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Lemon Curd Scrolls


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Ingredients

8 person(s)

Lemon Curd Scrolls

  • 135 g water, lukewarm
  • 2.5 teaspoons dried instant yeast
  • 275 g Baker's Flour
  • 1 teaspoon salt
  • 1 teaspoon milk powder, optional
  • 1 teaspoon bread improver
  • 30 g sugar
  • 20 g Butter, softened

Lemon Curd

  • 250 gPre Made Lemon Curd. May use more or less to your liking

Icing

  • Make small amount of icing from lemon juice, icing sugar and water
  • 6
    50min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
5

Recipe's preparation

  1. Add water and yeast to TM bowl and heat 2 mins/37 deg/Sp 1
  2. Add all other ingredients to bowl in order. Combine 40 secs/Sp 3
  3. Knead 8 minutes dough function. Meanwhile line an 8 inch /19 cm springform cake tin
  4. Transfer dough onto a lightly floured thermomat or oiled bowl and cover with a tea-towel. NOTE the dough is very sticky. Allow to rest for 15 minutes
  5. If in a bowl, turn dough out onto floured bench, or using thermomat, punch out any gasses then roll into a large rectangle
  6. Spread lemon curd liberally over the entire surface of the dough. Don't skimp with the curd as the scrolls will soak up a lot during cooking.
  7. Roll dough from long edge into long cylinder then cut into 8 equal portions, adding each rosette to cake tin with cut side up (this step is very messy but don't worry. It will be delicious!)
  8. Leave to prove for 15-30 minutes in a nice warm, moist area whilst preheating oven to 180 degrees fan forced
  9. Bake for 20-25 minutes or until lightly golden brown. Place on cooling rack immediately
  10. Once cool, drizzle with icing made from icing sugar, lemon juice and a little water
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Accessories you need

  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

I use the recipe on Cookidoo for the lemon curd once cooled (as it thickens during the cooling process).

Double the entire recipe if using a 20cm or 23cm springform tin.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Delicious! Will be on high rotation here. ...

    Submitted by Bekkles on 25. July 2021 - 19:32.

    Delicious! Will be on high rotation here.
    Dough was great texture and rose lovely.

    I used 1tbs olive oil in place of bread improver as I had none.

    Thanks for the recipe!

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  • amulligan wrote:...

    Submitted by amulligan on 11. July 2021 - 17:44.

    amulligan wrote:
    Great recipe. Delicious. This would be great to take to an afternoon tea or anything to stop me eating it all. Next time I'll roll it using the mat. As you say, it is quite messy. Not that I minded licking my fingers and elbows of course. tmrc_emoticons.;) I used a 20cm springform tin. I noticed the comments say to use a 19cm tin and if you use 20cm-23 cm to double the recipe. I found it fit comfortably in the 20cm. I'll definitely make it again.

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  • Great recipe. Delicious. This would be great to...

    Submitted by amulligan on 11. July 2021 - 17:44.

    Great recipe. Delicious. This would be great to take to an afternoon tea or anything to stop me eating it all. Next time I'll roll it using the mat. As you say, it is quite messy. Not that I minded licking my fingers and elbows of course. tmrc_emoticons.;) I used a 20cm springform tin. I noticed the comments say to use a 19cm tin and if you use 20cm-23 cm to double the recipe. I found it fit comfortably in the 20cm. I'll definitely make it again.

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  • Great recipe

    Submitted by Ladybeetlez on 3. July 2021 - 08:59.

    Great recipe

    Thank you  from Thermomishes

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  • Made these today and they were Amazing! So good,...

    Submitted by Thermomum2seven on 2. July 2021 - 16:38.

    Made these today and they were Amazing! So good, especially straight out of the oven. Will def be making them again!

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  • OMG this tastes so good and is really easy to...

    Submitted by jw000401 on 29. June 2021 - 18:51.

    OMG this tastes so good and is really easy to make. Thanks Dani.

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