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Assurance by Lemon Buns



Yes, I can safely tell the world that Mr Yeast is still my friend :) After Saturday's rising success (pun intended!), I was still a tad uncertain about my relationship with yeast. So I decided to assure myself by baking another bread.

This time, the currently-very-popular Rotiboygave me the inspiration to make these lemon topped sweet buns. Rotiboy and these lemon rolls share a similar recipe in that the topping is a crunchy sugar topping. The recipe requires more steps but the perfectly soft inside, just very slightly stringy as you tear off little chunks, balanced by the sweet and crunchy lemon topping, and the anticipation of hitting the buttery middle, it's well worth every effort!

Lemon Rolls

400 g bread flour
11 g instant yeast
80 g sugar
1 tsp salt
1 medium egg
160 ml milk
60 g unsalted butter, softened

16 x 10g butter, firm for filling

Mix all the dry ingredients with a whisk. Add in the egg and milk and stir until the dough starts to come off the sides. Pour dough onto a lightly greased surface and add butter. Knead until the dough is soft and smooth. Let rest for 10 minutes.

Divide the dough into roughly 16 portions, each weighing about 55g. Set them aside for 10 minutes. Meanwhile, prepare lemon bun topping.

Flatten the dough and wrap a piece of butter in the middle. Round up the dough, and top off with roughly 35 g of lemon topping. Rest the dough for roughly 50 minutes or until dough doubles in bulk.

Bake in preheated over at 190C for 12-15 minutes. You want the buns to be brown on the base but not the surface.

Best eaten hot!

Lemon Bun topping

180 g sugar
75 g unsalted butter, softened
2 small eggs
270 g plain all purpose flour
15 g milk powder (I don't have this so I made it up with equivalent weight of flour)
1/2 tsp baking powder
1 tsp lemon essence

Beat sugar and butter until light and fluffy, about 3 minutes. Add eggs and flavouring and mix for another 3 minutes

Fold in flour and powders until well blended. Use the topping immediately as it will start to dry up.

Comments

coboypb said…
Wow, your lemon bun looks yummy. I should try it one day since I have a packet of bread flour and yeast idling @ home. Maybe I will use lemon juice instead of essence and fill the inside with nutella :)

By the way, I enjoy reading your blog :)
Michèle said…
Hi,
that lemon bun looks absolutely delicious, and the recipe seems pretty straightforward. I can just imagine how great they taste right out of the oven.. or even the smell that must have filled your kitchen!
Anonymous said…
You should sell your recipe to Rotiboy! :D
cheers,
Stacia

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