Method
Step 1:
Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line an 8in round tin.
Step 2:
Whisk the butter, egg yolks, lemon extract and milk together then add the flour, sugar and salt to make the dough.
Step 3:
Roll the dough out into a 30x23cm rectangle.
Step 4:
Spread the lemon curd filling across the dough and then roll up like you would a Swiss roll.
Step 5:
Slice the dough into 8 even slices and fit them into the tin on their sides so the swirl is showing.
Step 6:
Lightly brush the top of the rolls with a splash of milk.
Step 7:
Bake for 30-35 minutes or until golden brown.
Step 8:
Once cool, mix the fondant icing sugar with a little water and vanilla extract, until you reach a smooth consistency. Drizzle the icing over the top of the rolls and finish with a touch of grated lemon zest.
Ingredients
For the rolls
- 100g Butter (unsalted) (melted)
- 2 Egg yolk(s) (free range)
- 200ml Milk (plus extra for the glaze)
- 1 tsp Lemon extract
- 2 tbsp Unrefined golden caster sugar
- 400g Self-raising white flour
- 0pinch Salt
For the filling
- 4 tbsp Lemon curd
For the icing
- 100g Fondant icing sugar
- 1 tsp Nielsen-Massey Vanilla Extract
- 0.5 Lemon (zest only)
Recipe Reviews
Will bake this again. It was very popular. Needed more lemon curd maybe. and I put the juice of the lemon in the icing for a little bitterness.
I usually make a sweet yeast bun dough but thought this would make a quick alternative. I cooked it for 20 mins more than the stated 35 mins, the outside was crispy, the inside stodgy. Will go back to the bun dough. This was a waste of time and ingredients.
Ingredients
For the rolls
- 100g Butter (unsalted) (melted)
- 2 Egg yolk(s) (free range)
- 200ml Milk (plus extra for the glaze)
- 1 tsp Lemon extract
- 2 tbsp Unrefined golden caster sugar
- 400g Self-raising white flour
- 0pinch Salt
For the filling
- 4 tbsp Lemon curd
For the icing
- 100g Fondant icing sugar
- 1 tsp Nielsen-Massey Vanilla Extract
- 0.5 Lemon (zest only)