Spring Lemon Curd Filled Buns
These Spring Lemon Curd Filled Buns are sure to brighten up any brunch or afternoon tea with their vibrant lemon flavor and fluffy texture. Enjoy the delightful taste of spring with every bite!
Equipment:
Tala Performance 18cm Saucepan
Tala Baking Tray 34 x 24.4 x 2 cm
Tala Open Tip Nozzles with Icing Bag
For the Tangzhong:
Simply heat 25g bread flour and 125ml whole milk in a small pan and stir until you have a paste.
Buns:
200ml whole milk
20g caster sugar
2 tsp instant yeast
1 tsp salt
1 egg
355g bread flour
45g soft butter
An additional egg for egg wash
200g lemon curd
35g milk powder
Icing:
250g sifted icing sugar
25g soft butter
Zest of one lemon, finely grated
A dash of yellow food colouring
20ml hot water
Add your Tangzhong to either a large mixing bowl or the bowl of a standing mixer. Pour in the cold milk and stir until combined. Next add the sugar, yeast, milk powder, salt, egg and bread flour. Bring the mixture together with a wooden spoon and then either turn out on to a floured work surface and knead for 15 minutes, or use a medium setting on a stand mixer. Cube your butter and knead it in cube by cube until everything is combined, then knead for a further 5 minutes. Form a ball and leave to rise in an oiled bowl with oiled plastic wrap for 90-120 mins.
Once risen, lightly flour your work top and divide into 12 even balls (I weigh the mixture, divide by 12 and it keeps them uniform every time) Smooth each one into a ball and nip together on the bottom. Place them on your prepared tray, cover and leave to rise again for 45-60 mins. After the second rise, brush with egg wash and bake at 180c for 15-17 minutes. Leave to cool.
Fill a piping bag with lemon curd, and once cool enough, make a hole in the top of each bun and fill with lemon curd. Next, place all the icing ingredients in a mixer or use a hand mixer, except for the water. Beat until well combined and slowly add the water until you reach a spreadable consistency. Smooth evenly over your buns, decorate with sprinkles and edible flowers and there you have it . . . pretty pastel Easter Buns perfect for sharing!
