Fresh Lemon Buns Recipes

FRESH LEMON BUNS

Steps:

• In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
• Sprinkle yeast over warm water and add 1 teaspoon of sugar.
• Let sit until yeast bubbles. Add egg and egg yolk, additional 1/3 cup of sugar, melted butter, vanilla and salt.
• Mix on low speed until ingredients are incorporated.
• Add 3 cups of the flour. Mix well on low speed for about 2-3 minutes.
• Increase speed of mixer for 2 minutes at medium speed.
• Add 1 cup more flour; mix on low speed.
• Add about 1/4 cup flour at a time until dough loses its shiny appearance and is no longer sticky. *see note about flour.
• Scrape dough off sides of bowl.
• Cover with plastic wrap and allow to rise in warm place until double in size, about one hour.
• After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
• Roll out dough into a large rectangle, about 25 long x 8-10 inches wide.
• Mix the filing in a small bowl with a fork or spoon until smooth. Spread filing evenly onto rolled out dough.
• Roll the dough up as you would for cinnamon rolls. Use a sharp knife to cut off one inch pieces of the dough.
• Place the buns on a parchment lined or well greased cookie sheet or jelly roll pan. If you want the buns to have soft sides, place close together (about 1 inch apart). If you would like the buns to have a pronounced edge, without touching another roll, place no more than three to a row, with about 2-3 inches in between buns, you will need two baking sheets for this.
• Let rise in warm place until rolls are double in size (about 1 hour).
• Bake at 350 for 15 to 20 minutes or until golden on center rack of oven. Or if baking using a convection setting 350 for about 10 minutes.
• Make the glaze by whisking the ingredients in a small bowl.
• Remove buns when done, let cool for at least 15 minutes and drizzle glaze onto buns with a spoon. You may also spoon glaze into a small ziplock bag, squeeze glaze to bottom of bag. Snip off a small end of the bag and force glaze out of small opening onto buns.

LEMON BUNS

Steps:

• ---Manual/MixerMethod---.
• Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive dough.
• Knead the dough, by hand (on a lightly oiled work surface) or machine, for 5 to 8 minutes, until it's smooth, soft and supple; avoid adding too much flour, as this will make the buns tough and dry.
• Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 1/2 hours, or until it's puffy, though it may not have doubled in bulk.
• ---BreadMachine Method---.
• Place all of the dough ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.
• When the machine has completed its cycle, set a timer for 30 minutes, and allow the dough to continue to rise; it may crest the top of the bucket, but shouldn't overflow.
• Transfer the dough to a lightly oiled work surface, and divide it into 20 pieces.
• Allow the pieces to rest, covered, for 10 minutes.
• Round the dough into balls, and place them in two lightly greased 9-inch round cake pans.
• Cover the pans, and allow the buns to rise for about 1 hour, or until they're nice and puffy and have filled the pan.
• While the buns are rising, combine the glaze ingredients, and set aside.
• Brush the buns lightly with half of the glaze.
• Bake them in a preheated 375°F oven for 30 to 35 minutes, or until they're golden brown.
• Remove the buns from the oven, and brush them with the remaining glaze.
• Transfer them to a wire rack to cool.