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For my people will live as long as trees...For they are people blessed by the Lord,and their children too, will be blessed. I will answer them before they even call to me. While they are still talking about their needs,I will go ahead and answer their prayers! Isaiah 65:22-24

Sunday, December 18, 2016

Lemon curd buns

Lemon curd buns
Ever since i had discovered the ultimate sweet bread recipe, my mind was swimming with ideas of making it with different types of sweet & savoury fillings, of which a lemon curd filling was one among them! At first i thought of doing it with the store bought lemon curd, but then this weekend with time hanging heavily on my hands ( it was drizzling continously outside), i decided to prepare this lemon curd from scratch to kill time & boredom!:) I was soon rewarded with some cheerfully yellowish sweet & tangy lemon curd which made up for the grey grey grey weather outside! And the lemon curd inside the warm & fluffy bun was tangilicious!;) As soon as they came out of the oven,the aroma was soo tempting that i had a bun inspite of having stuffed myself during lunch! I am looking forward to having it again for breakfast tomorrow! They also taste great at room temperature.

Sweet bread dough( recipe here)- 1 batch, lemon curd - 1 cup, chopped candied lemon peel - 6 tsps.

Lemon curd:
Egg yolks - 2, whole egg - 1 , sugar - 6 tbsps, fresh lime juice - 1/4 cup, lemon essence - 2 tsp, butter - 1/4 cup.
Whisk together the egg yolks, whole egg , lime juice, lemon essence & sugar in a heat proof bowl, till the sugar is completely dissolved. Now place the bowl over another bowl of simmering water ( bain -marie) & keep stirring ( over low heat)with a wooden spoon untill the mixture thickens & coats the back of the spoon. Remove from heat & stir in the butter cubes( little by little) till completely blended into the mixture. Cool & store in the fridge until needed.

For the egg glaze:
Egg - 1, salt - 2 pinches, water - 2 tbsps.
Lightly beat the egg with the salt & water & reserve.

For the buns:Knead the dough , punching it several times to get rid of the air bubbles, spread the dough into a rectangle, sprinkle the lemon peels & reknead the dough once again to form a ball. Divide the dough into 6 balls. Shape each ball into cups & place about 1 1/2 tbsps of the lemon curd filling in the centre & shape into buns, taking care to seal the opening very well in order to prevent the filling from leaking out during baking. Brush the balls with the egg glaze & decorate with some additional candied lemon peels if desired & cover & allow to proof for another 45 mins. Preheat the oven to 170°c & just before putting them into the oven, rebrush them once again with the egg glaze & bake for about 20 mins or till done. Cool & serve.



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