It’s a CRIME That It’s Taken Me SO Long to Judge This Recipe

hello M mores you guys did not really think that we could go one somewh without at least one lemon video right yeah no there are too many lemon recipes out there there are too many lemon recipes out there that you guys sent me for me not to at least make one video there has been one recipe though that has been cursing around I think for like a year or two now that I can't believe I have never tried thus far that has to be changed you guys need to stop sending me this videos no I appreciate it but considering how often I gets in this video it's crazy to me that it's taking me this long to be right here all right now oh yeah so I've got all my lemons only lemons in order for us to finally make lemon rolls which are obviously inspired by cinnamon rolls I do love cinnamon rolls when we first got to Berlin there's like this very popular cinnamon rolls place here that has kind of been taken over in the last couple of years by another cinnamon rolls place but when we first got to Berlin we would go there so often so I had so many cinnamon rolls that now I probably haven't had a cinnamon roll in like 2 years even though I still really really like them but I think I'm just like have been exposed to too many cinnamon rolls so I'm sure I will really really love a lemon roll if the recipe is right and fine and nice and we get to experience all of this in a nice roll you know how a cinnamon roll kind of feels more Folly coldish temperatures I hope that this will give me the opposite while at the same time probably still being very rich in like filling but most importantly full filling hopefully seeing as though this day will have to rest obviously we should get started but I did want to show you all of my six lemons I can't jugle can't believe that like in my life I have never learned how to jugle isn't that like a basic skill that everyone learns when they're younger I mean I just also probably was motivated enough to ever really try it and learn how to do it [Music] but I'm giving up all right let's start with the actual lemon roll like the dough here's what you need for it 300 mL of warm milk 2 and 1/4 tasps of active dry yeast 1 teaspoon of granulated white sugar 593 G of allpurpose flour and then I've also got 1 and 1/2 teaspoon of salt in there and 25 G of granulated wet sugar later we need two with eggs 112 G of unsalted butter very softened or well you see how soft mine got half a tablespoon of vanilla extract and of course 2 tbspoon a lemon zest that's the juice that is not the that is not the that that is not the that that is not the zest the zest guys I'm still going to zest it but first let's start by blooming our yeast and we do so by mixing our warm milk with the dry yeast and the teaspoon of sugar and then we let it sit for about 10 minutes enough time to probably zest two lemons all right while our yeast is blooming just like Blake Lively's reputation after that recent press tour blooming was kind of her motto wasn't it anyway while that's happening we're going to whisk together the flour salt and sugar okay once the flour is everywhere but in the bowl we're going to add all of the rest basically the whisked eggs vanilla the lemon zest I feel like it's not the first time I made that mistake something about this just seems so juicy to me don't know how much lemon flavor that's going to give us but anyway and also AO and then we mix I'm just really not sure if that's going to be enough lemon in there I don't need a oh lemon I need a lemon and now we add our bloomed yeast mixture and then we're going to mix until everything is Blended together we're probably going to have to switch to a dough hook I just hope that we won't have to use our hands also that bang really hurt so that's how much lemon I really want in there they use a standing mixture but it also says to knead the dough for 7 to 10 minutes quite a long time so it says to knead the dough until the dough pulls away from the edges of the bowl forms a ball and springs back when pressed now I'm lightly greasing another bowl and placing our dough in there still very wet feel like if at all it needed a little bit more flow I don't think that needing it will fix it but what do I know going to roll it out later and then there's going to be more flour in it in it so now I'm going to place it in the oven I think I'm just going to turn on the oven lamp or so place a kitchen towel on top we let it rise for 1 to 1 and 1/2 hours or until it has doubled in size salons [Music] hey so our dough got done proving way quicker than I thought it was like about an hour and it already doubled in size so now we're a little late making the filling because I don't want it to overpro so mommy how you do jum for real luckily it's very easy to make the filling we just got to mix together a couple of ingredients consisting of 12 G of butter 100 G of white sugar and 110 G of brown sugar 2 tbspoon of lemon zest and 30 ml of lemon juice that's it by the way you also need 60 mL of heavy whipping cream I haven't found out what we need it for yet but I don't know I guess we'll see later but first we got to roll out the dough now because we might be to too late waa oops I know don't touch it it's going to explode I think it's been proving a little too much let flower the surface punch out the air I'm [Music] punching I don't want to what is 18x 20 in 