Lemon Drizzle Buns
- Not too tricky
- 2:45 h
- 11 ingredients
You've had lemon drizzle cake - but have you had Lemon Drizzle Buns? Our fluffy buns are covered in a gloriously sticky lemon icing and permeated with sweet lemony goodness. Ideal if you're looking for that sugary hit with a cup of tea, our plant-based drizzle buns are super tasty and a big crowdpleaser.
Serves: 12
Ingredients
For the buns
- 150g plant-based butter
- 2 tbsp caster sugar
- 480ml sweetened almond milk
- 2 x 7g sachet fast-action dried yeast
- 680g plain flour
- pinch of salt
For the inside
- 130g plant-based butter, very well softened at room temperature
- 90g caster sugar
- zest of 3 lemons
For the topping
- 130g icing sugar
- Juice of 1 lemon
- 1 tbsp white sesame seeds
Before you start
Preheat oven to 180°C, fan setting l Saucepan l Greased baking tin
Step 1
Make the dough
- In a saucepan over a low heat, add the milk, butter and caster sugar.
- Heat until the butter has melted and the sugar has dissolved.
- Once melted, set aside to cool for 10 minutes
- Place the flour into a large mixing bowl and add the yeast and salt.
- Mix well to combine.
- Check that the milk mixture has cooled to body temperature and then add to the dry ingredients, mixing quickly with a wooden spoon into a dough.
- If it looks too wet add in a few more teaspoons of flour until it comes together into a loose dough - it will be very soft in texture‚ not like a bread dough.
- Turn the mixture out onto a floured surface and give a few gentle kneads to bring together - you may find it easier to work by pulling and slapping the dough against the surface.
- Place the dough in a lightly oiled bowl, cover with lightly oiled cling film and put in a warm place to rise until it has doubled in size.
Ingredients
- 150g plant-based butter
- 2 tbsp caster sugar
- 480ml sweetened almond milk
- 2 x 7g sachet fast-action dried yeast
- 680g plain flour
- pinch of salt
Step 2
Form the buns
- When the dough has risen, dust the work surface with flour and tip out the dough.
- Knead it gently together, knocking the air out of it - it will be very soft and a little sticky, add a little more flour as you need to.
- Roll out the dough into large rectangle shape.
- Paddle the butter in a bowl with a fork to soften it to a smooth, spreading consistency, then spread the butter onto the dough and sprinkle over the lemon zest and sugar evenly on top.
- Re-roll the dough into another rectangle and roll along the edge (lengthways) to create a tight log shape.
- Cut the log into 12 equally sized slices to create the buns.
- Arrange the slices in a lightly greased baking tin.
- Cover with cling film and leave to rise for 25-35 minutes.
Ingredients
- 130g plant-based butter
- very well softened at room temperature
- 90g caster sugar
- zest of 3 lemons
Step 3
Bake the buns
- Place the tin in the oven for 25-30 minutes until golden and delicious.
- While the buns cool, make the glaze by mixing the icing sugar with the lemon juice until smooth.
- Once they are completely cool, cover with the glaze and scatter over some sesame seeds.
Ingredients
- 130g icing sugar
- Juice of 1 lemon
- 1 tbsp white sesame seeds