← Nouns Cooking · Bakery

Ingredients

• 450 g strong white bread flour, plus extra for dusting
• 50 g caster sugar
• 7 g fast-action dried yeast (1 sachet)
• 1 tsp Salt
• 1 lemon, zest only (keep the juice for the icing)
• 225 ml whole milk, lukewarm
• 1 large egg, beaten
• 50 g Butter, melted
• 120 g Lemon curd
• 150 g Sultanas (golden raisins)
• 250 g Icing sugar
• 12 Glacé cherries

Method

1. Mix the flour, sugar, yeast, salt and lemon zest. Add the warm milk, egg and melted butter and knead for 8–10 min until smooth and elastic. Cover and leave in a warm place for 1 hour until doubled.
2. Roll the dough on a floured surface into a 40 x 30 cm rectangle with a long side towards you. Spread with the lemon curd, leaving a 2 cm strip bare on the far side, and scatter over the sultanas.
3. Roll up tightly from the near side, pinch the seam and cut into 12 slices. Set them cut-side up on two lined trays, well apart, and press each down slightly. Cover and leave to rise for 30–40 min until puffy.
4. Heat the oven to 190°C (170°C fan, 375°F). Bake for 15–18 min until golden and hollow-sounding underneath (about 90°C / 195°F in the centre). Cool completely on a rack.
5. Mix the icing sugar with 2–3 tbsp lemon juice to a thick icing. Spoon a generous circle onto each bun, letting it ooze towards the edges, and press a glacé cherry in the middle. Leave to set.

Tips

• Lemon curd contains egg and butter; check the label if you need it free of either.
• Bake them apart rather than touching, so each bun gets golden all round.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs