Lemon Curd Rolls

Method

For the dough, heat the milk in a saucepan until just lukewarm. In a large mixing bowl, combine the yeast, sugar and warm milk. Whisk to combine and set aside for 5 mins or until frothy. Add the flour, eggs and butter and mix with a wooden spoon to combine, then use your hands to form into a soft dough. Turn the dough out onto a lightly floured surface and knead for about 10 mins until smooth. Transfer to a lightly oiled bowl, cover and leave in a warm place to rise for 1 hour or until doubled in size.

For the filling, add the butter and sugar to a bowl and mix with a wooden spoon to a smooth paste. Set aside for later.

Preheat the oven to 180°C (160°C fan-forced) and grease a large (30 cm) skillet or round baking dish with butter. Turn the dough out onto a lightly floured surface and roll into a square of roughly 50 x 50cm. Spread with the filling, then the lemon curd, leaving a 1 cm border around the edges. Roll up the dough from the edge into a log shape. Use kitchen string or unflavoured dental floss to trim off the ends of the roll to make them even, then slice it into 8 equal rounds. You can also do this with a knife – just take care not to squash the dough as you cut it. Transfer the rolls to the baking dish, cover and set aside to rise again for 30-40 mins, then bake for 25 mins or until golden brown.

To make the icing, mix together the icing sugar and lemon juice until smooth. Drizzle over the rolls, sprinkle with lemon zest, then leave to cool for at least 30 mins before serving.