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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 1 hour 40 minutes
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 ml lukewarm milk can be plant-based
  • 7 g dried yeast
  • 2 eggs
  • 1 tsp vanilla extract
  • 70 g sugar
  • 70 g soft butter or dairy-free margarin
  • 350 g flour
  • 1 pinch salt
  • Grated zest of 1 lemon
  • For the glaze:
  • 1 egg
  • 1 Tbsp milk
  • To serve: warmed honey optional

Method
 

  1. Mix the grated lemon zest with the flour.
  2. Using a wooden spoon, mix the dried yeast with the lukewarm milk.
  3. Add the eggs, mix well, then add the vanilla and sugar.
  4. Mix well again, making sure that the ingredients are evenly combined, which will create a smoother, airier texture of the cake.
  5. 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.
  6. 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.
  7. Place the risen dough on an oiled board, knead it gently, then divide it into 8-10 equal pieces.
  8. Shape them into balls and place them in a greased, about 22 cm diameter round baking tin, slightly touching each other.
  9. 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.
  10. The buns should have risen again. Brush them with the glaze, then bake for 15-20 minutes until golden brown.
  11. Once the cake is ready, you could brush the top with some warmed honey while still warm, to make them shiny.
  12. Let it cool, then take it out of the tin and Tear & Share!