Buns
- 2 lemons zested
- 1 egg white lightly beaten
- Vegetable spray
- 2 eggs
- 1/3 cup unsalted butter, cubed
- 41/2 cup flour
- 2 tbsp lemon juice
- 2 tbsp water
- 3 tbsp honey
- 1 cup milk
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 1 .75 oz envelope quick rise yeast
- 2/3 cup sugar
- Combine 2 ½ cups flour, sugar, yeast, salt, nutmeg and cinnamon in the bowl of a stand mixer fitted with a dough hook.
- In a small saucepan, heat milk, honey, lemon juice, water, lemon zest and butter cubes. Heat over medium heat, stirring constantly until butter has melted. Remove from heat and let cool 5 minutes.
- Pour milk into flour mixture. Beat on low speed for 2 minutes or until moistened. Increase speed to medium and add eggs one at a time, mixing well after each addition. Beat 3 minutes. Reduce speed to low and gently beat in remaining flour until dough is soft and holds together. Dough will be sticky. Continue beating at medium speed for 5 more minutes.
- Scrape dough from bowl and place in a well-oiled bowl. Cover and let rise for 1 hour or until doubled.
- When dough has doubled, punch down and turn onto a floured surface. Knead for only a minute. Separate down into 20 equal portions. Roll each portion into a ball and set onto a jellyroll pan lined with parchment paper. Cover and let buns rise for another hour. Brush buns with egg white when ready.
- Bake at 375 for 15 minutes or until buns are golden brown on top. Remove and let cool on a rack for 15 minutes.
Glaze
- 1 tsp vanilla
- 4 tbsp milk
- 1 lemon zested
- 2 tbsp lemon juice
- 2 cup powdered sugar
- Meanwhile prepare glaze. You may have to adjust milk to get a good piping consistency. Pour glaze into a zip top with a corner snip or into a piping bag. Pipe an "x" over slightly warm buns.
For the full post, visit Lemons for Lulu.