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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

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.

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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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From the book: Nadiya’s Fast Flavours

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