Sliders with lemon curd and goat’s cheese, basil and tomato jam – Food & Home Magazine

Ingredients

• <h3>Starter dough</h3>
• 60ml (¼ cup) + 15ml (1 tbsp) water, room temperature
• 7g compressed fresh yeast (little blocks of this yeast can usually be found in your grocer's fridge)
• 60g (½ cup) cake flour
• <h3>Second dough</h3>
• 7g compressed fresh yeast
• 30ml (2 tbsp) milk, room temperature
• 120g (1 cup) + 30ml (2 tbsp) cake flour, or more as needed
• 45ml (3 tbsp) sugar
• 5ml (1 tsp) kosher salt
• 60ml (¼ cup) egg yolks (about
• 3 large yolks)
• 30g (2 tbsp) unsalted butter, melted and cooled
• canola oil, for deep-frying
• goat’s cheese, to serve
• fresh mint leaves, to serve
• <h3>Tomato jam</h3>
• 2kg Roma tomatoes (about 10 medium), cored and quartered
• 110g light brown sugar
• 6,25ml (1¼ tsp) salt
• 1,25ml (¼ tsp) freshly ground black pepper
• 50ml fresh lemon juice
• ½ cinnamon stick
• <h3>Lemon curd</h3>
• 4 unwaxed lemons, zest and juice
• 200g castor sugar
• 100g unsalted butter, cut into cubes
• 3 eggs, plus 1 egg yolk