Nadiya Hussain’s Lemon Drizzle Swirls
A riff on the classic cinnamon bun, Nadiya Hussain's lemon drizzle swirls combine sweet, cardamom-scented dough with tangy lemon frosting.
From the book
Nadiya’s Fast Flavours
Clever, flavour-focussed recipes from Nadiya Hussain
From midweek meals to celebration centrepieces
Including plenty of Nadiya's signature bakes
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Introduction
Fresh cinnamon buns are just edible joy, all swirled up in your hands. These are like those but with lemon. It’s a soft, sweet dough, baked with swirls of sugary lemon zest filling and topped with a thick creamy, lemony frosting.
Ingredients
| For the dough: | |
|---|---|
| 600g | strong bread flour, plus extra for dusting |
| 14g | fast-action yeast |
| 75g | golden caster sugar |
| 90g | unsalted butter, softened |
| 275ml | lukewarm whole milk |
| 1 tsp | almond extract |
| 1 | medium egg |
| oil, for greasing the tin | |
| For the filling: | |
| 45g | unsalted butter, softened |
| 175g | golden caster sugar |
| 2 | lemons, zest only |
| 4 | cardamom pods, seeds crushed to a fine powder |
| A pinch of | salt |
| For the frosting: | |
| 110g | unsalted butter, softened |
| 250g | full-fat cream cheese |
| 5 tbsp | icing sugar |
| 1 tbsp | vanilla bean paste |
| 1 | lemon, zest only |
Essential kit
You will need: a freestanding mixer and a 30 x 24cm brownie tin.
Method
Start by making the dough. Put the flour, yeast and sugar in a mixing bowl or the bowl of a freestanding mixer. Mix well. Add the softened butter and using the tips of your fingers rub the butter in till there are no large lumps left. Create a well in the centre.
In a bowl or jug, whisk together the milk, almond extract and egg. Pour this into the dry mix. Attach the dough hook and mix. If there are still dry bits on the base, add a spoonful of water at a time till there are no dry bits of flour. As soon as it has come together, knead on high for 7 minutes.
Take out and shape into a neat ball, cover with cling film and leave in a warm place till it’s doubled in size.
Make the filling by mixing the butter, sugar, lemon zest, cardamom and salt together and set aside.
Grease a 30 x 24cm brownie tin. Once the dough has doubled in size, dust the surface with flour and tip out. Roll out the dough to a 50 x 30cm rectangle, keeping the longer side closer to you.
Spoon the filling mixture onto the dough and spread all over using the back of a spoon. Roll from the long side like a swiss roll. Cut into 12 equal pieces. Place into the tray swirl-side up, 3 up, 4 across. Place them so they are just touching.
Grease a piece of cling film and cover. Leave in a warm place to prove again till the edges just touch.
Preheat the oven to 180°C/fan 160°C. Take the cling film off and bake for 20 minutes. Take out and leave to cool till just warm.
Make the frosting by putting the butter, cream cheese, icing sugar, vanilla bean paste and lemon zest in a bowl and mixing well. Generously spread all over. Tear and share . . . and enjoy.
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