This is essentially a traditional Swedish cinnamon bun but with an English twist of lemon curd. There are loads of fun ways to shape your buns and this time I’ve gone for swirls. The lemon and vanilla makes for some really fresh tasting buns, perfect for spring and summer.
Swirls buns with lemon curd & vanilla essence
Ingredients for the dough:
300 ml milk
50 g fresh yeast or 21g dried yeast
120 g caster sugar
½ tsp salt
150 g soft butter
600 g plain flour
zest of 1 lemon
125g soft butter
75g lemon curd
1/2 teaspoon vanilla essence
Heat up the milk to 37 degrees. In a mixing bowl dissolve the yeast in the milk and add caster sugar, salt, butter, lemon zest and egg.
Add a little bit of flour at a time and knead until the dough is smooth.
Let the dough rise in a warm place and with a tea towel on top until doubled in size. This will take approximately 45-60 minutes.
Mix the soft butter, lemon curd and vanilla essence.
Split the dough in half and roll out the dough to a rectangular shape roughly 1 cm thick. Fold twice and roll out to the same shape again.
Spread half of the filling evenly on the rolled out dough. Roll up and cut in 2,5 cm thick slices. Place in paper baking cups on an oven tray. You can also bake without paper cups and instead place on a baking sheet. Repeat with the rest of the dough. Let the buns rise under a tea towel until doubled in size for approximately 40 minutes. Heat the oven to 200 degrees celsius. Brush the buns with whisked egg, sprinkle with nib sugar (if you can get hold of it) and bake for approximately 10 minutes.