CITRUS CUSTARD ROLLS

Instructions:

1.  Heat milk & butter in a pot on medium heat. Mix the egg yolks, cornstarch, and sugar in a bowl. Stir until combined. Gradually, add the warm milk mixture to egg mixture. Pour the combined mixture back in the pot using a strainer. Mix until thickened, let cool (set aside).

2.  Once the milk is warmed, add in the vinegar. Mix and set aside to thicken about 3 minutes. In the buttermilk, sprinkle in the 1/2 tsp of sugar and the yeast. Mix well. Cover and let rest for 5 minutes until the mixture is foamy and bubbly.

3. In a large mixing bowl, whisk the flour and salt until combined. In a medium bowl, mix the 1/4 cup sugar, egg, and melted butter. Pour the wet ingredients along with the buttermilk-yeast mixture it into the large bowl.

4. Knead until a smooth, tacky dough forms. It will initially stick to your hands when you touch it but when pulling your fingers away. This will take about 8-10 minutes by hand and 4-6 minutes with a stand mixture. If dough is too tacky, add sprinkles of flour.

5. Once kneaded, rise for one hour in a lightly greased bowl.

6. Roll out dough to a rectangle about 10x14 inches. Smear custard and orange marmalade evenly leaving 0.5 inch space from all sides to avoid leakage when rolling. Roll and cut into 6~8 pieces. Place in greased 9x13 inch pan for another hour.

7. Preheat oven to 345°F. In a medium bowl, combine the powdered sugar, lemon zest & juice, and orange zest & juice. Add more or less powdered sugar or milk to desired icing consistency. I find thicker icing hardens better. Set aside.

8. Pour heavy cream over the rolls. Cover with aluminum foil for 15 minutes. Remove foil and bake uncovered for another 10~12 minutes or until golden brown.

9. Pour icing over warm rolls and serve.

         Enjoy xx.