Lemony Lemon Scrolls
This recipe originally appears in Merry Christmix and has been a firm favourite as a Christmas breakfast option...but I say, Christmas breakfast comes but once a year and that is far too infrequent to wait to make these, so dammit...here they are showing up in a January posting to the site. GO AND MAKE...they are completely off the charts delish! (If I say so may-self!!)
They are best eaten the day of baking, so if you are a small family, be prepared to eat them all, or invite the neighbours over. Don’t say I didn’t warn you...
Either way, when life hands you lemons, I have got you covered!!
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Need
-
Dough
- 30 Grams fresh yeast or 2 tbsp dried
- 200 Grams milk
- 1 Teaspoon vanilla bean paste BUY
- 50 Grams golden caster sugar
- 2 eggs
- 100 Grams butter BUY
- Zest 1 lemon, finely grated
- A little freshly grated nutmeg
- Pinches pink salt flakes BUY
- 600 Grams bread flour
-
Filling
- 150 Grams golden caster sugar
- Zest 1 lemon, finely grated
- A little freshly grated nutmeg
- Pinch ground ginger
- 100 Grams unsalted butter BUY
- Juice 1 lemon (not more than 60g)
-
Topping
- 100 Grams cream cheese
- 50 Grams unsalted butter BUY
- 50 Grams golden caster sugar
- 1 lemon, zest and juice
Do
- 1
Dough: Place yeast, milk, vanilla and sugar into Thermomix bowl and warm 2 min/37°C/speed 2.
- 2
Allow mixture to sit in the bowl for about 10 minutes.
- 3
Add remaining dough ingredients and knead 3 min/Interval.
- 4
Tip onto floured bread mat and knead by hand into a tight ball. Wrap and allow to prove until doubled.
- 5
Preheat oven to 180°C.
- 6
Filling: Without cleaning, place all ingredients into Thermomix bowl and blend 1 min/speed 10.
- 7
Remove filling from bowl and refrigerate at least 30 minutes.
- 8
Assemble scrolls by rolling dough into a large rectangle approx. 2cm thick. Spread filling over, right to the edges. Roll up and cut into 12 rounds, placing cut side up into a baking dish.
- 9
Cover with a cloth and continue to prove (at this point you can freeze the scrolls and just defrost before baking and continuing with the recipe).
- 10
When well risen, place into oven and cook for 20–25 minutes until golden and fragrant. Cool before frosting.
- 11
To make frosting, place all ingredients into clean, dry Thermomix bowl and blend 1 min/speed 5, stopping and scraping down sides of bowl as needed.
- 12
Spread onto cooled scrolls and serve!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
