Today I’m sharing a simple recipe for a batch of lemon cream buns.
These were something new to me until my mom mentioned them to me, so thought why not make a batch and share them with you?
If you don’t know what a lemon cream bun is, it’s basically a sweetened bread roll, filled with freshly whipped cream and lemon curd then topped with a simple icing. They’re super simple but the flavours work really well!
Anyway, let’s get started, shall we?
500g Strong bread flour.
75g Granulated sugar.
15g Milk powder.
300ml Double cream.
50-75g Icing sugar.
1/2 tsp Vanilla extract.
Water or lemon juice.
Yellow food colour (optional).
Before you get into making these buns, you’ll want to do some prep. I recommend starting by weighing up all your ingredients, lining your baking tray with some parchment paper, oil a bowl with some flavourless oil and getting any equipment you may need, such as a stand mixer and a silicon spatula.
To start on the dough, grab yourself a large mixing bowl (I used my stand mixer bowl) and place the bread flour and salt into it. Give the two a brief mix until they are incorporated.
Then you can go ahead and add in the yeast, butter, sugar, milk powder, egg and water. Mix the dough on a low speed for 2 minutes, followed by 6 minutes on a medium-high speed. The dough should be smooth and slightly sticky, this is because the dough is enriched.
Flour your work surface with a good amount of bread flour, then place the dough onto the floured surface and knead until the dough is smooth and elastic, bring the dough back into a ball shape.
Take your lightly oiled bowl and place the dough into it, then cover with clingfilm and leave to proof for around hour or until doubled in size.
Once your dough has finished it’s first proof, flour your work surface with a small amount of bread flour. Then place the dough onto the floured surface and knock it back – this is simply the process of removing the gasses that have built up in the dough during the first proof, the bring the dough back into a ball shape.
Take your ball of dough and weigh it, then take that weight and divide it by 12, then you have the weight you need to scale the dough off at. Take your dough and scale the dough off into the required weight, ensuring the dough is covered with clingfilm at all times (otherwise a skin will form on the dough).
Round and smooth the balls of dough until they are all equal looking, then place onto your prepared lined baking tray in the configuration 3 x 4. Cover loosely with clingfilm and leave to proof for a further 45 minutes or until they have doubled in size (they may batch and this is completely fine).
While the dough is proofing, you can preheat your oven to 210˚c/410˚f.
Once the second proof is done, you can then remove the clingfilm from on top of the dough and place the tray straight into the preheated oven and bake for 13-15 minutes (or until the buns are well coloured).
To make the whipped cream filling, you’ll want to start by grabbing a mixing bowl (I used my stand mixer bowl) and pouring in the double cream, adding in the icing sugar and vanilla and then whisking it up on a medium-high speed util the cream has thickened and it holds it shape well.
Once the cream is done, you can transfer it into a piping bag fitted with your nozzle of choice. Keep refrigerated until needed later on.
Decoration and finishing:
To finished the buns off, you’ll want to start by making the icing that goes on top. For the icing, simply grab a medium sized bowl and place in the icing sugar and a small amount of water or lemon juice. Whisk together until you have a thick yet spreadable consistency – you may need to add more icing sugar or water to achieve the perfect consistency.
Using a small spatula, take a good amount of the icing and dollop it onto the top of the bun and spread it until theres a level and consistent amount of icing on the bun. Spread it out until the top has a good coating – now leave it for a while, just to firm up.
Now that the buns have been iced, feel free to slice them in half.
Take the buns and pipe the cream into them, how you decide to do this is completely up to you. I like to pipe around the edge then pipe a swirl in the centre but you can pipe the cream however you like.
Then you’ll want to pipe in the lemon curd, use as much or as little as you’d like. I went with a fairly generous size but it depends on how much you like the lemon curd flavour.
I recommend making the buns on the day you intend on serving them, the same applies to the filling as fresh cream spoils quickly.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.