Tear and share lemon buns
This fluffy tear and share lemon buns are perfect for parties, picnics and afternoon teas during Spring and Summer. For a dairy-free version use plant-based margarine and milk. I made it with almond milk.
Ingredients
Method
- Mix the grated lemon zest with the flour.
- Using a wooden spoon, mix the dried yeast with the lukewarm milk.
- Add the eggs, mix well, then add the vanilla and sugar.
- Mix well again, making sure that the ingredients are evenly combined, which will create a smoother, airier texture of the cake.
- Once the mixture is nice and smooth, add some of the flour, a pinch of salt, mix well, then add the soft butter and mix again.
- Add the remaining flour. When the dough is thoroughly mixed, cover and let it rise in a warm place until it has doubled in size.
- Place the risen dough on an oiled board, knead it gently, then divide it into 8-10 equal pieces.
- Shape them into balls and place them in a greased, about 22 cm diameter round baking tin, slightly touching each other.
- Brush them with the glaze, then put it in the put the oven, set to 40°C, to prove for 5 minutes. Take the tin out of the oven. Set the oven temperature to 170°C.
- The buns should have risen again. Brush them with the glaze, then bake for 15-20 minutes until golden brown.
- Once the cake is ready, you could brush the top with some warmed honey while still warm, to make them shiny.
- Let it cool, then take it out of the tin and Tear & Share!