18 by 12 30X 45 o sorry guys I punched you punched the verer it's a bler oh my God on I think I'm the best person ever that is 30X 45 it's just not a rectangle yet still seems pretty thick though cool now we can fill it and roll it actually let me try the filling I need it to be lemony feel like it could be more lemony still have this lemon extract I think I'm just going to add a couple of drops now it is what it is that spread it on top evenly so far so good everything's going great we're about to roll it all up and that's where a lot of things can go wrong I think we're going we're rolling up the long side of it I think we're ready to roll are you ready to roll we roll it up tightly my dough might be a little too thick still but we're just going to go with it now feel like my dough is a little bit too too soft so far so great I'm just trying to seal it together either you take unscented floss to create your roll or a super sharp knife instead of floss I think I'm just going to use some thread then again I grease this casserole that I then I'm going to place the rolls in inside this doesn't work so I think we're we're trying to go for 12 1 and 1/2 in how much is that 3.8 I can do that 3.8 3.8 3.8 3.8 3.8 that works I guess I've never used this yellow thread before underneath the dough right to where we want to cut and then we just cut it now comes the first actual roll cut it taada this place is such a mess for just these lemon rolls now we've got 60 mL of heavy whipping cream which we're going to apparently just pour in between the rolls I don't really know what this is supposed to do like is it supposed to keep them apart or it's just all going to be on the bottom that's what I don't really understand I don't understand but okay now we're going to put some plastic WRA on top and let them rest in a warm place for another hour or until they have doubled in size then we just got to make the icing later wait we still got to bake them I'll be back look at my babies my babies they have proved D proven to be well proved I still really don't understand what the heoc cream is for but I'm sure one or two or three or every one of you will be able to tell me obviously we're now getting rid of the plastic rep and we're going to bake it at 180° for 20 to 25 minutes or until a light golden color in the meantime we're going to make the cream cheese frosting and here's what you need for that 56 G of super soft unsalted butter 98 G of powdered sugar 112 G of cold cream cheese and lastly about half a tablespoon of lemon zest this is probably more and about half a tablespoon of lemon juice we start by mixing the butter and highp speed with an electric mixer until pale and fluffy now add the cream cheese and mix at medium speed now sift in the powdered sugar a little at a time add the lemon zest and also the lemon juice and combine first on low and then on high speed until light and fluffy as fluffy as it gets so now we wait we're going to take out the rolls let them cool for about 5 minutes and then cover it with a frosting then serve it's been 5 minutes taada look at our lemon rolls they look really good I just really hope that they're cooked apparently they are so I find it really weird that I had to pour the whipped cream in between because these are the parts that are supposed to not stick together and it seems like they're sticking together better than the actual swirls that are kind of separating but who am I to judge I'm actually the person who made this video in order to judge these so maybe I am the one to judge let's top them with the icing and then we can try them I don't know can I make this look pretty I cannot ice cream sun with a cherry oh she doesn't even sing icing Yoo done which one will be the nicest this one see now we even need a knife this is not what I want looks cooked doesn't look very pretty anymore because they don't separate guys my mouth is watering and I just cannot wait they absolutely smell not like lemon at all but I hope they will taste like lemon because otherwise I want a cross this looks mushy cheers wo M very lemony are these cooked the dough does seem cooked cooked the lemon filling makes the dough so soggy that it just feels like you're not really eating cooked dough M this is the Lemon roll M I think this is raw on the bottom or it might be the whipping cream doing weird things I don't know is this raw down here or no can't put it back in anymore but it tastes really great that's why I don't really like making cinnamon rolls and stuff because you can never really tell if they're cooked or not or I can't at least it doesn't taste doughy I don't know that was really nice it might still be dough like the bottommost layer but I think it's also caused by the whipping cream anyway this is tasty though that's what I got to focus on how annoying because now I can't enjoy them as much anymore just because I'm afraid they're underbaked I'm lost anyway in theory this recipe is really great you should try it thanks for taking me in this so often I'm going to take these to my picnic now that I'm not going to until tell all of my friends who won't be there not to eat the bottommost layer just cuz I'm not sure if it's baked or not and then everything will be great with that being said this might have been the only lemon video we'll make this year for now I just want to thank you guys so much for watching this video and [Music]