Lemon Curd Rosettes

• 34 cup water
• 2 egg yolks
• 3 tablespoons butter, cut up
• 3 cups bread flour
• 14 cup sugar
• 1 teaspoon salt
• 34 teaspoon ground cardamom
• 1 12 teaspoons dry yeast
• 1 egg yolk
• 1 tablespoon water
• 13 cup lemon curd

1. Place the first 8 ingredients into bread machine pan in the order recommended by manufacturer.
2. Select dough cycle.
3. When cycle is complete, remove from machine, punch down and let rest for 10 minutes.
4. Divide the 1 1/2 pound dough into 24 portions (2 pound dough into 32 portions).
5. On lightly floured surface, roll each portion into a 12-inch long rope.
6. Tie each rope into a loose knot.
7. Tuck the top end under the roll; bring the bottom end up and tuck into center of roll.
8. Place 3 inches apart on greased baking sheets.
9. Cover and let rise in a warm place about 30 minutes or until nearly double.
10. Combine 1 egg yolk and 1 tablespoon water; brush over rolls.
11. Bake in a 375 degree F oven for 10 to 12 minutes or until golden.
12. Remove from baking sheets and cool on wire rack.
13. Spoon lemon curd into the center of each roll, or pipe with pastry bag using a star tip for a decorative touch.

water, egg yolks, butter, bread flour, sugar, salt, ground cardamom, yeast, egg yolk, water, lemon curd

Taken from www.food.com/recipe/lemon-curd-rosettes-38114 (may not work)