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Sunday, May 15, 2011

Lemon Buns


I threw a small birthday party for my sister last month, right before we went off to Spain. It was a simple cake-and-coffee affair, and because I really didn't feel like actually making a cake, I focused on buns instead. Namely, these deliciously spring-y lemon buns. I used a normal yeasted bun dough with cardamom, then filled the buns with lemon curd. (Oh, go ahead and use homemade if you have it, but I didn't.) After baking, I dipped the buns in melted butter and sugar. Absolutely great.

I don't think they'll keep very well though. I sent what few leftovers we had home with my guests, so I can't really say, but I strongly suspect they're best on the day they're made.

Lemon Buns
makes 24

25 g fresh yeast
200 ml cold milk
1/2 tsp salt
70 g glucose - I use white baking syrup, I suspect corn syrup will work as well
1 egg
1 tsp cardamom
zest from 1 lemon
500 g all-purpose flour
100 g cold butter in thin slices
1-200 ml lemon curd

For serving:
melted butter

Crumble the yeast into a bowl. Add some of the milk and stir until the yeast has dissolved. Add the rest of the milk, then the salt, syrup, the egg, cardamom and lemon zest. Stir well. Add the flour, gradually, and at last, the butter. Work into a smooth and supple dough. I used my Kitchen-Aid for about 6 minutes on medium speed.

Let the dough rest for about an hour, covered with a kitchen towel.

Divide the dough into two parts. Roll out the first part into a rectangle. Divide into twelve squares. Place a small spoonful of lemon curd on each, and fold the corners towards the middle, so you end up with a ball. Pinch the seams, and place, seam-side down, in a cupcake liner. Keep going with the remaining dough.

Let the buns rise, covered, for 45 minutes. Heat the oven to 225°C, and bake for 7-8 minutes.

Before serving, dip the top of the buns in melted butter, and then in sugar.

Recipe in Swedish:

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