Another lunch box or afternoon tea treat. Not too sweet, nicely tangy, full of fresh spring lemon flavour.
This recipe will make more lemon curd than you’ll need for the rolls, so you can halve it if you like, but it will keep in a sealed container in the fridge for at least a week. It’s great on toast, over ice cream or even just with a spoon!
500g (4 scant cups) all-purpose (plain) flour
1 x 7g sachet (2 1/4 tsp) instant yeast
80g (1/3 cup) caster sugar
1 tsp salt
100g (7 tbsp) unsalted butter, room temperature
240ml (1 cup) plain greek yoghurt, room temperature
2 large eggs, room temperature
1 tsp vanilla extract
zest of 1 medium lemon
juice and 2 medium lemons
1 tbsp corn starch
100g (1/2 cup) granulated (white) sugar
2 large eggs, lightly beaten
85g butter (6 tbsp), diced, room temperature
125g (1 cup unsifted) powdered sugar
approx. 80ml (1/3 cup) plain greek yoghurt
1/2 tsp vanilla extract
Finely grate the zest of one lemon and juice both, straining the juice well through a tea strainer.
Mix the lemon zest and juice and corn starch in a small saucepan then add the sugar. Heat on very low, stirring constantly, until the sugar dissolves.
Add the beaten eggs to the saucepan, increase the heat to medium-low and stir continuously until the mixture thickens, about 4 minutes.
Remove from the heat and beat in the butter.
Transfer the mixture to a bowl, allow to cool, then cover with plastic wrap pressed to the surface and refrigerate until ready to use. Can be made several days ahead.
In a large bowl or the bowl of a stand mixer, whisk together flour, yeast, sugar and salt, then rub in butter with your fingertips until it has the texture of soft breadcrumbs.
In a small bowl, whisk the yoghurt, eggs and vanilla together and add to the dry mixture, stirring to combine.
Either fit the mixer with a dough hook or turn dough out onto a clean work surface and knead until soft and elastic. It will be quite soft and sticky.
Transfer dough to a large buttered bowl, cover tightly with plastic wrap and allow to rise until doubled in size, about an hour, up to two, depending on ambient temperature.
Grease or line two 12-hole muffin tins.
Gently push down the dough, turn out onto a lightly floured surface and knead together briefly, cut in two equal pieces and roll each out to a rectangle about 25 x 30cm (10 x 12″).
Spread each rectangle generously with about 4 heaped tablespoons of lemon curd. Take a sharp knife and cut the rectangles in half lengthwise, then cut each half into 6 equal pieces crosswise. Roll the strips of dough from the short edge then arrange them in the prepared muffin tins.
Cover rolls loosely with lightly buttered plastic wrap and allow to rise for 30 – 45 minutes, or until doubled in size.
Preheat the oven to 180°C (360°F).
Bake rolls one tray at a time in centre of oven for 18 – 20 minutes, until puffed and golden.
Remove to a wire rack to cool completely before glazing.
Sift powdered sugar and add vanilla then yoghurt a little at a time until desired consistency. Drizzle over cooled rolls and allow to set.