Lemon dreams

Name: Lemon dreams
Yield: 6 servings
Ingredients: 2.25 cup all purpose flour; 0.5 C whole milk lukewarm; 2 tbsp heavy cream; 0.25 cup heavy cream for topping the rolls before baking; 0.25 cup crème fraîche (or sour cream); 1 large egg; 3 tbsp melted butter; 0.5 tsp vanilla bean paste or extract; 1 tbsp lemon zest; 3 tbsp sugar; 1.5 tsp instant yeast; 0.25 cup poppy seeds; 4 tbsp softened butter; 0.33 cup granulated sugar; 1 tbsp lemon zest; 1 tsp vanilla bean paste or extract; 4 oz cream cheese softened; 4 tbsp butter softened; 1 cup powdered sugar; 1 tsp vanilla bean paste or extract; 0.25 cup lemon juice; 1 tbsp lemon zest; pinch salt

Serves 6

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Lemon dreams

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Serves 6

Directions

1Add sugar to a small bowl along with the lemon zest. Using your fingers, rub the zest into the sugar. This helps to release the natural oils in the zest, making it more fragrant.
2Add in the softened butter and vanilla. Mix until smooth. Set aside.
3Whisk cream cheese, butter & vanilla together.
4Add in the powdered sugar and salt.
5Whisk in the lemon juice, zest & poppyseeds until smooth and creamy. Set aside or refrigerate until ready to use.
6To the bowl of a stand mixer, add the yeast, sugar, milk, heavy cream, crème fraîche, egg, butter, lemon zest and vanilla. Whisk to combine.
7Next add in the remaining dry ingredients and mix on medium with a dough hook attachment, until well combined.
8Continue mixing for 5 minutes until a cohesive dough forms. It should be soft but not sticky. Add 1 tbsp of flour at a time until no longer sticky. 1 or 2 usually does the trick.
9Allow the dough to rise in a warm place until doubled in size. 1-2 hours.
10Once the dough has risen, punch down to deflate.
11Roll it out onto a lightly floured surface to form a rectangle, roughly 12 in in width. Doesn’t have to be perfect.
12Evenly spread your filling and tightly roll the dough up lengthwise to form a log.
13Using a sharp knife or string, cut it into 6 even pieces.
14Place them on a parchment lined sheetpan to rise for another 30 minutes.
15Drizzle heavy cream onto each roll and bake at 350 for 28-32 minutes.
16Frost while warm and enjoy!

Ingredients

2.25 cup all purpose flour
0.5 C whole milk lukewarm
2 tbsp heavy cream
0.25 cup heavy cream for topping the rolls before baking
0.25 cup crème fraîche (or sour cream)
1 large egg
3 tbsp melted butter
0.5 tsp vanilla bean paste or extract
1 tbsp lemon zest
3 tbsp sugar
1.5 tsp instant yeast
0.25 cup poppy seeds
4 tbsp softened butter
0.33 cup granulated sugar
1 tbsp lemon zest
1 tsp vanilla bean paste or extract
4 oz cream cheese softened
4 tbsp butter softened
1 cup powdered sugar
1 tsp vanilla bean paste or extract
0.25 cup lemon juice
1 tbsp lemon zest
pinch salt

Equipment

small bowlstand mixerdough hook attachmentparchment lined sheetpansharp knife or string

Tips

Rub lemon zest into sugar with fingers to release natural oils for more fragrance.
Dough should be soft but not sticky, add 1-2 tbsp of flour if needed.
Frost rolls while warm.

Lemon dreams

Serves 6

instagram.com

Lemon dreams

instagram.com

Serves 6

Directions

1Add sugar to a small bowl along with the lemon zest. Using your fingers, rub the zest into the sugar. This helps to release the natural oils in the zest, making it more fragrant.
2Add in the softened butter and vanilla. Mix until smooth. Set aside.
3Whisk cream cheese, butter & vanilla together.
4Add in the powdered sugar and salt.
5Whisk in the lemon juice, zest & poppyseeds until smooth and creamy. Set aside or refrigerate until ready to use.
6To the bowl of a stand mixer, add the yeast, sugar, milk, heavy cream, crème fraîche, egg, butter, lemon zest and vanilla. Whisk to combine.
7Next add in the remaining dry ingredients and mix on medium with a dough hook attachment, until well combined.
8Continue mixing for 5 minutes until a cohesive dough forms. It should be soft but not sticky. Add 1 tbsp of flour at a time until no longer sticky. 1 or 2 usually does the trick.
9Allow the dough to rise in a warm place until doubled in size. 1-2 hours.
10Once the dough has risen, punch down to deflate.
11Roll it out onto a lightly floured surface to form a rectangle, roughly 12 in in width. Doesn’t have to be perfect.
12Evenly spread your filling and tightly roll the dough up lengthwise to form a log.
13Using a sharp knife or string, cut it into 6 even pieces.
14Place them on a parchment lined sheetpan to rise for another 30 minutes.
15Drizzle heavy cream onto each roll and bake at 350 for 28-32 minutes.
16Frost while warm and enjoy!

Ingredients

2.25 cup all purpose flour
0.5 C whole milk lukewarm
2 tbsp heavy cream
0.25 cup heavy cream for topping the rolls before baking
0.25 cup crème fraîche (or sour cream)
1 large egg
3 tbsp melted butter
0.5 tsp vanilla bean paste or extract
1 tbsp lemon zest
3 tbsp sugar
1.5 tsp instant yeast
0.25 cup poppy seeds
4 tbsp softened butter
0.33 cup granulated sugar
1 tbsp lemon zest
1 tsp vanilla bean paste or extract
4 oz cream cheese softened
4 tbsp butter softened
1 cup powdered sugar
1 tsp vanilla bean paste or extract
0.25 cup lemon juice
1 tbsp lemon zest
pinch salt

Equipment

small bowlstand mixerdough hook attachmentparchment lined sheetpansharp knife or string

Tips

Rub lemon zest into sugar with fingers to release natural oils for more fragrance.
Dough should be soft but not sticky, add 1-2 tbsp of flour if needed.
Frost rolls while warm.