Lemon Rolls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the gelatin in cold water.

Step 2

In a saucepan, heat the lemon juice and zest. Mix the egg yolks, superfine sugar, custard powder, flour, and potato starch, and pour over the lemon juice. Boil for 2 minutes, add the cocoa butter, and mix. Stir in the drained gelatin, then the butter, and finally the mascarpone. Mix and cool rapidly.

Step 3

Pour the lemon cream over parchment paper, roll up to form a ¾-inch (2-cm)-diameter cylinder, hold it in place with adhesive tape, and freeze for 1 hour.

Step 4

In an electric stand mixer fitted with a dough hook, add the flour, salt, sugar, yeast, eggs, and milk, and mix on the first speed setting for 35 minutes. Add the butter and mix on the second speed setting for 8 minutes. Cover the dough with a wet cloth and let rise for 1 hour at room temperature.

Step 5

In an electric stand mixer fitted with a dough hook, add the flour with the salt, superfine sugar, eggs, milk, and yeast. Mix on the first speed setting until the dough is smooth, then on the second speed setting until the dough begins tocome away from the sides of the bowl. Mix in the softened butter and knead again until the dough is smooth. Cover with a damp cloth, then let rise at room temperature (75 to 80°F/24 to 25°C) for 1 hour.

Step 6

Punch down the dough by hand, then roll it out to the width of the dry butter and double its length. Freeze for 5 minutes, then refrigerate for 15 minutes.

Step 7

Place the dry butter in the middle of the dough, and fold over the edge of the dough on each side. Place butter side up. Using a rolling pin, make a double turn: Roll from top to bottom to a thickness of about ¼ inch (7 mm). Make a slight mark in the middle of the dough, fold the top and bottom to this midpoint, and fold the dough in half again like a wallet. Refrigerate for 10 minutes. Finally, do a simple turn: Roll out the dough to a thickness of ⅜ inch (1 cm), fold the top third of the dough down, and then fold the bottom third over the top. Roll out to a thickness of ⅛ inch (3.5 mm).

Step 8

In an electric stand mixer fitted with a dough hook, mix the flour, 1¾ cups (420 g) of water, the egg, yeast, salt, superfine sugar, and honey. Mix on the first speed setting until the dough is smooth, then on the second speed setting until the dough begins to come away from the sides of the bowl. Mix in the softened butter and knead again until the dough is smooth. Cover with a damp cloth, then let rise at room temperature (75 to 80°F/24 to 25°C) for 1 hour.

Step 9

Punch down the dough by hand, then roll it out to the width of the dry butter and double its length. Freeze for 5 minutes, then refrigerate for 15 minutes.

Step 10

Place the dry butter in the middle of the dough and fold over the edge of the dough on each side. Place butter side up. Using a rolling pin, make a double turn: Roll from top to bottom to a thickness of about ¼ inch (7 mm). Make a slight mark in the middle of the dough, fold the top and bottom to this midpoint, and fold the dough in half again like a wallet. Refrigerate for 10 minutes. Finally, do a simple turn: Roll out the dough to a thickness of ⅜ inch (1 cm), fold the top third of the dough down, and then fold the bottom third over the top. Roll out to a thickness of ⅛ inch (3.5 mm).

Step 11

Using a rolling pin, roll out the dough to a thickness of ⅛ inch (3.5 mm) and cut out 8 by 20-inch (20 by 5-cm) rectangles.

Step 12

Cut the frozen lemon cream into 2-inch (5-cm)-long tubes. Place each tube on a dough rectangle and roll up. Let rise for about 2 hours.

Step 13

Preheat the oven to 350°F

Step 14

Place each roll in a 2½-inch (6-cm)-diameter greased-and-sugared circle. Bake in the oven for 25 minutes.

Step 15

Remove the pastries from the oven and roll in superfine sugar.