Lemon Cardamom Curd Rolls With Honey Orange Glaze

These Lemon Cardamom Curd Rolls with Honey Orange Glaze are a delightful treat that perfectly balances tangy citrus, warm spice, and sweet, sticky goodness. Imagine a soft, pillowy dough swirled with a vibrant lemon-cardamom curd, topped with a crunchy almond crumble, and finished with a glistening honey-orange glaze. This recipe is a bit of a project, but the resulting explosion of flavors is well worth the effort! These rolls are perfect for a special breakfast, brunch, or a decadent dessert. Let’s get baking!

What You’ll Need

• Warm Water (250g / 2 cups): The water temperature is crucial for activating the yeast. It should be comfortably warm to the touch, around 105-115°F (40-46°C). Too hot, and you’ll kill the yeast; too cold, and it won’t activate properly.
• Granulated Sugar (60g / ¼ cup + 100g / ½ cup for curd): Sugar provides food for the yeast, helping it to rise and creating a tender crumb. In the curd, it balances the tartness of the lemon juice.
• Active Dry Yeast (7g / 2 ¼ tsp): This is the leavening agent that makes the rolls light and fluffy. Ensure your yeast is fresh for optimal results.
• All-Purpose Flour (500g / 4 cups): The foundation of our dough, providing structure. All-purpose flour works well, but bread flour can also be used for a chewier texture.
• Salt (1 tsp): Enhances the flavors and controls the yeast activity. Don’t skip it!
• Unsalted Butter, Melted (30g / 2 tbsp + 30g / 2 tbsp for curd + 1 tbsp for almond crumble): Adds richness, tenderness, and flavor to both the dough and the curd. Using unsalted butter allows you to control the overall saltiness.
• Large Egg (1 + 2 for curd): Binds the ingredients together and adds richness and moisture.
• Lemon Zest (from 2 lemons + 1 lemon for curd): The zest contains the fragrant oils of the lemon, providing a bright, citrusy aroma and flavor.
• Lemon Juice (2 tbsp + 120ml / ½ cup for curd): Adds a tangy, refreshing flavor to the dough and is the star of the curd. Freshly squeezed lemon juice is always best!
• Ground Cardamom (1 tsp): This warm, aromatic spice complements the lemon beautifully, adding a unique and sophisticated flavor.
• Sliced Almonds (50g / ⅓ cup): Provide a delightful crunch and nutty flavor to the almond crumble.
• Brown Sugar (30g / ¼ cup): Adds a caramel-like sweetness and helps create a chewy texture in the almond crumble.
• Honey (60ml / ¼ cup): The base of our glaze, providing a natural sweetness and a beautiful sheen.
• Orange Juice (1 tbsp): Enhances the citrus notes in the glaze.
• Orange Zest (1 tsp): Adds a bright, aromatic flavor to the glaze.
• Powdered Sugar: For dusting, adding a touch of sweetness and a beautiful finish.
• Extra Toasted Almond Pieces: For garnish, adding extra texture and visual appeal.

Substitutions

Flour: Bread flour can be substituted for all-purpose flour for a chewier roll.

Cardamom: If you’re not a fan of cardamom, you can substitute it with a pinch of nutmeg or cinnamon, though the flavor profile will be different.

