Delicious Lemon Buns Recipe for Fresh Bakes

Introduction

At Love With Recipes, we believe that baking is an art that combines science, tradition, and a touch of personal flair. The Lemon Buns presented here are an exquisite example of this harmony, blending the tender, fluffy texture of classic yeast buns with a vibrant citrus twist. These buns are not merely a pastry; they are a sensory experience that awakens the palate with their fragrant lemon aroma, subtle tang, and buttery richness. Perfect for breakfast, brunch, or a delightful snack, they offer an elegant yet approachable baking project that can elevate any occasion. Inspired by the renowned recipes from King Arthur Flour, this rendition emphasizes freshness, precision, and a balanced flavor profile that highlights the sunny brightness of lemon, complemented by a tender crumb and a golden, crisp crust.

Time

This recipe requires approximately 3 hours and 35 minutes from start to finish, accounting for preparation, rising, baking, and cooling times. The active work involved is manageable within that timeframe, but patience is key to achieving the perfect airy texture and flavorful lemon-infused crust.

Needed Equipment

Essential Baking Tools

• Mixing bowls: Large, sturdy bowls for combining ingredients and proofing the dough
• Measuring cups and spoons: For accurate measurement of liquids, dry ingredients, and flavorings
• Kitchen scale: Optional but recommended for precise portioning of dough
• Wooden spoon or silicone spatula: For mixing ingredients thoroughly
• Stand mixer with dough hook attachment: Recommended for kneading, ensuring even gluten development (optional but beneficial)
• Clean work surface: For dividing and shaping dough
• Bench scraper or dough cutter: To divide dough easily and cleanly
• Kitchen towel or plastic wrap: For covering dough during proofing
• 9-inch round cake pans: For shaping and baking the buns
• Basting brush: For glazing the buns with lemon butter mixture
• Oven: Preheated to 375°F (190°C) for baking
• Wire cooling rack: To cool buns evenly
• Microplane or fine grater: For zesting lemons

Tags

Yeast, Lemon, Breakfast, Brunch, Baked Goods, Pastry, Sweet, Citrus, Baking, Homemade Baking

Serving Size

This recipe yields approximately 20 Lemon Buns, each serving as a delightful snack or part of a breakfast spread. Adjust portions as needed based on your preferences or event requirements.

Difficulty Level

Intermediate. While the process involves standard bread-making techniques such as kneading, proofing, and shaping, familiarity with yeast dough handling and oven baking will ensure optimal results. For beginners, careful attention to the fermentation times and ingredient measurements will be beneficial.

Allergen Information

• Gluten: Contains wheat flour
• Eggs: Contains eggs
• Dairy: Contains butter and milk
• Leavening: Contains yeast

Note: For those with allergies or sensitivities, consider substituting dairy with plant-based alternatives and using egg replacers where applicable.

Dietary Preference

Vegetarian. These Lemon Buns do not contain meat or seafood. For vegan adaptations, replace butter with plant-based margarine or oils, and substitute eggs with flaxseed or chia seed gel.

Course

Breakfast, Snack, Brunch, Dessert

Cuisine

European, American, Contemporary Baking

Ingredients

Ingredient Table

Instructions

Preparation Method: Manual / Mixer

Step 1: Combining Ingredients

Begin by preparing the ingredients. Ensure all ingredients are at room temperature for optimal yeast activation and dough development. In a large mixing bowl, combine the water, milk, and melted butter. Whisk gently to integrate the fats and liquids thoroughly. Add in the egg, freshly grated lemon zest (from one lemon), salt, and sugar. Mix until the sugar and salt are dissolved. Next, sift the flour to avoid clumps and add it gradually along with the instant yeast. Use a wooden spoon, silicone spatula, or stand mixer with dough hook attachment to combine everything into a cohesive dough. The mixture should come together into a sticky but manageable ball. Avoid overmixing at this stage to prevent gluten overdevelopment, which could affect the buns’ tender crumb.

Step 2: Kneading the Dough

If using a stand mixer, knead the dough on low speed for 5-8 minutes until smooth, soft, and elastic. If kneading by hand, turn the dough onto a lightly floured surface and knead for 8-10 minutes, adding only enough flour to prevent sticking. The dough should be slightly tacky but not sticky. Proper kneading develops gluten, giving the buns their characteristic rise and chewy texture.

Step 3: First Rise (Proofing)

Transfer the kneaded dough into a lightly greased large bowl. Cover with plastic wrap or a damp kitchen towel. Place in a warm, draft-free area and let it rise until it becomes puffed and almost doubled in size, about 1 1/2 hours. The dough may not double perfectly, but it should show significant expansion. During this phase, yeast fermentation produces carbon dioxide, which creates the airy structure of the buns.

Step 4: Alternative Method – Bread Machine

For bread machine users, place all ingredients in the pan following the manufacturer’s instructions, usually adding liquids first. Set the machine to the “Dough” or “Manual” cycle. Once completed, allow the dough to rest for an additional 30 minutes outside the machine. This ensures full fermentation before shaping.

Step 5: Dividing and Shaping

After the first rise, transfer the dough onto a lightly oiled work surface. Gently punch down to release excess gases. Divide the dough into 20 equal portions using a bench scraper or by weighing for precision. Rest the divided portions covered with a towel for 10 minutes; this relaxation period makes shaping easier and helps prevent tearing.

