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Lemon curd muffin tin rolls with yoghurt glaze Recipe

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Lemon curd muffin tin rolls with yoghurt glaze
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Ingredients

  • 500g (4 scant cups) all-purpose (plain) flour
  • 1 x 7g sachet (2 1/4 tsp) instant yeast
  • 80g (1/3 cup) caster sugar
  • 1 tsp salt
  • 100g (7 tbsp) unsalted butter, room temperature
  • 240ml (1 cup) plain greek yoghurt, room temperature
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • Filling
  • zest of 1 medium lemon
  • juice and 2 medium lemons
  • 1 tbsp corn starch
  • 100g (1/2 cup) granulated (white) sugar
  • 2 large eggs, lightly beaten
  • 85g butter (6 tbsp), diced, room temperature
  • Glaze
  • 125g (1 cup unsifted) powdered sugar
  • approx. 80ml (1/3 cup) plain greek yoghurt
  • 1/2 tsp vanilla extract

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