Sweet roll with lemon
6 servings
60 minutes
Lemon roll is a refined dessert of European cuisine that combines the freshness of citrus and the tenderness of airy dough. This aromatic roll emerged as a variation of classic sweet pastries enriched with fruit fillings. Its golden crust is crispy, revealing a soft core filled with thick lemon cream with a light tartness balanced by sweetness. During preparation, the lemon is finely chopped to enhance its flavor, while starch makes the filling velvety and rich. This roll is served in portioned pieces, perfect for cozy tea gatherings. It pairs excellently with green or black tea, revealing the depth of its fresh aroma. An ideal treat for connoisseurs of sophisticated desserts!
1
In 1 cup of warm milk, add 100 grams of sugar and 6 grams (about 1.5 teaspoons) of yeast. Stir with a whisk.
- Milk: 1 glass
- Sugar: 250 g
- Dry yeast: 6 g
2
Break 2 eggs and pour in melted butter cooled to room temperature.
- Chicken egg: 3 pieces
- Butter: 80 g
3
Sift the flour in parts.
- Wheat flour: 500 g
4
Knead the dough, cover it with a towel, and place it in a warm place for 1.5 hours.
5
Blanch the lemons in boiling water, cut them randomly with the peel.
- Lemon: 2 pieces
6
Chop the lemon in a blender or grind it through a meat grinder with the peel.
- Lemon: 2 pieces
7
Add 150 grams of sugar and 2 tablespoons of starch.
- Sugar: 250 g
- Starch: 2 tablespoons
8
Put on the heat and simmer the lemon filling until thickened for 5-7 minutes.
9
Roll the dough into a sheet about 0.5 cm thick.
10
Spread the lemon filling, leaving a gap from the edge of the dough.
11
Roll the dough and brush with beaten egg.
- Chicken egg: 3 pieces
12
Bake at 180 degrees for 30 minutes.
13
Slice into portions and serve
