A few weeks ago, I had a few lemons that I wanted to use up quickly, so I decided to make lemon curd. It’s surprisingly very easy! Just lemon juice, eggs, butter, and sugar. I couldn’t believe it. Knowing that I’d get very bored just eating lemon curd on toast, I searched for some recipes to use it up. Once I saw this one for brioche crescent rolls filled with lemon curd, I knew I had the perfect recipe.
I used homemade lemon curd, but you can always use store bought if you don’t have enough time or enough lemons. If you do have those two things, I definitely recommend making your own lemon curd. It really is very simple. The first time I made it, I noticed some of the egg whites had cooked in my curd. So I spent a good 30 minutes trying to fish out those egg white pieces.
Can you spot the egg whites?
Not wanting to go through that process again, I found this awesome tip from Fine Cooking. Cream the butter and sugar first until fluffy, then beat in the eggs, and finally add in the lemon juice. You’ll end up with a lumpy yellow mess that looks pretty disgusting. But don’t worry, once you put in on the stove, it’ll become smooth and creamy lemon curd. I tried a second time, following the tip, and got beautiful, delicious lemon curd with absolutely no cooked egg white pieces!
As I’ve said before, I’m a little hesitant when it comes to baking with lots of butter. So I cut down on the butter in this recipe and used only 1/2 cup of butter. As I was mixing in the butter, I already thought that it was too much. But despite decreasing the butter, the crescent rolls were still pretty rich.
I made half of the recipe and got about 18 crescent rolls. As you’re making them, be careful not to put in too much lemon curd on the dough. I did that several times and lemon curd was peeking out of the crescent rolls, and then spilled out as the rolls baked.
These crescent rolls puffed up and browned beautifully. The dough was so soft and fluffy while the lemon curd was tart and sweet. It’s a great combination because the tart lemon curd cuts the richness of the buttery brioche.
I baked these on a Sunday morning for my family for breakfast. They’re a nice sweet treat to enjoy with your morning cup of coffee as you read the headlines of the newspaper and bask in the sunshine on a lazy Sunday.
Brioche Crescent Rolls with Lemon Curd
Adapted from girlichef
Brioche Crescent Rolls
1/4 cup whole milk
1/4 warm water
1/8 cup + 1 teaspoon sugar
2 1/2 cups bread flour
2 large eggs, lightly beaten, at room temp.
2 1/4 teaspoon yeast
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temp.
1 cup lemon curd (or any type of citrus curd)
1 large egg, beaten w/ 1 tsp. water (egg wash)
powdered sugar, for sifting
6 tablespoons unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2/3 cup fresh lemon juice
1 tsp. grated lemon zest
Brioche Crescent Rolls
1. Dissolve 1 teaspoon of sugar in warm water, then sprinkle in yeast. Let sit for 5-10 minutes.
2. In a large bowl, place the milk, sugar, and 1 cup of the flour. Add the eggs and mix until well combined. Add the yeast mixture and another cup of flour and mix until well combined. Add salt and remaining flour about a ½ cup or so at a time, until the dough comes together but is still fairly sticky.
3. Pull the dough out of the bowl and place onto a well floured surface. Knead the dough for 10-15 minutes.
4. Add a quarter of the butter at a time, waiting until well blended before adding more.
5. Clean the large bowl you used earlier, transfer the dough to the bowl, and cover with plastic wrap. Refrigerate overnight.
6. Take the dough out of the refrigerator and let sit for 30 minutes to warm up.
7. Divide the dough in half. Roll out one half of dough on a lightly floured surface into a circle that is about 10 inches wide. Cut into 12 equal wedges/triangles.
8. Add two teaspoons of lemon curd to the base of each triangle. Starting from that base, roll each triangle of dough and form into a crescent shape. Pinch ends to seal.
9. Place each crescent roll on a parchment lined sheet tray. Cover with plastic wrap and let rise for 45 minutes. Repeat with the other half of the dough.
10. Preheat oven to 350F during last 15 minutes of rise time. Brush each crescent with egg wash and bake for 15-20 minutes.
1. Cream the butter and sugar until fluffy.
2. Beat in the eggs.
3. Add in the lemon juice. (Mixture will look very lumpy and chunky).
4. Pour the mixture into a saucepan and cook over medium heat, constantly stirring with a wooden spoon. The mixture will thicken as you cook it.
5. Cook for 15 minutes until the mixture is thick enough to leave a path on the back of the spoon.
6. Remove from heat and stir in lemon zest.
7. Pour lemon curd into jar or bowl and let cool for 5-10 minutes.
8. Place plastic wrap directly on top of the surface of the curd to prevent a skin from forming.
9. Spread on bread, toast, english muffin, etc… and enjoy!
You can keep fresh lemon curd in the refrigerator for a week or two.
This post has been Yeastspotted.