Sticky Lemon Rolls with Lemon Cream Cheese Glaze
INGREDIENTS
For the dough:
2 1/2 teaspoons (1 envelope or 1/4 ounce) active yeast
3/4 cup milk, warmed to about 100°F, warm but not hot on the inside of your wrist
1/2 cup (1 stick) unsalted butter, softened at room temperature for an hour
2 large eggs
1/4 cup white sugar
2 teaspoons vanilla extract
1 lemon, zested
4 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
For the sticky lemon filling:
1 cup sugar
1 lemon, zested
4 tablespoons (1/2 stick) unsalted butter, very soft
1/4 teaspoon powdered ginger
1/8 teaspoon freshly-ground nutmeg
1/4 cup lemon juice, from 2 lemons
For the lemon cream cheese glaze:
1 lemon, zested and juiced
4 ounces cream cheese, softened
1 cup powdered sugar
INSTRUCTIONS
Make the dough:
In the bowl of a stand mixer, sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. Using the mixer paddle and with the mixer on low speed, stir the softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour into the milk and yeast mixture. Stir in the salt and nutmeg. Stir in enough of the remaining flour to make a soft yet sticky dough.
Switch to the dough hook and knead at low speed for about 5 minutes, or until the dough is smooth, pliable, and stretchy.
Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise for 1 hour or until doubled.
→ No stand mixer? If you do not have a stand mixer, mix the ingredients by hand in a large bowl, then turn the sticky dough out onto a lightly floured surface. Knead the dough by hand — see this video for explicit instructions — for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy. Put back in the bowl to rise.
next full instruction : www.thekitchn.com
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