Step 6: Shaping the Buns

Shape each portion into a smooth ball by pulling the dough taut and pinching the seams underneath. Place the shaped buns into two greased 9-inch round cake pans, spacing them evenly. Cover the pans with a damp towel or plastic wrap and allow the buns to rise again for about 1 hour, or until they are visibly puffed and filling the pans—this is the second proofing stage, crucial for a light and airy crumb.

Step 7: Preparing the Glaze

While the buns are undergoing their second rise, prepare the lemon glaze by melting 2 tablespoons of butter in a small saucepan over low heat. Add the zest of 3 lemons finely grated, stirring to release the aromatic oils. Remove from heat and set aside. This butter-lemon zest mixture will add flavor and a glossy finish to your buns.

Step 8: Baking and Glazing

Preheat your oven to 375°F (190°C). Once the buns have puffed up adequately, gently brush the tops with half of the lemon butter glaze. Place the pans in the oven and bake for 30-35 minutes, or until the buns are golden brown and have a crisp crust. During baking, the aroma of lemon and butter will fill your kitchen, promising delicious results.

Step 9: Final Touch and Cooling

Remove the buns from the oven and immediately brush with the remaining glaze to enhance flavor and shine. Allow the buns to cool slightly on a wire rack to prevent sogginess. Serve warm or at room temperature for maximum enjoyment. The lemon aroma paired with the buttery crumb creates a sensory delight that will impress family and guests alike.

Preparation Tips

• Use fresh, high-quality lemons for zesting to maximize flavor.
• Ensure yeast is fresh; test by proofing a small amount if unsure.
• Do not skip the second rise, as it develops the texture and volume of the buns.
• For a more intense lemon flavor, increase lemon zest slightly or add lemon extract.
• Adjust the sugar in the dough and glaze for sweeter or tangier profiles according to taste.
• If the dough is too sticky, add flour a tablespoon at a time; if too dry, incorporate a splash of milk or water.

Nutritional Information

*Percent Daily Values are based on a 2,000-calorie diet.

Tips and Tricks

• Use room temperature ingredients: Ensures active yeast fermentation and uniform dough consistency.
• Proper kneading: Develops gluten, which gives the buns their structure and chewiness.
• Patience in proofing: Don’t rush the rising phases; they are critical for a light, airy texture.
• Adjust sweetness: Feel free to add more sugar to the dough or glaze if you prefer a sweeter bun.
• Flavor intensification: Incorporate more lemon zest or a splash of lemon extract for a punchier citrus flavor.
• Storage: Keep baked buns in an airtight container for up to 3 days, or freeze for longer storage. Reheat gently to preserve freshness.

Add-ons

• Fresh berries or a dollop of lemon curd can add an extra layer of flavor.
• Dust with powdered sugar or drizzle with a lemon glaze for extra sweetness.
• Add a handful of poppy seeds or shredded coconut into the dough for variation.

Side Dishes

• Serve with a light fruit salad or Greek yogurt for a balanced breakfast.
• Pair with a cup of tea or coffee to enhance the citrus aroma.
• Complement with a fresh garden salad for a brunch menu.

Improvements

• Incorporate a lemon syrup or lemon glaze drizzle after baking for a glossy, intense lemon flavor.
• Experiment with adding a touch of vanilla or almond extract for a nuanced aroma.
• Use whole wheat flour partially for a healthier, fiber-rich version.

Save and Store

Store leftover Lemon Buns in an airtight container at room temperature for up to 3 days. For longer storage, freeze the buns wrapped individually in plastic wrap and place in a resealable freezer bag. To reheat, microwave for 15-20 seconds or warm in a low oven until heated through. For optimal freshness, consume within the first few days and reheat just before serving.

FAQ

Can I make these buns vegan?

Yes. Substitute the egg with flaxseed or chia seed gel (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg). Replace butter with plant-based margarine or coconut oil, and use plant-based milk such as almond or soy milk. The flavor will remain delicious, though the texture may vary slightly.

Can I freeze the dough?

Yes. After dividing and shaping, freeze the dough portions on a baking sheet until firm, then transfer to a freezer bag. Thaw overnight in the refrigerator and allow to proof for the usual time before baking.

What if I don’t have lemon zest?

You can substitute with lemon extract (start with a small amount, e.g., 1/2 teaspoon) or omit entirely, but the citrus flavor will be less pronounced.

Can I add other citrus flavors?

Absolutely. Oranges or limes can be used similarly, adjusting zest and glaze ingredients accordingly for a different yet equally delightful flavor profile.

Conclusion

Indulging in these Lemon Buns offers a sensory journey that combines the comforting warmth of freshly baked bread with the invigorating zest of citrus. Their soft crumb, golden crust, and bright lemon aroma make them an irresistible treat suitable for any time of day. The meticulous process, from mixing to proofing and baking, rewards you with bakery-quality results that can be enjoyed with family, friends, or as a personal indulgence. Elevate your baking repertoire with this timeless yet refreshing recipe, and let the sunny brightness of lemons bring joy and freshness to your table. Remember, the joy of baking lies not only in the final product but also in the process—embrace each step and savor the delicious aroma that fills your home. Happy baking from all of us at Love With Recipes!

References

• King Arthur Flour Official Website: Classic Yeast Buns and Variations
• Harold McGee, “On Food and Cooking: The Science and Lore of the Kitchen”