Lemon Curd and Poppy Seed Rolls

This isn’t even that much of a recipe, but I thought I’d tell you anyway. Because it’s THAT good!

I have to warn you though, it’s an absolute mess to make. That’s why there aren’t any photos of the whole lemon curd process. It was sticky on my hands, slippery on the dough, the rolls were unraveling and sliding all over the pasta board… I barely managed to wrangle them into the baking dish.

Maybe I should have been a bit more stingy with the lemon curd…

Nah! They’re good the way they are. Just… messy!

The messiness limits itself to the making though. During the bake, the dough sucks up most of the messy goodness and leaves a super rich, lemony piece of heaven you can eat without utensils.

You can choose the dough you want to use. The quark oil dough for the appelkuchen works great, the one for the za’atar burger buns is also an option if you leave out the za’atar and add 2 Tbsp sugar instead.

Or, if you’re feeling adventurous, you can use this one:

  • 200g lievito madre
  • 50g warm milk
  • 200g greek yogurt (room temp)
  • 430g all purpose flour
  • 1 egg (room temp)
  • 25g soft butter
  • 1 tsp salt
  • 30g sugar

Mix, then knead until the window pane test is successful. It’s an enriched dough, so it’s gonna take a bit longer than usual. Form a ball and let it sit in a covered bowl for 2-4 hours, until visibly risen.

Push and pull the dough into a kinda rectangle.

Now, you need a little bit of poppyseed, and a lot of lemon curd. I used up about a pint, all in all.

Cover the dough with about a half pint of lemon curd, then sprinkle with the poppyseeds. Roll it up tightly and cut the log into 12 slices. Place those slices in a buttered baking dish.

And just because it’s not messy enough, fill all the holes with more lemon curd. I used nearly another half pint for this. Then sprinkle with more poppy seeds.

Cover the baking dish with a bowl or a huge shower cap until everything’s well risen. Meanwhile, pre-heat the oven to 180°C / 350F.

Bake with steam for about 30 minutes. The top should just start to slightly brown.

Let the rolls cool a bit and enjoy!

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