These sweet lemon custard buns are a mouth-watering baked treat that combines the flavor of lemon with the sweet creaminess of custard, all wrapped in a soft, airy, rose-shaped bun. These sweet rolls are perfect for breakfast, brunch, or whenever you’re craving something sweet and indulgent.

How to make sweet rolls of lemon roulade

First, prepare the lemon filling so that it has time to cool before assembling the buns. To make the lemon custard, mix the egg yolk with sugar, salt, flour and cornstarch. Bring the milk to a boil and gradually pour in the yolk mixture.

Return to the heat and cook the cream until thickened. Add vanilla extract and lemon zest from two lemons and mix to combine. Cover with plastic wrap and cool to room temperature.

Now you can make the dough. For this, dissolve yeast with milk and a teaspoon of sugar and let it rest for 5 minutes to activate. You can use active dry yeast or fresh yeast.

Whisk together the flour, sugar, lemon zest and salt in a large bowl. Add the remaining milk, dissolved yeast, beaten egg, vanilla extract and melted butter. Start kneading until a smooth mixture is obtained, about 5-10 minutes. You can knead by hand or use a hand or stand mixer. Let the dough rise for about an hour until it doubles in size.

Turn the dough over on a floured surface and divide it into 12 equal parts. Shape each part into a ball. Roll out each piece of dough to about 4 ½ inches (11-12 cm) in diameter. Fill each one with lemon cream and shape it into a rose, creating a beautiful and delicate floral pattern. The buns are baked until golden, creating a slightly crispy exterior that gives way The face is soft and pillowy.

Remove the rose rolls from the oven and brush with sugar syrup.

How to serve these rose rolls

These sweet buns are recommended to be served warm. The creamy custard and lemon flavors perfectly complement the sweet and yeasty dough, creating an explosion of flavors that will leave your taste buds wanting more.

Sweet lemon custard rolls are a great way to start the day, but they also make a wonderful dessert or snack. They can be enjoyed by themselves or combined with a cup of coffee or tea for a truly pampering experience.

What I love about these rolls is that they are very versatile. You can use different fillings, salty or sweet. From cheese to vegetables or meat, nuts, poppy seeds, sweet cheese and the list goes on.

So, hope you’ll try making them for your next brunch or special occasion. Your taste buds will thank you! If you try them don’t forget to tag me Instagram. I love to see how it turns out for you. have a nice time!

Other lemon desserts you might want to try

Lemon desserts are sure to satisfy any sweet tooth with their bright and delicious flavors. For a decadent dessert try this amazing lemon poppy seed cake with lemon curd and white chocolate. This lemon meringue tart is another lemon dessert that we highly recommend and is sure to be a crowd pleaser. These lemon bars are a classic dessert. Very easy to prepare, made with butter crust and spicy lemon filling. For more lemon desserts, check out our collection of lemon recipes.

Sweet rolls of lemon custard brushed with sugar syrup

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Sweet rolls of lemon custard

Sweet rolls of lemon roll

These sweet lemon custard buns are a mouth-watering baked treat that combines the flavor of lemon with the sweet creaminess of custard, all wrapped in a soft, airy, rose-shaped bun. These sweet rolls are perfect for breakfast, brunch, or whenever you’re craving something sweet and indulgent.

Dishes 12

preparation time 20 subtlety

Cooking time 20 subtlety

rest time 1 hour 30 subtlety

Total time 2 hours 10 subtlety

Component

For the dough

  • 3 ¼ cups (400 grams) all-purpose flour
  • 1/3 Goblet (70 grams) of sugar
  • 1/2 teaspoon (3 grams) of salt
  • Lemon zest of a lemon
  • 1 ½ teaspoon (5 grams) active dry yeast (or 20 grams of fresh yeast)
  • 1 Goblet (240 ml) lukewarm milk
  • 1 egg Beaten
  • 1 teaspoon (5 grams) vanilla extract
  • 1/4 Goblet (56 grams) of butter melt

Lemon custard

  • 1 Goblet (240 ml) milk
  • 1/4 Goblet (50 grams) of sugar
  • 2 tablespoon (16 grams) cornstarch
  • 1 teaspoon (5 grams) flour
  • 1 yolk
  • 1/4 teaspoon (1 gram) of salt
  • 1 teaspoon (5 grams) vanilla extract
  • Lemon zest from 2 lemons

Sugar syrup

  • 1/4 Goblet (50 grams) of sugar
  • 3 tablespoon (50 ml) of water

Instructions

Prepare the vanilla pastry cream.

  • Place milk in a medium saucepan and bring to a boil.

  • Meanwhile, beat the egg yolk with the sugar and salt until a uniform mixture is obtained. Add flour and cornstarch and mix to combine.

  • Gradually add milk to the egg mixture and return to the heat. Cook while stirring constantly until it boils and thickens.

  • Remove from the heat and add vanilla extract and lemon zest.

  • Pour the cream into a clean bowl, cover it with plastic wrap, press it directly onto the surface of the pastry cream to prevent a skin from forming on the surface. Allow to cool to room temperature.

Prepare the dough.

  • In a medium bowl, add yeast, 1 teaspoon (5 grams) of sugar and 1/4 cup (60 ml) of lukewarm milk. Let it rest for 5 minutes to activate the yeast.

  • In a large bowl, whisk together the flour, sugar, lemon zest and salt. Add the remaining milk, dissolved yeast, beaten egg, vanilla extract and melted butter. Start kneading until a smooth mixture is obtained, about 5-10 minutes. You can knead by hand or use a hand or stand mixer.

  • Transfer the dough to a greased bowl and cover with plastic wrap.

  • Let the dough rest for about an hour at room temperature (warm space) until it doubles in volume.

Prepare the sweet rose buns.

  • Turn the dough over on a floured surface and divide it into 12 equal parts. Shape each part into a ball.

  • Roll out each piece of dough to a diameter of about 4 ½ inches (11-12 cm).

  • Make 4 cuts leaving the center as it is.

  • Add about 1 teaspoon of lemon custard in the center.

  • Take one of the cuts and cover the side of the filling.

  • Take the opposite part and cover the other side of the filling. Pinch to seal.

  • Repeat with the remaining pieces.

  • Transfer to a pan lined with baking paper.

  • Cover with a kitchen towel and let them rest for 30-45 minutes at room temperature.

  • Meanwhile, heat the oven to 350F (180C).

  • Brush each roll with a beaten egg.

  • Bake for 20-25 minutes until golden.

Meanwhile, prepare the sugar syrup.

  • Put sugar and water in a small pot and bring to a boil.

  • Remove from heat and cool slightly.

  • Take the buns out of the oven and brush each one with sugar syrup. have a nice time!

video

diet

dose: 1 Serving out of 12Calories: 233KKLCarbohydrates: 39.4Gprotein: 5.7GFat: 5.7GSaturated fat: 3.2GCholesterol: 45mgsodium: 181mgpotassium: 79mgfiber: 1GSugar: 12.1Gcalcium: 60mgiron: 2mg

Source

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