Lemon Curd Buns
Lemon buns that are perfect any time of the day
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!