Cherry Lemon Brioche Rolls with Whipped Cream is a creamy, buttery and crunchy summer dessert recipe which is made with cherries, lemon sugar and topped with whipped cream
1tablespoonActive dry yeastactivated it with warm water and sugar
¼Tsp Ground Cinnamon
¼teaspoonSalt
¾CupWhole MilkWarm
3tablespoonHoney
2largeEggsat room temperature
Filling
2teaspoonLemon Zest
¾CupGranulated Sugar
1/2CupSalted Buttersoftened
½CupCherriespitted
Lemon Whipped Cream
½CupWhipped Cream
1teaspoonVanilla Extract
2tablespoonGranulated Sugar
2teaspoonLemon Zest
Prevent your screen from going dark
INSTRUCTIONS
In a bowl or in a stand mixer mix all the ingredients - Flour, Cinnamon, Salt, Yeast, Milk, Honey, Eggs, Butter, and Lemon Zest. Mix the dough for 4-5 minutes. It should be a little sticky. If it's to sticky you can dust some flour. Make the dough and keep it covered in a warm and humid place for 1-2 hours or until it has doubled in size.
Make lemon sugar by mixing Lemon Zest and Granulated sugar. Also, dust some pitted cherries with it.
Dust your rolling board with flour and roll the dough. Sprinkle some flour if it's too sticky, it'll help you roll the dough easily. Once you've rolled it, spread butter over it generously and then sprinkle the lemon sugar and cherries on it. And roll it like you roll a Cinnamon Roll.Cut out the edges and cut your rolls in the desired length. Place them in the baking tray and allow it to rest for 30 minutes at least.
Bake your Brioche Rolls in a Preheated oven at 350F or 180 C for 30 minutes.
For the topping whip the heavy cream for 3 minutes until it turns light and fluffy. Add the sugar and lemon zest and mix well with a rubber spatula. Spread this topping over your Cherry Lemon Brioche Rolls. Top with some more fresh Cherries. ( You can also use Ricotta Cream or Cream Cheese).
Video
Notes
This can be made with any berries of your choice. You do not need to thaw frozen berries for this recipe.