Description
GOOD TO HAVE ON HAND
- medium-sized bowl
- small pot (or microwave)
- rolling pin
- baking dish (my used measurements were 20x26cm (8×10 inch))
- whisk
- sewing thread
Ingredients
Units Scale
DOUGH
- 550 grams all-purpose flour (the germans can use type 550)
- 250 milliliters whole-fat milk
- 50 grams white sugar
- 75 grams butter
- 1 egg
- 20 grams fresh yeast
- pinch of salt
- 300 grams cream cheese
- 60 grams powdered sugar
- 100 grams lemon curd
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- 150 grams powdered sugar
- 50 grams butter
- 150 grams cream cheese
- zest of one lemon
- juice of half a lemon
- 1/2 tsp vanilla extract
- funfetti sprinkles
Instructions
- First, in a medium-sized bowl, stir together the filling. Mix 300g of cream cheese, 60g of powdered sugar, 1 tsp of vanilla extract, and 1 tbsp of cornstarch and put it in the fridge.
- Next, prepare the dough. In a small pot, warm 250ml of full-fat milk to no more than 38°C (100°F) so the yeast isn’t killed. Take 1 tbsp from the 50g (1/4 cup) of sugar intended for the dough and add it to the warm milk along with the yeast. Stir everything well with a whisk until the yeast is completely dissolved in the milk. Set aside.
- In a large bowl, add flour, the remaining sugar, the soft butter, an egg, and a pinch of salt. Mix everything using your hands. Now pour in the yeast-milk mixture and knead everything into a soft, pliable dough for a good 10 minutes. Cover the bowl with a damp towel or cling film and let it rise for 2 hours at 20°-23°C (68°-73°F). The dough should double in volume.
- After the two hours sprinkle some flour on a clean work surface and place the dough on it. Dust a bit more flour on the dough and roll it out until it’s rectangular and about 1 cm (1/2″) thick throughout.
- Take the cream cheese filling out of the fridge and spread it evenly over the dough. Now also spread the lemon curd over the cream, working it in a bit – depending on the consistency of the curd.
- Start rolling up the dough from the longer side. Keep it nice and loose, not too tight, or the filling might ooze out.
- Cut a long piece of sewing thread and slide it under the middle of the roll. Gently lift both ends of the thread, cross them over the top, and pull downwards, cutting the dough cleanly without squishing it. Proceed with the entire roll, making a total of 12 buns.
- Place the individual rolls in a baking dish, cover again with the damp towel, and let them rise for another 15 minutes.
- Meanwhile, preheat the oven to 180°C (356°F).
- After the final 15 minutes of rising, bake the buns in the oven for 30 minutes. They should turn a golden color.
- Let the buns cool completely. In the meantime, whisk together the glaze made of 150g (1.5 cups) powdered sugar, 150g (2/3 cups) cream cheese, 50g (1/4 cup) soft butter, 1 tsp vanilla extract, the zest of one lemon, and the juice of half a lemon.
- Once the buns are cool, spread the glaze all over them and, if you like, sprinkle some funfetti on top – but that’s optional 😉
- Passive Time: 3 hrs
- Cook Time: 25 min
