As I wrote in my last post I used only a half recipe of Peter Reinhart’s all-purpose sweet dough from “Artisan Breads Every Day” for the cinnamon buns. The other half of the dough was sitting in the fridge waiting to be put to good use. The term all-purpose sweet dough says everything and nothing in the same phrase – I had no idea what to use it for. I figured a plain crumb cake would be too dry (as gaaarp noticed), so I was looking for something else.
So I flipped through the pages of the book and stopped at the recipe for Fruit-Filled Thumbprint Rolls. That’s it, I thought. Even if the dough is a tad dry, the fruit would compensate for it. I read further and saw that instead of a fruit filling you could also use a lemon curd filling. I’ve never had lemon curd before and thought this sounded very yummy.
And believe me, this recipe is perfect! Not only were the rolls not dry at all, but also did the lemon curd filling with its slight sourness complement the rolls really well! What a fantastic combination which will definitely be made again!
Thumbprint Rolls with Lemon Curd Filling
(adapted from Peter Reinhart’s “Artisan Breads Every Day”)
makes 36 rolls
1 recipe all-purpose sweet dough
1 recipe lemon curd
1 recipe white fondant glaze
- Remove the dough from the refrigerator and divide it into 1 1/2-ounce pieces. Form each piece into a tight round roll, then place the rolls on a parchment-lined sheet pan, about 1 1/2 inches apart. Mist the tops of the rolls with spray oil and cover loosely with plastic wrap. Proof at room temperature for about 2 hours, until the rolls have increased to about 1 1/2 times their original size.
- Meanwhile, prepare the lemon curd (see below).
- Preheat the oven to 375°F.
- Dip your thumb in water, then use it to press a deep dimple into each roll. Press almost to the bottom of the dough and rotate your thumb to widen the dimple to about 1 inch across. The roll will spread slightly. Fill the thumbprint with the lemon curd.
- Bake for 15-20 minutes, until a golden brown.
- Meanwhile, prepare the fondant glaze (see below).
- As soon as the rolls come out of the oven, brush them with the fondant glaze (which will melt) and let cool for 5 minutes. Then drizzle more glaze over the tops of the rolls.
- 3 oz lemon juice
- 4 oz sugar
- 2 eggs
- 4 oz unsalted butter, at room temperature, cut into 4 pieces
- Whisk the lemon juice, sugar, and eggs together in a double boiler over simmering water, then stir continously until the mixture begins to thicken.
- As soon as the mixture thickens, add the butter and stir until it melts. Remove the lemon curd from the heat and continue to stir until the butter is fully incorporated.
- Lay a piece of plastic wrap directly on the surface of the curd and set it aside to cool.
White Fondant Glaze
- 12 oz confectioners’ sugar, sifted
- 1 tsp orange extract
- 4 oz water
- Stir the sugar and vanilla together. Gradually whisk in the water, adding just enough to make a thick but creamy glaze about the same thickness as pancake better.