Egg Rolls :^)
Hello, and best wishes to everyone this holiday weekend!
Sylvia just posted about her lemon-currant Panesiglio Aversano. Weren’t they gorgeous?!
Thank you, Sylvia, for baking these and sharing how you made them!
Those lemon-currant rolls were so pretty, and the flavor sounded so fresh and spring-like –
I knew I would have to make some for Easter :^)
These were made according to Sylvia's method in her post, except I scaled the dough so I could use six whole eggs (these really are egg rolls!), and after mixing, fermented 1 hour at room temperature, gave it a stretch and fold, then refrigerated in bulk overnight.
Before refrigerating, the dough container was filled to 1.5 quarts.
This is what greeted me in the morning (a lovely tub of softly-colored dough):
I soaked the currants overnight in some limoncello :^) and in the morning, kneaded these in along with diced, candied organic lemon peel:
The kneading helped to warm up the dough. Then I assembled a battery of egg-shaped pans and spent some time shaping :^)
9 dough balls at 1.5-ounces each; pan is about 8” long and 6” wide; before and after proofing
1.25-ounce dough pieces, fitted into oval babas and tart tins, having fun trying to shape ‘mini-batards’! :^)
2-ounce dough pieces, for a mini-egg cake pan, each egg about 3.25” by 2.5”
and some imperfect glazing evident after baking….but they did proof and bake up into ‘eggs’!
Some of the remaining dough was baked in small pans. This was the overall quantity:
Here are some crumb shots:
...served with lemon curd as Sylvia recommended...brilliant!
I love how these rolls included lemon-infused buttermilk and candied lemon peel in the ingredients.
These rolls were light, soft and fluffy, with a delicate lemon flavor and sweetness...they are now high on my list of favorites – thanks again, Sylvia!
Happy baking, and Happy Easter, everyone!
Submitted to YeastSpotting, Susan's weekly bread event :^)