Butter Buns with Lemon Custard

by Editorial Staff

Buns made from butter yeast dough are soft and airy. They are baked with a soft custard filling with lemon juice and zest. Wonderful aroma and wonderful taste! Such pastries will not stay on the table for long!

Ingredients

For the dough:

  • Milk – 200 ml
  • Butter – 50 g
  • Sugar – 70 g
  • Egg – 1 pc.
  • Flour – 350-400 g (2⅓-2⅔ glasses with a capacity of 250 ml) + for working with dough
  • Dry yeast – 10 g
  • Salt – 1 pinch
  • Vanilla extract – 1 teaspoon
  • or vanillin – 0.5 teaspoon
  • Vegetable oil – 20 ml (for proofing the dough and greasing the parchment)

For lemon cream:

  • Lemon (juice and zest) – 1 pc. (120 g)
  • Butter – 50 g
  • Egg – 1 pc.
  • Starch – 3 g (1 teaspoon without a slide)
  • Sugar – 75 g
  • Salt – 1 pinch

To grease buns:

  • Sugar – 20 g
  • Egg – 1 pc.

Directions

  1. Pour 20 grams (1 tablespoon) of sugar into warm milk. Stir to dissolve the sugar.
  2. Add yeast.
  3. Pour 80 grams (slightly more than half a glass of 250 ml) flour into milk.
  4. Mix everything with a spoon or a whisk until smooth.
  5. Cover the dough with foil and leave in a warm place for 20 minutes. The dough should rise and begin to bubble.
  6. Melt the butter in the microwave or in a water bath and let it cool – the butter should not be hot.
  7. Add sifted flour, sugar, salt and vanillin to the dough.
  8. Mix everything slightly.
  9. Add the egg.
  10. We begin to knead the dough. Add melted butter while kneading.
  11. Knead the dough for at least five minutes, until the dough stops sticking to your hands. The dough should be elastic, soft, not “clogged” with flour.
  12. Place the dough in a bowl greased with vegetable oil and cover with cling film. Leave the dough to rise in a warm place for about 1 hour.
  13. Cooking lemon cream: remove 1 tablespoon of lemon with a fine grater. a spoonful of zest (the outer yellow part of the peel). Squeeze out 50 ml of lemon juice.
  14. Combine the egg and sugar in a thick-walled saucepan.
  15. Mix the egg with sugar with a whisk.
  16. Add a pinch of salt and starch.
  17. Mix everything well until smooth.
  18. Add the zest and lemon juice.
  19. Mix the cream again.
  20. Cook the cream over low heat, stirring all the time, for 3-4 minutes, until the mixture begins to boil and thicken. After thickening, cook the cream for another minute and remove from heat.
  21. Add butter to the hot cream.
  22. We mix.
  23. Cover the cream tightly with cling film so that the surface of the cream is not covered with a crust. Leave the cream to cool.
  24. The dough has already stood and has risen well.
  25. Roll out the dough into a rectangular layer with an area of ​​approximately 30×43 cm, 0.5-0.7 cm thick.
  26. We coat the entire surface of the dough with cream, not reaching 4 cm to the edge of one of the long sides.
  27. In the direction of the edge not greased with cream, roll the dough into a roll. We pinch the edge slightly.
  28. Cut the roll with a knife into pieces about 4 cm wide.
  29. Cover a round shape with a diameter of 24-26 cm with parchment, grease the parchment with vegetable oil.
    Put the buns in the form close to each other.
  30. Cover the buns with foil and leave for 20-25 minutes for proofing.
    After about ten minutes we turn on the oven so that it already warms up to 180 degrees
  31. We send the buns to the preheated oven for 20-25 minutes.
  32. Combine the egg and sugar in a bowl.
  33. Stir them until smooth.
  34. To give the buns a beautiful golden crust, 4-5 minutes before the end of baking, remove them from the oven and apply a mixture of eggs and sugar to the surface.
    We again send the buns to the oven and bake until tender. Readiness can be checked with a wooden skewer. The skewer should remain dry when piercing the bun.

The lemon custard buns are ready.
Bon Appetit!

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