Returning to the culinary stage after wedding commitments, I bring you these delightful Lemon Cream Swirls. Imagine soft, fluffy brioche dough enveloping a bold and velvety lemon cream—truly a dreamy concoction. The zesty lemon paired with the sweetness of the cream creates a perfect balance that melts in your mouth, offering a luxurious twist to traditional brioche pastries.
Why You’ll Love This: These swirls are not only visually appealing with their golden, spiraled tops but are also packed with flavor. The combination of fresh citrus zest and smooth, rich lemon cream will tantalize your taste buds. Whether you’re a seasoned baker or a novice, these swirls will impress with their sophisticated flavor and beautiful presentation.
Perfect Occasion: Ideal for brunches, afternoon tea, or as a special treat to brighten up any weekend, these Lemon Cream Swirls fit beautifully into any setting that calls for a touch of elegance. They’re also perfect for celebratory moments or when you want to indulge in something extra special.
Decoration Tips: Before baking, brush the swirls with a mixture of milk and egg white for a shiny, golden finish. Once baked, you can dust them lightly with powdered sugar or drizzle with a simple lemon glaze for added sweetness and a lovely visual appeal.
Ingredients:
- For the Starter:
- 20 g all-purpose flour
- 20 g milk
- 5 g dry yeast
- For the Dough:
- 280 g all-purpose flour
- 100 g “Nuvola” flour (or another high-quality bread flour)
- 1 small/medium egg
- 80 g white sugar
- 180 g milk
- 70 g vegetable oil
- 5 g salt
- Zest of 1 organic orange and 1 organic lemon
- For the Lemon Cream:
- 3 egg yolks
- 4 heaping tablespoons sugar
- 3 heaping tablespoons all-purpose flour
- Zest of 1 large organic lemon
- 400 g milk
- A pinch of salt
- Vanilla extract
Instructions:
- Prepare the Starter:
- Mix the flour, milk, and yeast in a cup. Let it sit in a warm place until it doubles in size, about 1 hour.
- Make the Dough:
- Combine the risen starter with egg, sugar, aromatics (zests), and two-thirds of the milk in a large bowl. Begin mixing, gradually adding the remaining milk.
- Once the dough starts forming, add the salt and oil, continuing to knead until fully incorporated. Let the dough rest covered for 30 minutes.
- Perform a series of folds to develop gluten, then let it rise in a warm place until doubled, about 2.5 hours.
- Shape and Fill:
- Roll out the dough into a 1 cm thick rectangle. Spread the prepared lemon cream evenly across the surface.
- Roll the dough tightly from the long side and freeze for 1 hour to facilitate slicing.
- Cut into slices using kitchen twine and arrange on a parchment-lined baking tray.
- Bake:
- Cover with plastic wrap and let rise again until doubled. Brush with a mix of milk and egg white.
- Bake at 180°C for 25-30 minutes. Cover with aluminum foil if they brown too quickly.
- Serve:
- Enjoy these heavenly Lemon Cream Swirls warm, perhaps with a sprinkle of powdered sugar or a drizzle of lemon glaze.
These Lemon Cream Swirls are not just pastries; they’re a celebration of flavor and texture, perfect for making any day feel a little more special.
