Lemon Ricotta Sourdough Brioche Rolls
Servings: 12 Rolls
Soft sourdough brioche rolls swirled with lemon sugar and topped with creamy lemon ricotta curd. A bakery-style lemon dessert perfect for brunch or holidays.
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Ingredients
LEMON ROLL FILLING
- 113 g Softened Butter 1 stick
- 200 g Sugar
- 1 Lemon zested
LEMON RICOTTA TOPPING
- 3 Large Eggs
- 120 g Fresh Lemon Juice
- 100 g Sugar
- 3 Lemons zested
- 56 g Butter 4 tbsp
- 8 oz. Ricotta
LEMON GLAZE
- 120 g Powdered Sugar
- 4-6 tbsp Lemon Juice
Instructions
- Mix your brioche roll dough as usual and allow it to complete its first rise.
- Once the dough is fully proofed, prepare your lemon filling by creaming together the sugar, butter, and zest.
- Roll the dough into a 12”x18” rectangle. Spread the lemon filling over the dough, and roll it into a log (starting on one of the long sides).
- Cut the log into 12 separate rolls, each around 1.5” tall.
- Allow the rolls to complete their second rise (Roughly 3 hours at room temperature. See the cinnamon roll recipe for optional cold-proof instructions.)
- During the second rise, prepare the lemon ricotta topping by making lemon curd. Add the sugar, zest, and lemon juice to a small saucepan.
- Whisk the eggs thoroughly in a separate bowl. Add the whisked eggs to the saucepan.
- Whisk constantly over low heat until the curd thickens and reaches 170°F.
- Pour the curd into a sieve (to remove the zest and any lumps) over the butter into a bowl. Whisk until the butter melts into the mixture. Cover and refrigerate until you’re ready to bake the rolls.
- Once the rolls are fully proofed and ready to bake, whisk the ricotta cheese into the lemon curd. Cover the rolls with the lemon ricotta mixture.
- Bake at 400°F for 35 minutes, or until the rolls are golden and fully baked through.
- Prepare the lemon glaze by whisking the powdered sugar and lemon juice until smooth.
- Top the rolls with the lemon icing and garnish with pearl sugar (optional).