Graza

Start the night before by making your dough and curd. To make the dough, gently warm the milk in the microwave until warm, but not hot. It should not exceed 110 degrees F. To a small bowl, combine the yeast and ¼ cup warm milk, whisking to combine. Set aside until puffy, around 5 minutes

In the bowl of a stand mixer, combine the flour, sugar, and salt. Then add your milk, yeast, Frizzle, and eggs. With a dough hook, mix on low until the flour disappears, then mix on medium until a cohesive and sticky dough forms, around 5 minutes. Pause to scrape down the sides of the bowl, ensuring all ingredients are incorporated, and then mix again on medium high until the dough is pulling away cleanly from the sides of the bowl, around 5 minutes more.

Transfer the dough to a lightly floured work surface and shape it into a ball. Dust with more flour and place it back into your bowl, and cover tightly with plastic wrap. Let sit at room temperature until it has expanded around 1.5x its original size, 1-2 hours. Transfer the bowl to the fridge for a minimum of 4 hours, but up to 12

While your dough rises, make the curd. Combine ¾ cup sugar and lemon zest in a small saucepan and rub with your fingers until the sugar is fragrant and resembles wet sand. Add your lemon juice and set the pan over medium-low heat, until the liquid is just barely simmering and the sugar has dissolved. Do not let it boil.

While the lemon syrup heats, combine the cornstarch, 1 tbsp of the sugar, and salt in a small bowl. Whisk to combine. Whisk large spoonfuls of the hot syrup into the cornstarch mix until you have a paste like mixture. Whisk the cornstarch slurry into the lemon syrup and cook over medium-low heat for about 1 minute, just until slightly thickened. Remove from heat immediately to prevent over-thickening

In the bowl you used for the slurry, combine the whole eggs, yolks, and remaining sugar. Whisk to combine. While mixing constantly, add large spoonfuls of the still hot syrup into the eggs to slowly bring the temperature up, and then dump the egg mix into the pot with the syrup, and set over medium heat. Stirring constantly, cook until thickened enough where you can see visible whisk marks in the curd, and it is thick enough to coat the back of a spoon, 4-5 minutes. Remove from heat and whisk in the Drizzle.

Set a fine mesh sieve over a bowl and scrape the mixture through, straining out the zest and any curdled egg bits that may have formed. Press a sheet of plastic wrap directly onto the surface of the curd and refrigerate until fully cold and set, at least 4 hours.

The next morning, start by whisking 1 cup of the curd (you will have a little leftover - use this as an additional topping to the rolls, or eat it straight out of the bowl) with ½ tbsp cornstarch. Set aside. Spray a 9x13 inch pan with Frizzle cooking spray.

Turn out the chilled dough onto a floured work surface and press on it to expel some of the gas. Stretch into a rough square, and then roll the dough out into a 20 x 9 inch rectangle. Using an offset spatula, spread the curd mixture all over the dough, covering the entire surface except a ½ inch strip on the top border. Starting from the bottom, roll the dough into a tight spiral log, using the bare edge at the top to seal the roll shut. Let the roll rest seam side down.

Using a sharp, serrated knife, slice off ½ an inch from each end to reveal the spiral. Cut the log in half, and then each half into halves. Cut each of those pieces into 3 even buns, so you have 12 total buns. Some filling may ooze out while slicing—this is normal! Place the buns in the greased pan in a 3 x 4 grid, leaving room between them.

Cover loosely with plastic wrap and let buns rise at room temperature until they are around 1.5x their original size, approximately 1 hour.

Meanwhile, preheat oven to 350F. Once risen remove the plastic wrap, For extra soft rolls, pour the heavy cream over top of the rolls to create a cream bath. Bake for 30-35 minutes, until golden brown on top. 

While the rolls bake, make the poppy seed icing. In a stand mixer or with an electric mixer, beat the butter and cream cheese together until creamy. Add the powdered sugar, Drizzle, poppy seeds, and salt, and beat until smooth and creamy. Thin with more Drizzle as needed.

Let lemon rolls cool slightly, then top with the icing and an extra drizzle of Drizzle. Enjoy!