Lemon Raspberry Buns are a type of sweet baked confection typically made with a soft, fluffy dough that’s flavoured with lemon zest or extract.
The dough is typically rolled out and filled with a mixture of fresh or frozen raspberries, sugar, and sometimes lemon juice. The filled dough is then rolled up and cut into individual buns, which are baked until golden brown and puffy.
The buns may be glazed with sweet lemon icing or dusted with powdered sugar. They can be enjoyed warm or at room temperature, and are often served as a breakfast or brunch item, or as a dessert. The combination of tart raspberries and bright, citrusy lemon makes for a deliciously sweet and tangy flavour that’s sure to satisfy any sweet tooth.
Ingredients
- Dough:
- 370g bread flour
- 50g sugar
- 6g salt
- 170g milk
- 1 whole egg
- 12g fresh yeast
- 65g softened butter
Lemon Cream
40g sugar
15g cornstarch
1 pinch salt
3 egg yolks
240g milk
Peel from 1 small organic lemon
15g butter
Fresh raspberries
Powdered sugar
Instructions
Make the dough. Add all ingredients, except butter, to the bowl of your stand mixer.
Knead on low for 10 minutes until the dough comes together.
Add butter, one cube at a time and knead for 10-20 minutes at low-medium until the dough passes the window-pane test.
Place the dough in a lightly oiled bowl for 90 minutes until doubled in size.
To make the lemon cream:
• Whisk together egg yolks, sugar, cornstarch, and salt.
• In a pot, combine the milk and lemon peel. Heat up over medium heat until tiny bubbles form, almost to a boil.
• Take the pot off the heat, add a lid, and rest for 5 minutes.
• Slowly pour milk over the egg mixture while whisking.
• Place a strainer over the pot and strain everything back into the pot.
• Heat up over medium heat while constantly whisking until it thickens.
• Remove from heat and mix in the lemon paste and butter.
• Transfer to a bowl and cover with plastic wrap.
Once the dough has doubled in size:
• Divide into nine pieces and roll into balls.
• Arrange on trays and proof for 30 minutes.
Bake
• Use your fingers to create an indention in the buns.
• Fill centres with lemon cream.
• Bake at 350F/180C for 12-15 min.
Lemon glaze
Bring sugar and water to a boil. Boil for 2 minutes, remove from heat, and mix in the lemon paste. Add extra lemon cream and top with powdered sugar and raspberries. Brush the lemon glaze over the raspberries, and enjoy!
