At Easter my mom baked both Paska and these Lemon Buns. These are one of my most favourite yeast breads. The dough is twisted into figure eights and a teaspoon of lemon curd is placed in each little dip the twist makes before they rise and are baked. Once baked they are finished off with a drizzle of icing.
Ingredients for the bun dough
- 2 tablespoons instant yeast
- 10 - 12 cups flour
- 2 cups milk, scalded
- 1 cup lard ( I use Tender flake brand)
- 1 cup sugar
- 3 tsp salt
- 4 eggs, beaten
- 2 cups warm water
Lemon Curd: ( make this while the bun dough is rising)
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1/8 tsp salt
- zest of 1 lemon
- 3 egg yolks, well beaten
- juice of 1 lemon and enough water to make 6 tablespoons
- 1/4 cup butter, melted
Method for lemon curd:
- In a small saucepan, mix sugar,salt and cornstarch.
- Stir in lemon zest, lemon juice and water. Stirring constantly cook over medium heat until the mixture thickens and is slightly bubbly.
- Beat egg yolks well. Slowly pour a small amount of the hot mixture over the yolks, whisking immediately so the eggs don't begin to cook. Pour this combined mixture back into the sauce pan with the remaining hot lemon mixture and cook a few more minutes, stirring constantly.
- Remove from heat and add butter. Stir well and cover with plastic wrap until ready to spoon onto buns.
Method for the bun dough:
- In a large bowl stir together dry instant yeast and 2 cups flour.
- Scald milk and add lard. Stir until lard is completely melted. ( I cut lard into small pieces so they melt faster)
- Stir sugar and salt into hot milk mixture.
- Beat eggs well and add the warm water. Pour hot milk mixture into eggs stirring well.
- Add all the liquid to the yeast and flour mixture. Stir well. Then incorporate at least 6-7 cups of flour to make a soft sticky dough. Using the remaining several cups of flour continue adding as you knead until your dough is smooth, but still very soft. Do not over knead this dough. Over kneading will cause these buns to loose their nice soft texture.
- Cover and place in a warm draft free area to rise until double in bulk. Approximately 45 minutes.
- Punch down dough. Pinch off small pieces of dough and form a circle and then twist into a figure eight. Place bun onto parchment lined baking sheets leaving room between for them to rise.
- Drop a teaspoon of lemon curd into the centre of each end of the eight. Allow buns to rise another 45 minutes.
- Bake in 375º oven for 12-15 minutes until lightly browned. Remove to cooking rack
- Once completely cooled drizzle with an icing made by stirring together 1 1/2 cups of icing sugar, 1 tbsp melted butter, 1/4 tsp vanilla and a few drops of warm water at a time until you have a thin but not watery icing. If it gets too thin add a bit more icing sugar.