Lemon Spinner is a sour-sweet and completely irresistible version of popular baked goods. Do you know guaranteed cinnamon spinners and cardamom spinners? Here you get the same airy, juicy yeast dough, but the filling consists of a fresh lemon remnant.
If you love sweet things with lemon, you will love this recipe.
INGREDIENTS
DOUGH
300 ml milk
1 egg
50 g yeast
100 g cane sugar
5 g salt
625 g wheat flour + a little for the table
100 g soft butter
CITRON PUREE
100 g sugar
100 g soft butter
100 g marzipan (can be omitted)
peel of 2 lemons
juice of 1 lemon
LEMON SYRUP
1 dl cane sugar
juice of 1 lemon
BREAD PREP
DOUGH
Warm the milk in a saucepan until the little finger is warm. Stir the yeast into the milk in a large bowl or mixer. Stir in eggs, cane sugar and salt. Then add the flour, a little at a time. Knead the dough thoroughly for approx. 10 minutes, by hand cancer or on a mixer, until it is completely smooth, shiny and a little tough inconsistency.
Cut soft butter into small cubes, and knead them into the dough. Let the dough rise in the bowl under a clean, damp tea towel in a warm place for 1 hour.
REMONCE
Stir in sugar, soft butter, if necessary. grated marzipan, lemon zest and juice together in a bowl until just blended. Do not let the mass become too melted/soft, because then it will flow out of the spinners more easily.
FORMING
Turn the dough out onto a floured board and roll it out with a rolling pin into a rectangle of 40 x 50 cm.
Spread remonce on the rectangle. Fold one-third of the dough towards the middle and place the other third over so that the dough lies in 3 layers.
Cut strips across the dough of approx. 1½ cm. Grasp each strip with one hand and wrap the dough around the hand with the other hand so you get a spin. Attach the ends of the strip during the spin.
Place the spinners on a baking sheet with parchment paper and let them rise for 1 hour.
BAKING
Preheat the oven to 225 ° hot air. Put the spinners in the oven for about 12 minutes, until they are nicely golden.
LEMON SUGAR SYrup
Bring sugar and lemon juice to a boil in a small saucepan until the sugar melts. Brush the lemon zest with the syrup as soon as they come out of the oven.
SPIN WITH LEMON REMONCE
These lemon swirls are some of the best-baked goods I have baked in a long time! I love desserts and baked goods with lemon as it provides the perfect balance between sweet and sour.
In this recipe, I have taken my recipe for cardamom spinners and cinnamon spinners but filled them with a remonce added to both lemon juice and zest. It gives a fresh and really delicious taste of lemon.
LEMON SWIRLS BRUSHED WITH SUGAR SYRUP
As soon as the spinners come out of the oven, I brush them with a lemon-sugar syrup. It is made quite simply by boiling lemon juice and sugar together into a syrup in a small saucepan. You need to brush your lemon zest with the syrup as soon as they come out of the oven. That way, they become beautiful and shiny and get an even better taste of lemon.
TIP: You can also make a syrup by boiling honey and lemon juice together.
TIPS FOR LEMON SPINNERS
The dough should be kneaded well and long so that you develop the gluten in the dough. This allows you to easily stretch and twist the dough without it breaking.
Remember not to work too much with your remonce. If the butter starts to melt, it will become too thin and your remonce may risk flowing out of the swirls.
You can use smaller yeast. If you use 25 grams, the spinners must raise and raise for 1.5 hours, respectively.