There a very few things in this world that give me more joy than the smell of some sweet treat baking in my kitchen. This recipe is one of those that takes a little time. But it is absolutely worth it. These Lemon Curd Buns are a pleasure to eat and really when it comes to it not overly difficult to make. Now I don’t know how early you want to get up in time to make these for breakfast. However they would make a lovely treat with your morning cup of tea.
With all baking I find you have to bake with a little bit of love. When you are baking or cooking you are putting a little of yourself and your love into the final product. Any yeasted dough takes a little bit of time. But in that time you get to know your dough and you become more involved with the final outcome. You will feel so proud of these Buns. When you smell that joy-inducing aroma filling your kitchen whilst they bake it will make your spirits soar.
The texture of these buns is definitely a sweet roll. The shaping of them can make people expect layers of lamination (a la croissants). However you will have a uniform interior that is layered with lemon curd and lemon sugar. The lemon curd provides sharpness and the dough is a sweetened enriched dough. This recipe is perfectly possible without a stand mixer of course just mix in a large bowl and then knead by hand it will just take slightly longer.
I feel no shame in admitting that to make this recipe I just as often use shop bought lemon curd. I have in the past made my own and do so on occasion. However if I have the urge to make these Lemon Curd Buns and no homemade curd why not use one someone else has perfected. The lemon sugar on the other hand I would not buy ready made. It takes no time at all to make and very little effort, aside from that if you buy a pre made one there are all sorts of extra ingredients anti-caking agents etc. Not what you want to put into your beautiful homemade dough.
Shaping these buns is an adventure in itself. I roll them and stuff into a muffin tin. As they rise they explode into some really fun shapes. I love the individuality of each bun – no good for the Great British Bake Off, but perfect for me. If I make them for an event or fundraiser then I make them more uniform. The way I achieve this is by taking each strip and twisting then tie it in a knot. Then place onto a parchment lined baking tray. This way you get buns that look very similar. I’ll let you choose how you shape them.
These Lemon Curd Buns are best eaten on the day they are made so it is worth getting up a bit earlier if you want them for a breakfast. The smell of these baking certainly would make me get out of bed quickly, and I don’t get out of bed quickly ever. They would be a gorgeous breakfast for Easter or a special celebration, even if that celebration is the fact it is the weekend. If you are looking for another baking recipe why not check out my Hidden Oreo Cupcakes or my Tahini Chocolate Chip Cookies?
I would love to know what you think of the Lemon Curd Buns. When would you have them? Let me know in the comments below. If you try them I’d love to see your pictures tag me on Instagram @cubbinthekitchen or use the #CUBBintheKitchen for a chance to be featured in my stories. Happy Baking!
Lemon Curd Buns
Ingredients
Dough
- 520 grams Plain Flour All Purpose
- 21 grams Instant Yeast
- 50 grams Caster Sugar
- 0.5 tsp Salt
- 300 ml Milk I use Semi-Skimmed
- 56 grams Unsalted Butter Room Temperature
- 1 Large Egg Room Temperature
Filling
- 100 grams Lemon Curd
- 50 grams Granulated Sugar
- Zest of 1 Lemon
To Top
- 1.5 tbsp Melted Butter
- Granulated Sugar
Instructions
- Make the Dough – In a stand mixer with the paddle attachment combine 300g of Plain Flour, Yeast, Caster Sugar & Salt mix to combine.Heat the milk either in microwave or on the stove to around 50°C. (In the microwave this should take about 1 minute or so)Add the Warm Milk, Butter & Egg to the stand mixer and mix until combined, now add in the remaining 220g Flour.
- Knead the Dough – Replace the paddle attachment with the dough hook and knead for at least 5 minutes.Once it feels smooth and elastic you are there. You don’t want it to be sticking to your fingers, it will however still have a slight tackiness to it. If you need you can add flour 1 tbsp at a time if needed during kneading. (I like to finish the dough by hand so will do 5 minutes in the mixer and then a further few minutes by hand).Place the dough in a large oiled bowl and cover with a clean tea towel. Let the dough rise somewhere warm for about an hour or until it has doubled in size. The dough will be springy to the touch.
- Prep the filling – Whilst your waiting combine the Lemon Zest and 50g Sugar in a small chopper and blitz together to make a fine Lemon Sugar. After the dough has proved for 1 hour gently deflate your dough I do this by pressing 2 fingers into the centre and then let it rest for 5 minutes.
- Rolling & Shaping – Turn the dough out onto a lightly floured surface and roll out into a rectangle roughly 18 inches by 12. Spread the Lemon Curd across the whole dough leaving a slight border for easy folding.Fold one of the short ends into the centre, so 1 third of the lemon curd is showing. Sprinkle the Lemon Sugar over the folded dough.Now fold over the other short side on top of the sugar to encase it.Roll over with a rolling pin to seal the edges. Cut the dough into 1 inch strips you should be able to get at least 12, I can get 15.You can either shape these by rolling and placing in a greased muffin tin, or you could tie the strips into a knot and place on a parchment lined baking tray.
- Final Prove Then Bake – Once your dough is in the tin, or tray cover with something loose, a proving bag, bin liner or equivalent. Now Leave in that warm place for 25-30mins.Whilst you preheat the oven to 160°C Fan. Brush each bun with the Melted Butter and sprinkle with Granulated Sugar.Bake for 30 mins until golden.Allow to cool on a wire rack and enjoy!
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