Sticky Lemony Breakfast Bars

From Alison Ladman AP, N&O 4/2/14

Sticky Lemony Breakfast Bars
Sticky Lemony Breakfast Bars

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup Sugar

  • Zest of 1 lemon

  • 2

    One pound loaves Frozen White Bread Dough, thawed and allowed to come to room temperature

  • 1/2

    cup Lemon Curd

  • 2

    Tbs. Lemon Juice

  • 1 1/4

    cups Powdered sugar

Directions

Line a baking sheet with parchment paper In a small bowl, stir together the sugar and lemon zest. Sprinkle half of it on a clean counter. Place one loaf of the dough on the sprinkled counter, then roll it out to form an 8x16 inch rectangle, with one of the long sides facing you. Sprinkle the dough with the remaining sugar, then gently roll the roller over the dough to ensure the sugar mixture sticks. Roll out the second loaf to the same size, then set it on top of the first. Spread the lemon curd over the dough, leaving a 1 inch strip bare along the long edge farther from you. Starting at the edge closest to you, roll the dough up into a log. Pinch the dough along the seam to seal it. Using a sharp knife, slice the roll into 1 inch wide rounds. Arrange the rounds on the prepared baking sheet, then cover loosely with plastic wrap. Allow to rest for 30 minutes or until puffy. After 15 minutes, heat the oven to 350F. When the buns have risen, uncover and bake for 20-25 minutes ir until golden brown or cooked through. The internal temperature of the bun should read 185 degrees. Allow to cool slightly before icing. To make the icing, in a small bowl, whisk the lemon juice and powdered sugar. Drizzle over the tops of the buns. Serve warm or at room temperature. Per serving 250 Calories 50 calories from fat 6 gms fat 25 mg. cholesterol 44gms carbs 2 gms fiber 17 grms sugar 7 gms protein 370 mg salt

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