I went home this past weekend to visit my family and ooh and aah over my sister’s wedding photos. I don’t always get home as often as I’d like to, despite the fact that my family only live a 2 1/2 hour drive away. Our lives get busy, work doesn’t always co operate and sometimes, there just isn’t the time.
However, I did get to drive home after work on Saturday, listening to the Joy the Baker podcast and finally wearing a light, summery dress – the weather is warming up, people! Despite my penchant for winter and all the fun it brings, there’s something undeniably uplifting about a warm, sunny day, light sandals and country air.
I don’t know if I’ve mentioned this before, but I love breakfast. I love breakfast so much, I’ll eat breakfast twice instead of eating lunch. My favourite meal to go out for is breakfast. And I like both savoury and sweet breakfast options. Eggs, toast, jam, cinnamon rolls, fruit, muesli – the possibilities are endless.
I decided that since I was getting up early on Sunday to run anyway (yes, I’m crazy, and yes, I will explain in a later post) I would make some sort of delicious yeasted breakfast roll for my family for breakfast. Well, for my parents, anyway. The other side to coming home for the weekend – especially now that it’s school holidays – is that my family gets busy, too. My brothers were all out being social when I got home. They’re all growing up! I don’t know how it happened!
So breakfast rolls for Mum and Dad and you may remember Father’s day last year when I made lemon raspberry breakfast buns? These are a little like I wanted those to be. They’re slathered in lemon curd and bright raspberries, with a smooth undertone of cream cheese, wrapped up in delicious soft bread.
Breakfast. The way it should be.
Lemon Cream Cheese Raspberry Breakfast Rolls
Dough adapted from Molly Wizenberg’s Cinnamon Rolls recipe on epicurious.
You can always make the dough the night before if you don’t want to get up at seven to let it rise. Just leave it in the fridge overnight and it’ll rise really slowly. I made the lemon curd the night before, too, although store-bought curd is another option.
For the dough:
1 cup full cream milk
3 tbsp butter
3 3/4 cups plain flour, divided
1/2 cup sugar
1 large egg
3 tsp instant yeast
1 tsp salt, or to taste
oil or butter to grease the bowl and baking dish
For the filling:
1 cup lemon curd (recipe to follow)
1/3 cup (125g) cream cheese
1 cup raspberries, fresh or frozen (don’t thaw if frozen)
Melt butter in the microwave, then combine with milk and pour into the bowl of a stand mixer. Add 1 cup flour, sugar, egg, yeast and salt and mix on low until combined.
Scrape down the sides of the bowl and add 2 1/2 cups of flour while the mixer is still going. Mix until the dough is sticky but pulling away from the sides of the bowl. Add more flour as needed.
At this stage you can either dump out the dough onto a lightly floured counter and knead with your hands for about eight minutes, or simply switch out the paddle attachment for a dough hook, and let it knead your dough for about five minutes, until it’s smooth and elastic-y. Feel free to add more flour, again as needed.
Grease the bowl of the stand mixer and dump the dough back in. Cover with plastic wrap or a damp tea towel and leave to rise until doubled in volume, 1-2 hours.
Preheat oven to 200°Celsius. Grease a 15cmx30cm baking dish with butter.
Gently push the dough down to let the air out. Roll it out to about 45cm by 25cm, 1cm high.
Gently warm the cream cheese so it spreads easily over the soft dough without tearing (although a few is no biggie, just patch it back together.) Spread the cream cheese over the dough, then the lemon curd over the cream cheese. Sprinkle the raspberries over the lemon curd, breaking them up a little as you go.
Roll up the dough carefully, from the short side. Slice into rounds and nestle into the baking dish, close together.
Bake for 20-30 minutes, until the tops are golden brown. Eat with coffee and try to share with your housemates.