Lemon-Strawberry Crescent Roll-Ups | Pillsbury Recipe
These Lemon-Strawberry Crescent Roll-ups celebrate the best flavors of spring! The tangy lemon glaze really takes this sweet treat to the next level.
Lemon-Strawberry Crescent Roll-Ups recipe:
No Bake Lemon Swiss Roll Recipe by Food Fusion
An amazing No Bake Lemon Swiss Roll recipe for everyone with a sweet tooth. #HappyCookingToYou #FoodFusion #DigitalAmmi #dessertlovers #desserts #EBM #PeekFreans
Written Recipe:
Recipe in English:
Ingredients:
-Peak Freans Original Lemon sandwich 4 half roll (80g each)
Prepare Filling:
-Makhan (Butter) unsalted 50g (room temperature)
-Icing sugar 1 tbs
-Lemon juice 1 tsp
-Namak (Salt) 1 pinch
-Lemon zest ½ tsp
-Lemon gel food color 1-2 drops
Prepare Biscuit Base:
-Sugar powdered 1 tbs
-Makhan (Butter) melted 1 tbs
-Doodh (Milk) 5 tbs or as required
-Mongphali (Peanuts) chopped 1 & ½ tbs
-Khopra (Desiccated coconut) ½ Cup
-White chocolate melted
-Whipped cream
-Peak Freans Original Lemon sandwich
Directions:
-Separate cream from lemon sandwich biscuits (300g) in a bowl & biscuits in a separate bowl & reserve both for later use.
Prepare Filling:
-In a bowl,add butter & beat well.
-Add icing sugar & beat again.
-Add reserved lemon cream & beat well.
-Add lemon juice,salt,lemon zest & beat well.
-Add lemon gel food color,beat well & set aside.
Prepare Biscuit Base:
-In a chopper,add reserved biscuits & process until finely powdered.
-Place a sifter on a bowl,add powdered biscuits & sift well.
-Add sugar,butter,gradually add milk,mix well & knead until dough is formed.
-On a clean mat,place butter paper & prepared biscuit dough,place another butter paper on top and roll out with the help of rolling pin (thick sheet).
-Trim edges,add & spread prepared filling & roll out dough sheet into a Swiss roll shape & refrigerate for 30 minutes.
-In a jar,add peanuts,desiccated coconut,mix well & spread on a tray.
-Coat swiss roll on it & refrigerate until set (30 minutes).
-Garnish with white chocolate,whipped cream,lemon sandwich biscuits & serve!
Recipe in Urdu:
Ajza:
-Peak Freans Original Lemon sandwich 4 half roll (80g each)
Prepare Filling:
-Makhan (Butter) unsalted 50g (room temperature)
-Icing sugar 1 tbs
-Lemon juice 1 tsp
-Namak (Salt) 1 pinch
-Lemon zest ½ tsp
-Lemon gel food color 1-2 drops
Prepare Biscuit Base:
-Sugar powdered 1 tbs
-Makhan (Butter) melted 1 tbs
-Doodh (Milk) 5 tbs or as required
-Mongphali (Peanuts) chopped 1 & ½ tbs
-Khopra (Desiccated coconut) ½ Cup
-Whipped cream for garnishing
Directions:
-Lemon sandwich biscuits mein sa cream ko alag ker lein aur bowl mein dal ker bad mein use kernay kliya side per rakh dein.
Prepare Filling:
-Bowl mein makhan dal ker ache tarhan beat ker lein.
-Icing sugar dal ker ache tarhan beat karein.
-Reserved lemon cream dal ker ache tarhan beat ker lein.
-Lemon juicen,namak aur lemon zest dal ker ache tarhan beat karein.
-Lemon gel food color dal ker ache tarhan beat ker lein & side per rakh dein.
Prepare Biscuit Base:
-Chopper mein reserved biscuits dal ker finely powdered ker lein.
-Bowl per sifter rakh dein aur powdered biscuits dal ker sift ker lein.
-Cheeni,makhan aur thora thora ker ka doodh shamil karein aur ghond ker dough tayyar ker lein.
-Clean mat per butter paper laga ker tayyar biscuit dough rakh dein,upper sa ek aur butter paper laga ker rolling pin ki madad sa bail lein (thick sheet).
-Edges ko trim ker lein aur tayyar filling dal ker pheela lein aur dough sheet ko swiss roll shape mein roll ker lein aur 30 minutes kliya refrigerate ker lein.
-Jar mein mongphali aur khopra dal ker ache tarhan mix karein aur tray per pheela lein.
-Swiss roll ko ache tarhan coat ker lein aur set ho janay tak refrigerate (30 minutes) ker lein.
-White chocolate,whipped cream & lemon sandwich biscuits sa garnish ker ka serve karein!
Super Moist And Velvety Lemon Loaf Cake
How to make Lemon Loaf Cake that is super moist and velvety with simple ingredients you can find at home.
Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
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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!
Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more:
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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.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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
Milk Sweet Shandesh.Samolina Coconut Milk Sweets Shandesh.Suji Halwa Recipe.Lemon Milk Rava Sweet .
milk sweets.
Ingredients:
1 cup =250ml
milk 1 cup +1/4cup
one Cardamom
desiccated Coconut 3 tbsp
sugar 1/3 cup +2tbsp
Samolina 1/3 cup
lemon juice 1tsp
milk Powder 1 cup+ 3tbsp
thanks
#milkcoconutshandesh
#lamonmilksweet
#Rollshandesh
#milksujisweet
#milksujihalwa.
#shabebarathalwarecipe
#milkcoconutsweet
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Lemon Sweet Rolls
These lemon sweet rolls are quite possibly the best treat you could have for breakfast or dessert. Bright lemony citrus flavor throughout these rolls and smothered with a delightful gooey lemon cream cheese icing!
FULL RECIPE:
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