Today’s temptations are these yummy buns with lemon curd and chocolate truffles…
Here is the recipe, enjoy!
Lemon & chocolate truffle rolls:
- 2 2/3 cups (350 g) all-purpose flour
- 3 eggs
- 1 egg yolk
- 5 tablespoons sugar
- 1 3/4 oz. (50 g) fresh yeast
- 4 tablespoons (35 g) milk powder
- 1/4 cup (60 ml) tepid water
- 2/3 cup (150 g) unsalted butter, softened
Bring out all the ingredients.
Dissolve the yeast in the tepid water.
Put the flour, sugar and milk powder into a mixing bowl.
Add the soft butter.
Add the eggs and the egg yolk…
…and the dissolved yeast/tepid water mixture.
Use the dough hook attachment and mix for about 20 minutes, medium speed.
The dough may seem too sticky at first, but after 20 minutes it will be soft and smooth.
You’ll see that the dough starts to change after about 15 minutes, continue for another 5 minutes.
Put the dough into a greased bowl, cover with a clean tea towel and leave to rise for about 30 minutes, or until doubled in size.
Meanwhile, make the chocolate truffle. (Alternatively skip this step and use chopped chocolate pieces instead.)
- 5 oz. (140 g) chocolate
- 3 tablespoons heavy cream
- 1 teaspoon instant espresso powder (optional)
Put the chocolate, cream and espresso powder (if using) into a bowl and heat in the microwave for 30-60 seconds.
Stir until smooth, then place in the freezer for about 10 minutes or until quite set.
You can find my recipe for lemon curd here. Place it in the freezer for about 30 minutes before using.
The dough is risen and ready to use…
Tip out on a floured surface.
Roll out the dough using a rolling pin, or just flatten it by using your hands.
Remove the lemon curd from the freezer and spread over the rolled out dough.
The amount is up to you, but I used the whole batch just because I love lemon curd…
Make small balls from the truffle mixture.
If you think truffle making is too much of a hazzle, just use chopped chocolate.
The lemon and chocolate truffle combo is just amazing!
Roll up like a Swiss roll.
Cut into slices and arrange in greased baking pans.
Leave to rise again for about 10 minutes.
Bake in the middle of a 350 ˚F (180 ˚C) oven for about 15 minutes, using the fan setting if your oven has one.
The result: deliciously fluffy lemon and chocolate truffle rolls…
Enjoy with a cup of tea or coffee, or a glass of cold milk.
Bake with love, and you know the result will be good!
I hope you’re tempted…
Hugs from me to you.