This lemon blue berry roll is filled with pickled lemon blue berry sugar and is filled with cream cream cheese professional. They create delicious additions to all breakfast or brunch spreads, providing a sweet and tart -flavored balance that allows everyone to demand more!
Lemon Blueberry Roll
This fluffy roll is filled with a pickled lemon blue berry sugar and is filled with cream cream cheese frosting. They create a delicious, sweet and dull addition to breakfast or brunch spreads!
Mix milk, yeast and 1/4 cup sugar in a stand mixer bowl. Sit for 5 minutes or until it is foamed.
Add flour, eggs and salt. Mix until the combination and keep kneading for 5-7 minutes or until the dough is smooth and elastic. You can also do this by hand. As the dough rises for an hour or until the size is almost twice.
On the other hand, cook blueberry and lemon flavor in a small pot and leave 1/4 cup sugar in the middle heat. Boil and cook for about 5 minutes or until the mixture is the same as jam. Keep it separately to cool.
When the dough rises, it is lightly thrown on the surface of the flour and rolled into a rectangle. It spreads into a blueberry mixture and leaves a 1/2 inch boundary around the edge. Start on the long side and roll up tightly so that the filling is kept in place carefully.
Cut it evenly with 12 rolls and put it on an oiled 9 × 13 -inch baking plate. Cover lightly and climb for 30 minutes.
Preheat the oven to 350 degrees. Bake the roll for 25-30 minutes or golden brown.
Hit cream cheese, lemon juice and powdered sugar in a small bowl. Spread and serve on a warm roll.
