Lemon Curd Rosettes Recipe

 

Ingredients

 

Makes 24 rolls

• 3/4 cup water

• 2 egg yolks

• 3 tablespoons butter or margarine, cut up

• 3 cups bread flour

• 1/4 cup sugar

• 1 teaspoon salt

• 3/4 teaspoon ground cardamom

• 1 1/2 teaspoons active dry yeast or bread machine yeast

• 1 egg yolk

• 1 tablespoon water

• 1/3 cup lemon curd

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Method:

1. Add the first 8 ingredients to the bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.

2. Grease baking sheets; set aside. Divide the dough into 24 portions. On a lightly floured surface, roll each portion into a 12-inch-long rope.

3. Tie each rope into a loose knot. Tuck the top end under the roll; bring the bottom end up and tuck into center of roll.

4. Place rolls 3 inches apart on prepared baking sheets. Cover and let rise in a warm place about 30 minutes or until nearly double.

5. In a small bowl combine the 1 egg yolk and the 1 tablespoon water; brush over rolls.

6. Bake in a 375°C oven for 10 to 12 minutes or until golden. Remove from baking sheets; cool on wire racks.

7. Spoon about 1/2 teaspoon of the lemon curd into the center of each roll.