Crafting the Perfect Lemon Cardamom Curd Rolls: A Step-by-Step Guide

1. Activate the Yeast: In a small bowl, combine the warm water, granulated sugar (60g), and active dry yeast. Gently stir and let it sit for 5-7 minutes. You’ll know it’s ready when a foamy layer forms on top – this indicates the yeast is alive and active, crucial for a light and airy dough.
2. Prepare the Dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Add the melted butter, egg, lemon zest, and 2 tablespoons of lemon juice. Pour in the activated yeast mixture and begin kneading.
3. Knead to Perfection: Knead the dough for 8-10 minutes, either by hand on a lightly floured surface or using a stand mixer with a dough hook. The dough should transform from shaggy to smooth and elastic. This develops the gluten, giving the rolls their structure.
4. First Rise: Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size. A warm environment encourages the yeast to work its magic.
5. Make the Lemon-Cardamom Curd: While the dough rises, prepare the star of the show – the lemon-cardamom curd. In a saucepan, whisk together the lemon juice (120ml), lemon zest, granulated sugar (100g), eggs, and ground cardamom.
6. Cook the Curd: Cook the curd over medium heat, stirring constantly, for about 8-10 minutes. It’s ready when it thickens enough to coat the back of a spoon. Remove from heat and stir in the cubed butter until melted and fully incorporated. This creates a silky smooth and flavorful filling.
7. Cool the Curd: Transfer the curd to a clean bowl. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Let it cool completely before using.
8. Prepare the Almond Crumble: In a small bowl, combine the sliced almonds, brown sugar, and melted butter. Spread the mixture on a baking sheet lined with parchment paper.
9. Toast the Crumble: Toast the almond crumble in a preheated oven at 180°C (350°F) for 5-7 minutes, or until golden brown and fragrant. Let it cool completely.
10. Assemble the Rolls: Turn the risen dough onto a lightly floured surface and roll it into a 30 x 40 cm rectangle, about ½ cm thick. Spread the cooled lemon-cardamom curd evenly over the dough, leaving a 2 cm border. Sprinkle the toasted almond crumble over the curd.
11. Roll and Cut: Starting from the long side, roll the dough tightly into a log. Seal the edge with a little water or egg wash. Using a sharp knife or dental floss, cut the log into 12 equal pieces.
12. Second Rise & Bake: Place the rolls seam-side down on a parchment-lined baking sheet. Brush the tops with a little melted butter. Bake in a preheated oven at 190°C (375°F) for 15-18 minutes, or until golden brown.
13. Make the Honey-Orange Glaze: While the rolls bake, prepare the glaze. In a small saucepan, warm the honey, orange juice, and orange zest until fluid and glossy.
14. Glaze and Garnish: Remove the rolls from the oven and immediately drizzle with the warm honey-orange glaze. Sprinkle with extra toasted almond pieces and a light dusting of powdered sugar.
15. Rest and Serve: Allow the rolls to rest for 10 minutes before serving.

The Science Behind the Swirl: Why Cardamom Complements Lemon

The pairing of lemon and cardamom isn’t accidental; it’s a classic combination rooted in flavor chemistry. Lemon’s bright, citrusy notes are beautifully balanced by cardamom’s warm, aromatic spice. Cardamom contains compounds that enhance the perception of sweetness and freshness, making the lemon flavor even more vibrant. The curd’s richness, achieved through the butter and eggs, provides a luxurious texture that contrasts beautifully with the flaky roll. The slight tang of the curd also cuts through the sweetness, preventing the rolls from becoming cloying.

Achieving the Perfect Curd Consistency

A smooth, thick curd is essential for these rolls. The key is constant stirring while cooking. This prevents the eggs from scrambling and ensures even heat distribution. If the curd appears to be curdling (pun intended!), immediately remove it from the heat and whisk vigorously. Adding the butter at the end, off the heat, helps to emulsify the mixture and create a glossy finish. Don’t skip the plastic wrap directly on the surface while cooling – this prevents a skin from forming, which can affect the texture.

Elevating with the Almond Crumble

The almond crumble isn’t just for texture; it adds a delightful nutty flavor and a satisfying crunch. Toasting the almonds is crucial. It intensifies their flavor and creates a more complex profile. Be careful not to burn them – golden brown is the goal. The brown sugar in the crumble adds a subtle molasses note that complements the honey-orange glaze.

The Honey-Orange Glaze: A Touch of Sunshine

The honey-orange glaze provides a final layer of flavor and a beautiful sheen. Using honey instead of powdered sugar adds a more nuanced sweetness and a floral aroma. The orange zest brightens the glaze and ties together the lemon and cardamom flavors. Warming the glaze makes it easier to drizzle and ensures it adheres to the rolls.

Storing and Reheating Lemon Cardamom Curd Rolls

These rolls are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. To reheat, gently warm them in the oven or microwave for a few seconds. Be careful not to overheat, as this can dry them out. You can also enjoy them cold!

Frequently Asked Questions

Can I use store-bought lemon curd?

While you can use store-bought lemon curd, the homemade version offers a superior flavor and texture. The cardamom is a key component of this recipe and won’t be present in most store-bought options.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time. After the first rise, punch it down, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Bring it to room temperature before rolling out.

Can I substitute the almonds?

If you have a nut allergy, you can omit the almonds or substitute them with sunflower seeds or pumpkin seeds.

A Sweet Ending

These Lemon Cardamom Curd Rolls with Honey Orange Glaze are a delightful treat perfect for brunch, afternoon tea, or any special occasion. The combination of bright citrus, warm spice, and flaky pastry is simply irresistible. Don’t forget to save this recipe to your Pinterest board for later inspiration! Pin it now!

Print