Lemon Poppy Seed Rolls

Lemon poppy seed rolls perfectly balance tangy flavors and a soft, doughy texture. While the inspiration comes from the classic cinnamon rolls in the looks and preparation, the taste of the lemon hits completely differently than the classic, satisfying the taste buds with not only sweet, but also pungent and zesty bold flavours.

These rolls are made with a light, fluffy dough infused with the poppy seeds that add a subtle crunch to each bite, complementing the zesty lemon notes in the filling.

These aromatic rolls are perfect for breakfast, brunch, or a sweet indulgence for any time of the day. With their delicious combination of flavours and textures, lemon poppasy seed rolls are sure to tickle the taste buds and leave a lasting impression.

Whisk together yeast with lukewarm milk and leave it for 10 minutes.

Mix together flour, a pinch of salt, sugar, yeast, melted butter and poppy seeds into a soft dough. Place in a greased bowl, cover with a kitchen towel and place in a warm place to rise for 2 hours.

Once the dough has doubled in size, on a floured surface roll it out into a long thin rectangle.

With a mixer mix room temperature butter, sugar, lemon peel and lemon juice until creamy, then spread it over the dough.

Roll it tightly into a long log, then cut of the ends.

Use a thin thread to cut it into 12 rolls, then spread them in a greased 23x33 cm casserole dish. Pour in the heavy cream, cover with a kitchen towel and leave to rise for another hour in a warm place until they proof.

Bake them in a preheated oven at 180°C/356°F for 20-22 minutes.

Once baked, leave them to cool down to room temperature.

Beat room temperature butter, cream cheese, icing sugar, lemon peel and lemon juice until creamy, for about 2-3 minutes, then spread it over the rolls.

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Lemon Poppy Seed Rolls

Yield: 12

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Ingredients

Dough

• Milk - 250 ml
• Granulated sugar - 50 g
• Dry yeast - 10 g
• All purpose flour - 400 g
• Butter - 45 g
• Poppy seeds - 3 tablespoons
• Heavy cream - 100 ml

Filling

• Butter - 55 g
• Granulated sugar - 135 g
• Lemon peel - 1 tablespoon
• Lemon juice - 1 tablespoon

Glaze

• Butter - 50 g
• Cream cheese - 200 g
• Icing sugar - 80 g
• Lemon peel - 1 tablespoon
• Lemon juice - 1 tablespoon

Instructions

1. Whisk together yeast with lukewarm milk and leave it for 10 minutes.
2. Mix together flour, a pinch of salt, sugar, yeast, melted butter and poppy seeds into a soft dough. Place in a greased bowl, cover with a kitchen towel and place in a warm place to rise for 2 hours.
3. Once the dough has doubled in size, on a floured surface roll it out into a long thin rectangle.
4. With a mixer mix room temperature butter, sugar, lemon peel and lemon juice until creamy, then spread it over the dough.
5. Roll it tightly into a long log, then cut of the ends.
6. Use a thin thread to cut it into 12 rolls, then spread them in a greased 23x33 cm casserole dish. Pour in the heavy cream, cover with a kitchen towel and leave to rise for another hour in a warm place until they proof.
7. Bake them in a preheated oven at 180°C/356°F for 20-22 minutes.
8. Once baked, leave them to cool down to room temperature.
9. Beat room temperature butter, cream cheese, icing sugar, lemon peel and lemon juice until creamy, for about 2-3 minutes, then spread it over the rolls.

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