Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
Frosting
How it's done
Dough
Mix the flour, sugar, yeast and salt in the food processor bowl. Add the eggs, milk and butter, knead for approx. 10 mins. using the dough hook on a food processor. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Filling
Mix the sugar, butter, lemon zest and poppy seeds in a small bowl, mix, rub together gently with your hands so that the lemon zest releases even more of its aroma.
To shape
On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm), brush with the butter, leaving a border of approx. 1 cm all the way around. Spread the filling on top. Roll up the dough tightly, starting from one of the long edges. Cut the roll of dough into 12 equal pieces using a bread knife or a piece of twine, place approx. 1 cm apart on a baking tray lined with baking paper. Cover loosely and leave to rise again for approx. 30 mins.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly on a rack.
Frosting
In a bowl, mix the cream cheese with all the other ingredients up to and including the lemon juice, spread over the warm swirls. Spoon approx. ½ tsp of lemon curd on top of each, sprinkle with poppy seeds.
| Tip: | These lemon and poppy seed swirls taste best fresh. |
|---|
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