@theculinarybee: So this is the final episode of this month’s series! I’ve absolutely loved sharing this one with you , showing you all PROPAAAA home cooking and HOPEFULLY making midweek meals feel a little more exciting. We’ll be back in 3 weeks with the next batch, but in the meantime… we’re heading straight into Season 2 of the French Table. (WOO). I’ll be exploring what the French actually eat, from crème brûlée to garbure, steak au poivre, salade lyonnaise… and of course, plenty of breads for you to make at home. I cannot wait to bring this one back. See you next week 🇫🇷 Ingredients ☀️ Dough: 500g strong white bread flour @cotswoldflour 7g fast-action yeast 50g caster sugar 1 tsp salt 4 eggs @clarence_court 100ml warm milk 150g very soft butter @allthingsdairy__ Filling: 200–250g lemon curd @marksandspencerfood is my favourite 150g frozen raspberries, crushed Topping: 2–3 meringue nests, crushed Lemon icing: 150g icing sugar Juice and zest of 1 lemon Method ☀️ Start by mixing the dry ingredients into a bowl. Add the eggs and warm milk, bringing everything together into a soft dough. Knead until smooth, then gradually work in the butter until the dough becomes glossy and elastic. Cover and leave to rise until doubled in size. Once risen, tip the dough onto a lightly floured surface and roll it into a large rectangle. Spread the lemon curd evenly over the surface, then scatter over the frozen raspberries. Roll it up tightly from the long side into a log, then cut into 9 equal thick pieces. Arrange the swirls in a lined 9-inch square tin, leaving a little space between each. Cover and leave to rise again until puffed and touching. Bake at 180°C for 25–30 minutes until golden and soft in the centre. While still warm, drizzle over the lemon icing and scatter with crushed meringue. The meringue softens slightly into the glaze and gives you that perfect mix of crisp and chewy, these are sourrrr (which is my idea of heaven) but you can add icing sugar to your lemon curd if you wish. . . . #lemontart #lemoncurd #cinnamonrolls #easterrecipes #brioche

Annie Mae

Open In TikTok:

Region: GB

Sunday 03 May 2026 07:54:31 GMT