Lemon buns with almonds

I don't know what has come to me recently for lemons ... I think I just like the contrast between the sweet and refreshing accent given by lemon peel or lemon frosting. These are lemon buns with almonds.

INGREDIENTS (for 12 buns):
540g flour
80g sugar
half a teaspoon of salt
10g dry yeast
75g melted butter
250ml milk
2 large eggs

  1. Mix wheat flour with dry yeast. Add the rest of the ingredients and mix. Add melted butter at the end. Mix the dough long enough to make it soft and flexible. Shape it into a ball, put it in a flour-sprinkled bowl, set aside in a warm place, covered with a kitchen towel, let it double in volume (it will take about 1.5 hours).
  2. After this time, knead the dough again briefly. Divide the dough into 12 equal parts and form them into balls. Roll out each ball into pancakes. Brush each cake with melted butter, sprinkle with sugar, grated lemon zest and flaked almonds. Cut the cake into strips, leaving one of the sides of the cake not cut. Roll up like a pancake and then form a bun.
  3. Cover buns with a kitchen towel, leave them for 30 - 40 minutes in a warm place to rise - they should double the volume. Bake the buns at 180ºC for about 15 minutes. Remove and cool. Decorate the buns with lemon icing and flaked almonds.

60g melted butter
80g sugar
zest of 3 lemons
flaked almonds

0.5 cups icing sugar
1-2 tbs of lemon juice or water
Mix the ingredients with a whisk until smooth. You can control its density with lemon juice. If you want the icing to be denser, add less juice. If you like more liquid icing, add more juice.

Pour icing on the lemon buns and sprinkle with flaked almonds and zest of lemon.

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A Balance of Sweet