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Blueberry Lemon Poppy Seed Rolls with Lemon Mascarpone Frosting Recipe

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3.9 from 34 reviews

Delight in these Blueberry Lemon Poppy Seed Rolls featuring a soft brioche dough enriched with tangzhong, filled with a tangy blueberry lemon curd, and topped with a luscious lemon mascarpone frosting. Perfectly balanced with a hint of poppy seeds and fresh lemon zest, these rolls are a sweet and zesty treat ideal for breakfast or brunch.

Ingredients

Tangzhong

  • 20 g bread flour (2 tbsp. + 2 tsp.)
  • 80 g whole milk (2 ⅔ oz.)

Brioche Dough

  • 200 g bread flour (1 ⅔ c.)
  • 1 tbsp. granulated sugar
  • 1 ¼ tsp. active dry yeast
  • 1 tsp. salt
  • 42 g unsalted butter, room temperature (3 tbsp.)
  • 1 egg, room temperature
  • 70 g whole milk, room temperature (2 ⅓ oz.)
  • Zest of 1 large lemon
  • 1 tbsp. poppy seeds

Blueberry Curd

  • 28 g unsalted butter, cubed and room temperature (2 tbsp.)
  • 35 g granulated sugar (3 tbsp.)
  • Zest of 1 large lemon
  • 20 g lemon juice (1 tbsp. + 1 tsp.)
  • 1 egg
  • ⅛ tsp. salt
  • 75 g frozen blueberries (½ c.)

Lemon Mascarpone Frosting

  • 80 g mascarpone (⅓ c.)
  • Zest of 1 large lemon
  • 1 ½ tbsp. granulated sugar
  • ⅛ tsp. salt
  • 100 g heavy whipping cream (3 ⅓ oz.)

Instructions

  1. Make the Tangzhong: In a microwave-safe bowl, whisk together the bread flour and whole milk until smooth. Microwave for 30 seconds, stir, then microwave for another 30 seconds. If the mixture is not thickened to a slurry consistency, continue microwaving in 10-second intervals, stirring in between, until thickened.
  2. Prepare the Brioche Dough: In a stand mixer fitted with the dough hook, combine the milk, sugar, yeast, egg, bread flour, salt, butter, and tangzhong. Knead on medium speed for about 15-20 minutes until the dough is smooth, elastic, no longer sticky, and passes the windowpane test.
  3. Flavor the Dough: Zest a large lemon into the dough and add the poppy seeds. Mix thoroughly to combine. Shape the dough into a ball and place it in the mixing bowl. Cover with plastic wrap and let it rise in a warm place until doubled in size, approximately 1 hour.
  4. Make the Blueberry Curd: Place the cubed room temperature butter in a small mixing bowl with a fine mesh sieve set over it. In a small saucepan, combine the sugar and lemon zest, rubbing the zest into the sugar with your fingers. Add lemon juice, egg, salt, and frozen blueberries to the pan. Whisk vigorously to break up the egg.
  5. Cook the Blueberry Curd: Heat the saucepan over medium heat, stirring constantly but gently, for 3-5 minutes until thickened and the temperature reaches 170°F / 76°C. Remove from heat and strain the curd through the sieve into the butter, stirring to melt and create a smooth curd. Chill the curd in the freezer or refrigerate if using the next day.
  6. Shape the Rolls: Once the dough has doubled, punch it down and transfer to a lightly floured surface. Roll the dough into a 12” x 16” (30 x 40 cm) rectangle, resting for 5 minutes if it springs back. Spread 120 g (½ cup) of chilled blueberry curd evenly over the dough.
  7. Form and Proof Rolls: Cut the dough into 6 long strips and roll each strip up carefully. Place the rolls on a lightly buttered or lined eighth sheet pan. Cover lightly with a towel and let them rise again in a warm place until doubled, about 30 minutes.
  8. Preheat and Bake: Preheat the oven to 350°F (175°C). Optionally, make an egg wash by whisking one egg with 1 tbsp. milk and brush it over the rolls. Bake for 20-25 minutes until golden brown on top and the internal temperature reads 200°F / 93°C.
  9. Prepare Lemon Mascarpone Frosting: Beat mascarpone, lemon zest, sugar, and salt together until combined. Add heavy whipping cream and beat until soft peaks form.
  10. Finish and Serve: Allow the rolls to cool to room temperature. Top with the lemon mascarpone frosting and an extra spoonful of blueberry curd before serving. Enjoy your fresh blueberry lemon poppy seed rolls!

Notes

  • For best results, use room temperature ingredients when making the brioche dough to encourage yeast activity and proper gluten development.
  • The tangzhong method helps keep the rolls incredibly soft and fresh longer.
  • If the dough is too springy during rolling, allow it to rest to relax the gluten before continuing.
  • Keep any leftover blueberry curd refrigerated and use within 3-4 days.
  • Make sure to stir the blueberry curd constantly while cooking to prevent curdling and ensure smooth texture.
  • The internal temperature is more reliable than timing alone for ensuring perfectly baked rolls.
  • Roll shaping can be messy due to the filling; use a bench scraper or spatula to help lift and roll dough if needed.

Find it online: https://recipethrive.com/blueberry-lemon-poppy-seed-rolls-with-lemon-mascarpone-frosting-recipe/