How to make…
Sweet Roll Dough
In the bowl of a stand mixer fitted with the dough hook add your yeast and a couple tsp of the sugar. Pour the warmed milk over the yeast and sugar and lightly whisk to combine. Allow your yeast to sit in the warm milk like this for 5-10 minutes to proof. When you come back to your yeast after 5-10 minutes it should be frothy – this indicates that your yeast is active and good to go. If you come back and your yeast hasn’t gotten frothy or foamed up, discard the contents in your bowl and start over with new fresh packages of yeast and proof again using the same technique.
Once you have proofed your yeast, add the remaining sugar to the mixture as well as the softened butter and turn your mixer onto low to begin combining the ingredients. Mix for a minute or so until the softened butter is broken up into chunks. Add your beaten eggs, salt cinnamon and lemon zest and allow to mix until combined. Slowly begin to add your flour 1/2 cup at a time allow the flour to incorporate slightly before each addition.
Once you have added all of your flour, turn your mixer onto medium speed and allow it to mix the dough until a large smooth mass forms. The dough should be soft and a bit sticky, but not so wet that it is sticking to the sides of the bowl. If you find that your dough is sticking to the sides of your bowl, add a bit more flour 1 tbsp at a time until it comes away from the sides of the bowl. Allow to turn on medium speed for 5 minutes.
Remove dough from bowl – it should be smooth and elastic. Knead with your hands for an additional 2 minutes on a lightly floured surface. Next, place your dough into a large greased bowl, lightly grease the top of your dough and cover with a dry tea towel. Set your dough aside to rise in a warm place for 1 1/2 – 2 hours or until doubled in size.
** My oven has a warming function, so I usually set the warming function to low and let my dough sit in here to rise. If your oven has this feature, this is a great way to let your dough rise. If not, simply preheat your oven to about 200 degrees, shut it off and place the dough in there to rise as there will be enough residual heat in your oven to keep it nice a warm.
Lemon Cardamom Poppy Seed Filling
In a small mixing bowl, cream together butter, sugar and lemon zest until pale and fluffy. Beat in vanilla, cardamom and poppy seeds until combined. Add flour and mix until combined. Set aside until ready to use.
Assembly
Preheat your oven to 350F and line two baking sheets with parchment paper.
Once your dough has risen, punch it down and turn it out onto a lightly floured surface. Divide dough into 10 equal pieces, and roll each piece out into a 1/4 inch thick rectangle. Spread each rectangle with the lemon poppy seed filling – about 2 heaping tbsp for each, leaving a 1/2 inch border at the bottom of each rectangle.
Roll each rectangle up jelly roll style, and pinch the bottom. Place each roll seam side down and slice each roll in half. Flip each half up so that the roll layers are facing up. Pinch the top two ends together and begin to twist the two ropes together and pinch the bottom two ends together. Roll into a spiral shape and place on parchment lined baking sheet. Repeat the process with the remaining rolls, placing 5 per baking sheet.
Brush the tops with egg wash and place in the oven to bake for 25-30 minutes or until golden. Some of the filling might ooze out a bit onto the baking sheet, but don’t worry, you can just pull the buns away from from it to serve and then secretly eat the leftover caramelized lemon-sugary goodness on the pan while nobody is looking.
Enjoy!
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