar and salt until well combined. Add flour and cornstarch and mix to combine.
Gradually add milk to the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.
Remove from heat and add vanilla extract and lemon zest.
Pour the cream into a clean bowl, cover it with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming skin on the surface. Let cool to room temperature.
Prepare the dough:
In a medium bowl, add yeast, 1 tsp (5g) sugar, and 1/4 cup (60ml) lukewarm milk. Let it rest for 5 minutes to activate the yeast.
In a large bowl, whisk together the flour, sugar, lemon zest, and salt. Add the remaining milk, dissolved yeast, beaten egg, vanilla extract, and melted butter. Start kneading until smooth, for about 5-10 minutes. You can knead by hand or use a hand mixer or a stand mixer.
Transfer the dough to an oiled bowl and cover it with plastic wrap.
Let the dough rest for about 1 hour at room temperature (warm space) until doubled in size
Prepare the rose sweet rolls:
On a floured surface, turn the dough out and divide it into 12 equal pieces. Shape each piece into a ball.
Roll each piece of dough until about 4 ½ inches (11-12 cm) in diameter.
Make 4 cuts, leaving the center as is.
Add about 1 teaspoon of lemon custard in the center.
Take one of the sections and cover the side of the filling.
Take the opposite section and cover the other side of the filling. Pinch to seal.
Repeat with the remaining sections.
Transfer to a parchment paper-lined baking sheet.
Cover with a kitchen towel and let them rest for 30-45 minutes at room temperature.
Meanwhile, preheat the oven to 350F (180C).
Brush each roll with beaten egg.
Bake for 20-25 minutes until golden brown.
Meanwhile, prepare the sugar syrup:
Place sugar and water into a small saucepan and bring to a boil.
Remove from heat and let cool slightly.
Remove the rolls from the oven and brush each with sugar syrup. Enjoy!
Nutritional Facts:
Serving: 1 serving out of 12Calories: 233kcalCarbohydrates: 39.4gProtein: 5.7gFat: 5.7gSaturated Fat: 3.2gCholesterol: 45mgSodium: 181mgPotassium: 79mgFiber: 1gSugar: 12.1gCalcium: 60mgIron: 2mg
Recipe courtesy of Home Cooking Adventure.com
