Lemon buns with icing
Description
Homemade baked goods for tea. This recipe will yield 12 to 15 buns.
Instructions
- 1
Step 1
1. Pour milk into a bowl and add the yeast, let it sit for a few minutes. Add softened butter, sugar, vanilla extract, and 1 cup of flour, beat with a mixer. Add salt, nutmeg, and lemon zest, mix well.
- 2
Step 2
2. Add the eggs and the remaining flour, beat until a sticky dough forms. Attach the dough hook and knead for 5 minutes, until the dough becomes elastic. You can also knead the dough by hand on a floured surface for 5–7 minutes.
- 3
Step 3
3. Place the dough in a bowl greased with vegetable oil, turning to coat all sides with oil. Cover the bowl with plastic wrap and a towel. Let it rise until almost doubled in size, about 1 hour.
- 4
Step 4
4. Prepare the filling. In a small bowl, mix together sugar, nutmeg, and ginger. Then add lemon zest and rub with fingertips until the mixture resembles moist sand. Stir in the juice of 1 lemon. Reserve the juice of the second lemon for the glaze.
- 5
Step 5
5. Lightly grease a baking pan with butter or spray with cooking oil. On a floured surface, roll out the dough into a rectangle about 25x37 cm. Evenly spread softened butter over the dough surface, then spread the lemon filling on top.
- 6
Step 6
6. Roll the dough into a log, starting from the long end. Cut the log into 12-15 buns and place them in a baking dish.
- 7
Step 7
7. Cover the buns with a towel and let them stand for 1 hour, until they double in size. You can also place them in the refrigerator at this point. To do this, tightly cover the pan with plastic wrap and refrigerate for up to 24 hours. Before baking, let the buns stand at room temperature for 1 hour. Preheat the oven to 175 degrees. Bake the buns in the oven for 35 minutes, until a thermometer inserted into the buns registers 88 degrees.
- 8
Step 8
8. Prepare the glaze. In a food processor, beat the cream cheese. Add lemon juice and beat. Add powdered sugar and beat until smooth. Spread the glaze over the finished buns and sprinkle with lemon zest on top. Serve warm.