Makes 12
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These lemon curd scrolls are soft like clouds and carry some seriously fragrant ingredients for a light and brightening breakfast treat. Prepare ahead overnight to guarantee a hassle-free bake in the morning.


  • 3 green tea with jasmine tea bags
  • 1 tsp finely grated lemon rind
  • 2 tbsps pure maple syrup
  • 3 cups (480 g) bread flour
  • 1 tsp (4 g) dried yeast
  • 1½ tsps sea salt flakes
  • 1 tsp ground cardamom
  • Finely grated lemon rind and chopped pistachios, extra, to serve


  • ½ cup (70 g) pistachios, chopped coarsely
  • ½ cup (40 g) shredded coconut, toasted
  • ½ cup (110 g) firmly packed brown sugar


  • ⅓ cup (80 ml) lemon juice
  • 1 tbsp cornflour
  • 270 ml can coconut cream
  • ¼ cup (60 ml) pure maple syrup
  • 2 pinches ground turmeric

Place green tea jasmine tea bags in a heatproof jug with 1⅔ cups (410 ml) boiling water. Steep for 30 mins or until water is lukewarm. Remove tea bags; discard. Stir lemon rind and 1 tbsp of maple syrup into tea.


Combine flour, yeast, salt and cardamom in a large bowl. Make a well in the centre. Pour tea mixture into well; mix to a sticky dough. Transfer dough to a large oiled bowl; cover with plastic wrap. Refrigerate for 12 hrs or overnight.

Make nut filling. Combine ingredients in a small bowl.

Turn dough out onto a well-floured surface; press out to a 24 cm x 40 cm rectangle. Scatter with nut filling. Starting from one long end, roll dough up tightly to enclose filling. Cut log into 12 equal pieces. Place each piece, cut-side up, 1.5 cm apart (mixture will spread) in a greased 25 cm springform cake pan. Cover loosely with oiled plastic wrap. Stand in a warm place for 1 hr or until dough has increased in size by one third.


Meanwhile, make lemon curd. Whisk lemon juice and cornflour in a small saucepan until over medium heat until smooth. Whisk in coconut cream, maple syrup and turmeric until combined; cook, whisking continuously, until mixture boils and thickens slightly. Reduce heat slightly; continue whisking for a further 5 mins or until mixture is thick enough to coat the back of a spoon. Transfer to a bowl; cover surface directly with plastic wrap. Refrigerate until needed.

Preheat oven to 200 C.

Bake scrolls for 25 mins. Brush tops with remaining maple syrup; bake for a further 5 mins or until shiny and glossy.


Drizzle scrolls with 2 tbsps lemon curd; top with extra grated lemon rind and chopped pistachios. Serve with remaining lemon curd.

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