Lemon curd buns with creamy lemon icing
When I took on the Chelsea bun challenge I knew I’d be the only one to eat something with dried fruit in it so did a chocolate and cinnamon version with cream cheese icing that got hoovered up immediately. Therefore, when Claire suggested we make cinnamon buns I cast about for an alternative flavour. Sorry Claire, my ‘cinnabon’ recipe is now in the hall of fame in our household and there will be no usurpers tolerated by my younger daughter. Thinking of the icing I knew that lemon would be good but would it work as a filling? I tested two ways; one using a lemon, butter, sugar combination and one with copious amounts of homemade lemon curd – after all it’s made with the constituent ingredients. Light, fluffy, lemony with a seriously addictive topping, they were eaten before I had time to take extremely pretty pictures. So you’ll just have to imagine the doughy interior soaking up the citrus juices bathed in a blanket of cream cheesiness. Americans seem to have this sort of bun for breakfast but I would say it’s a tea-time treat (or anytime you just have to dip your finger into the icing). Home-made lemon curd recipe to follow very soon (or use a good shop bought version).
Pop over to Fresh From The Oven in a day or two to see all the other lovely cinnamon buns (with my rebel version included).
Lemon curd buns with creamy lemon icing – recipe adapted from Cinnamon buns by Things We Make
250ml lukewarm milk
2 sachets of instant yeast (14/15g)
1 tablespoon caster sugar
2 egg yolks
50g Melted Butter
400g strong white bread flour
200g plain flour
Zest of 1 lemon, finely grated
1/2 teaspoon salt
approx 150ml lemon curd
55g unsalted butter at room temperature
55g cream cheese at room temperature
190g icing sugar
1 1/2 tablespoons lemon juice
Zest of 1 lemon, finely grated
- In a jug mix the yeast, warm milk and tablespoon of sugar.
- Leave to froth for 10 minutes if you have time then add the melted butter and egg yolks.
- Mix this into the flours, with the salt.
- Knead for 5-10 minutes on a floured surface or in your food mixer with a dough hook for 5 minutes.
- Put in a large bowl with a plate on top and leave in a warm place until doubled in size (1-2 hours)
- Knock down and flatten out until it’s about the size of a large baking tray.
- Slather with the lemon curd
- Roll up so you have a long swiss roll type thing.
- Slice into 2″ slices and place in a deep cake tin
- Claire used a 26cm Kaiser tin, with a bit of butter rubbed into it, I used a rectangular baking dish.
- Allow to rise for another 1/2 hour.
- Bake at 200 C for 10 minutes
- Cover loosely with foil and bake for another 15 minutes or so.
- At this point I brush it with a little melted butter and put it back in if not quite cooked through but it’s probably not necessary. I am a born fiddler.
- Tip out straight away – using a plate to tip it onto then back onto a 2nd plate.
- To make the icing: Mix the butter and cream cheese in a large bowl with an electric mixer on high-speed. Add the icing sugar and mix on low-speed until the sugar is incorporated, then add the lemon juice and zest. Mix on high-speed again until the icing is smooth and fluffy.
- Top with the icing and leave to cool….as long as you can bear it.
- They are still good on day two (and even better when warmed for 20 seconds in the microwave)
What brings out the rebel in you in the kitchen?