Lemon is one of the most used tools in my kitchen. Yea, you red right – tools, I mean it quite deliberately. I use lemons as flavour enhancers, seasoning, preservatives, and so much more, and in this particular Lemon Spiced Dinner Buns recipe they are the main show.
I get through an immense amount of lemons each week, adding them to countless savoury dishes as well as sweet bakes, not to mention the recipes where lemon takes centre stage, such as Lemon Pasta, Lemon Muffins, and Moroccan Preserved Lemons.
So you can imagine these Lemon Spiced Dinner Buns being perfect combination of two of my kitchen greatest passions: lemons and bread, are a favourite of mine.
They are a wonderful example of what you can achieve with just a couple of lemons on hand. Wonderfully lemony, delightfully soft, and packed with fresh citrus flavour, they make a delicious addition to both sweet spreads and savoury meals. They are particularly good served alongside fish dishes.
For me, though, the best way to enjoy these buns is simply toasted and generously spread with melted butter. No jam needed.
These fresh, lemony buns are unlike anything I have tried before, and somehow, the combination works beautifully. The subtle spice complements the bright lemon flavour perfectly, creating soft, fragrant dinner buns that are just as enjoyable on their own as they are served alongside a meal.
Ingredients:
400g strong bread flour
200g all-purpose flour
7g dry yeast
2 tbsp caster sugar
50g unsalted butter, room temperature
1 cup lukwarm water
2 large eggs
1 tsp salt
½ tbsp melted butter
Zest of 1 lemon
For Garnish:
1 egg
1 tbsp cold water
1 tbsp crushed almonds\Sesame seeds
Method:
Activate the Yeast
In a small bowl or jug, combine half of the water with the sugar and yeast. Set aside for 4-5 minutes to proof. The mixture should develop a thick, frothy layer on top.
This is a great way to verify the yeast is still active.
Forming The Dough
Sift the flours into the bowl of an electric mixer. Add the salt and stir well to combine.
Make a well in the centre of the flour mixture. Pour in the yeast mixture, add the eggs, and stir together with a wooden spoon.
Gradually add the remaining water, a little at a time, until the dough just comes together, with a little flour still remaining at the bottom of the bowl.
Add the softened butter and knead on low-med speed, using the dough hook, until the butter is fully incorporated into the dough.
Knead The Dough
Set the mixer on low and knead for further 5-7 minutes, until the dough is smooth, elastic and shiny.
First Proof
Lightly oil the dough, cover the bowl with a clean cloth, and leave it to proof for 1-1½ hours at room temperature, until doubled in size.
Add the Lemon Spice
Once the dough has doubled in size, gently punch it down to release the air and transfer it to a lightly floured surface.
Using your fingers, gently stretch the dough out, then brush the chilled melted butter all over the surface and sprinkle with the lemon zest.
Fold the dough over itself, lightly dust with flour, and knead until smooth and soft once again.
Set the dough aside to rest for another 5 minutes.
Shape the Lemon Spiced Dinner Buns
Divide the dough into equal-sized portions and shape each one into a ball, tucking the edges underneath to create a smooth surface.
Arrange the buns on a baking tray lined with baking paper. Cover with a clean cloth and leave to proof for a further 45 minutes.
Bake the Buns
Preheat the oven to 200°C / 180°C fan / 400°F / Gas Mark 6.
Beat the remaining egg with 1 tbsp cold water. Brush the tops of the buns with the egg wash, then sprinkle with the crushed almonds.
Bake in the preheated oven for 18-20 minutes, or until the buns are beautifully golden on top.
Tips:
To avoid over-oiling the dough pre-proofing, lightly oil your hands and gently pat the dough over, or use a pastry brush to apply a thin layer of oil over the surface.
This dough can be prepared the day before and left to proof overnight in the fridge. The slow fermentation will deepen the flavour. Just bring the dough to room temperature before continuing with the recipe.
Almonds work particularly well with these buns, but you can easily replace them with another crunchy seed, such as Sesame, sunflower or nigella seeds, or simply leave them out altogether.
For sweeter buns, add an extra 1–2 tbsp of sugar. If you do, keep a close eye on the amount of water you add, as you may need slightly less or more depending on the consistency of the dough.
These buns freeze well for up to 4 months. For the best results, remove them from the oven a couple of minutes before they are fully baked. Allow them to cool completely, then freeze. When ready to use, thaw them and return them to the oven to finish baking.
You can also make these buns in different sizes and shapes to suit different occasions. Shape them into larger buns for burgers, smaller ones for hot dogs, or make them into sandwich rolls for a delicious, packed lunch.
Enjoy!
Lemon Spiced Dinner Buns
Ingredients
- 400 g strong bread flour
- 200 g all-purpose flour
- 7 g dry yeast
- 2 tbsp caster sugar
- 50 g unsalted butter room temperature
- 1 cup lukewarm water
- 2 large eggs
- 1 tsp salt
- ½ tbsp melted butter
- 1 lemon Zest
For Garnish
- 1 large egg beaten
- 1 tbsp cold water
- 1 tbsp crushed almondsSesame seeds
Instructions
Activate the Yeast
- In a small bowl or jug, combine half of the water with the sugar and yeast. Set aside for 4-5 minutes to proof. The mixture should develop a thick, frothy layer on top.
- This is a great proof that the yeast is active.
Forming the Dough
- Sift the flours into the bowl of an electric mixer. Add the salt and stir well to combine.
- Make a well in the centre of the flour mixture. Pour in the yeast mixture, add the eggs, and stir together with a wooden spoon.
- Gradually add the remaining water, a little at a time, until the dough just comes together, with a little flour still remaining at the bottom of the bowl.
- Add the softened butter and knead, using the dough hook, until the butter is fully incorporated into the dough.
Knead The Dough
- Set the mixer on low and knead for further 5-7 minutes, until the dough is smooth, elastic and shiny.
First Proof
- Lightly oil the dough, cover the bowl with a clean cloth, and leave it to proof for 1-1½ hours at room temperature, until doubled in size.
Add the Lemon Spice
- Once the dough has doubled in size, gently punch it down to release the air and transfer it to a lightly floured surface.
- Using your fingers, gently stretch the dough out, then brush the chilled melted butter all over the surface and sprinkle with the lemon zest.
- Fold the dough over itself, lightly dust with flour, and knead until smooth and soft once again.
- Set the dough aside to rest for another 5 minutes.
Shape the Buns
- Divide the dough into equal-sized portions and shape each one into a ball, tucking the edges underneath to create a smooth surface.
- Arrange the buns on a baking tray lined with baking paper. Cover with a clean cloth and leave to proof for a further 45 minutes.
Bake the Buns
- Preheat the oven to 200°C / 180°C fan / 400°F / Gas Mark 6.
- Beat the remaining egg with 1 tbsp cold water. Brush the tops of the buns with the egg wash, then sprinkle with the crushed almonds.
- Bake in the preheated oven for 18-20 minutes, or until the buns are beautifully golden on top.