Kardea Brown's Lemon Sweet Rolls | Delicious Miss Brown | Food Network
Kardea tops her tender and tart rolls with poppy seeds and lemon-cream cheese frosting for a sweet morning treat!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Lemon Sweet Rolls
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 4 hr
Active: 1 hr
Yield: 15 rolls (15 servings)
Ingredients
Dough:
1/2 cup (1 stick) unsalted butter, plus more for buttering the baking dish
1 cup whole milk
1/2 cup granulated sugar
1 (1/4-ounce) package active dry yeast
2 large eggs, at room temperature
4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
Nonstick cooking spray
Filling:
Zest from 2 lemons plus 2 tablespoons lemon juice
3/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
Lemon-Cream Cheese Frosting:
1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
1 tablespoon lemon juice (juice of 1/2 lemon)
1/2 teaspoon vanilla extract
1 cup powdered sugar
1/4 teaspoon kosher salt
1 tablespoon poppy seeds
Directions
Special equipment: a dough hook mixer attachment
Grease a 9-by-13-inch baking dish with unsalted butter. Set aside.
For the dough: Combine the milk, butter and 1 tablespoon of the sugar in a small saucepan and heat until the butter melts and the mixture's between 105 degrees F and 115 degrees F on an instant read thermometer. Whisk in the yeast and let stand until the top is foamy, about 5 minutes. Transfer to a medium bowl. Whisk in the eggs and remaining sugar and set aside. Combine the flour and kosher salt in the bowl of a heavy stand mixer fitted with the dough hook. Mix on low speed until combined, about 1 minute. Turn the mixer to medium speed and add the yeast mixture. Continue to mix until the dough comes together in a ball and is smooth and no longer sticky, about 13 minutes.
Coat a large bowl with cooking spray. Transfer the dough to the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
Punch the dough down and turn out onto a lightly floured work surface. Roll the dough out to a 20-by-12-inch rectangle with the longer side parallel to you.
For the filling: Combine the lemon zest and juice in a medium bowl. Add the granulated sugar. Use your hands to rub the zest into the sugar and lemon juice.
Spread the softened stick of butter evenly over the dough. Sprinkle the lemon-sugar mixture evenly over the butter.
Starting at the bottom, tightly roll the dough up into a long log. Cut the log into 15 (about 1-1/2 inches-wide) crosswise pieces with a serrated knife or dental floss. Arrange the rolls cut-side-up in the prepared baking dish. Cover loosely with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
About 30 minutes before the second rising time is done, adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Once ready, uncover the rolls and bake until golden brown, 20 to 25 minutes.
While the rolls bake, make the frosting: Beat the butter and cream cheese with the paddle attachment in the bowl of a stand mixer until fluffy and smooth. Add the lemon juice and vanilla. Sift the powdered sugar into the bowl, add the salt and beat until combined. Add the poppy seeds, and beat until smooth, about 10 seconds. While the rolls are still warm, spread the tops with the frosting. Serve warm (see Cook’s Note).
Cook’s Note
Remove the rolls from the pan when they are slightly warm; cold or room temperature rolls stick to the pan.
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Kardea Brown's Lemon Sweet Rolls | Delicious Miss Brown | Food Network
The Best Lemon Poppy Seed Rolls Recipe | with Lemon Cream Cheese Icing
CLICK BELOW FOR RECIPE! ????????????
The most delicious, moist and fluffy lemon rolls recipe! My lemon poppy seed rolls with lemon cream cheese icing are always a huge hit! They’re made with a soft yeast dough dotted with lemon zest and poppy seeds, filled with a sugar, lemon, and poppy seed mixture; then topped with a lemony icing. Every single bite is bursting with incredible lemon flavor. These are great year-round but especially for spring and summertime! I love to serve these for Easter and Mother’s Day. And, if you want to make these ahead of time, I have those instructions down below, too!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
01:03 Making the Yeast Dough: Wet Ingredients
02:51 Adding the Flour & Kneading
04:27 The First Proofing
04:48 Shaping the Rolls
07:30 Baking Instructions
08:41 Making Lemon Icing
09:45 Adding the Icing
10:57 Taste Test
#lemonrolls #lemonpoppyseed #baking #dessert #bread #tatyanaseverydayfood #Easter #MothersDay #recipe
Lemon Blueberry Angel Food Cake Roll | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
1 angel food cake mix plus ingredients to prepare
¼ cup + ¾ cup powdered icing sugar
8 oz cream cheese (250 grams) room temperature
¾ cup heavy whipping cream (35%) cold
¼ cup lemon juice from one lemon
2 tablespoons lemon zest from 1-2 lemons
1 teaspoon vanilla extract
yellow food coloring, optional
1 can blueberry pie filling
Whipped Cream
1 cup heavy whipping cream (35%)
1-2 tablespoons powdered sugar
fresh blueberries and lemon slices for garnish
Instructions
Preheat oven to 350 degrees and line a 10x15x1″ rimmed baking sheet with parchment paper. Grease lightly with non stick spray and press parchment paper to the pan.
Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow.
Lay a clean lint-free kitchen towel on the counter and dust with ¼ cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
Set aside to cool to room temperature, placing in the fridge if you want to speed up the process.
To make the filling, beat cream cheese in a large bowl until smooth. Add ¾ cup powdered sugar, cream, lemon juice, lemon zest and vanilla and beat until thick and combined. Add yellow food coloring if desired.
Make sure that the cake is completely cool and then unroll the cake. Spread with ½ of the cream cheese filling, and then spread with the blueberry pie filling. You may not use all of the filling -- you want some in every bite but you also do not want it to squish out.
Carefully roll back up (no towel this time!), starting at the short end. Cover roll with remaining cream cheese filling.
Combine cream and powdered sugar and whip until stiff peaks form. Pipe or dollop over the top of the cake roll and top with lemon wedges and fresh blueberries if desired.
Lemon Swiss Roll - Lemon Curd
Lemon Swiss Roll Recipe
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INGREDIENTS
Cake
6 eggs
1 ½ cup (180 g) of flour
6.3 ounces (180 g) of sugar
Lemon curd
2/3 cup (150 ml) of lemon juice 3 or 4 lemons
1 teaspoon Lemon zest
¾ cup (150g) sugar
3 eggs+ 2 egg yolks
1 tablespoon of cornstarch
1/3 cup (75g) of butter
Syrup
Sugar ½ cup
Lemon juice 3 tbsp
water ½ cup
lemon zest 1 tsp
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How to make a fluffy and delicious lemon swiss roll cake | lemon curd / Ember shah
This melt-in-your-mouth fluffy and moist Lemon Cake Roll (a.k.a. Swiss Roll) is easier than you think!
Lemon Cake Roll is a delicious, lemony sponge cake filled with a sweet lemon curd . This gorgeous, tasty dessert is super easy to make and perfect for spring .
#Lemonrolls #Swissrolls #supereasycake #DeleciousBacking
#Homemade #cakerecipe
Lemon ???? Roll / Recipe by Cake n Co
lemon ???? Curd
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Eggless Lemon ???? Curd
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Eggs 5
sugar 90 grm ( 1/2 cup )
Maida ( plain flour ) 90 grm (1/2 cup)
Vanilla essence 1 tsp