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.
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.
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.