[SW111]

I may be getting the hang of pizza.

[Lady Jane]

Originally Posted by SW111

I may be getting the hang of pizza.

Definitely worthy of the Bimmerpost Pizza Hall of Fame.

[Lady Jane]

Found a small bag of frozen raspberries that I forgot in the freezer. Might as well make some jam.

[SW111]

Lemon sweet rolls with cream cheese icing. I need to be more consistent in my baking. Keep the size and shape the same. The lemon doesn’t really come through in the dough. Only in the icing. More lemon next time. Texture is good though.

[Lady Jane]

Originally Posted by SW111

The lemon doesn’t really come through in the dough.

Try finely grated lemon zest.

[SW111]

Originally Posted by Lady Jane

Try finely grated lemon zest.

The recipe called for a tablespoon. Next time I’ll use two.

[chassis]

Rolls look good. I’m not one for flavored bread doughs. Cake batter is a different story but you are not making a cake.

For lemon flavored rolls I would focus the flavors in the filling and icing, not the dough.

Bread doughs are relatively low hydration compared with cake batters. Flavors from water soluble compounds do not diffuse through a low hydration (in comparison) bread dough the same way they easily permeate a high hydration batter.

For the filling one can try cinnamon, sugar, butter and either fresh squeezed lemon juice or lemon zest, or both. Same in the icing - both freshly squeezed juice and zest. It’s easy to bring out lemon flavor because of its acidity. Quantity also matters. Depending on where your recipe came from, flavoring quantity seems quite mild. Need to amp it up.

[SW111]

This is the recipe I used. I always follow the recipe the first time to see how it is and if it needs changes. Also I don’t think my sense of taste is sensitive enough to pick out subtle flavors. I will definitely put more lemon in the filling next time. I think the icing was just right.

Thanks for your insights on hydration and flavors
https://cooking.nytimes.com/recipes/...mon%20sweet%20