Lemon Sugar Buns

Step by Step Instructions

Step 1. Add the instant yeast to room temperature milk while prepping the other ingredients. Step 2. Place the sugar, softened butter, lemon zest, salt and vanilla in mixing bowl of a mixer fit with the paddle attachment. Step 3. Cream the mixture until light. Step 4. Add the eggs and yolks.

Step 5. Beat the eggs and yolks in on medium, then high scraping often. Mix in the milk/yeast mixture. It most likely will curdle. See my post How to Avoid Curdled Cake Batter for more information. Step 6. Switch to the dough hook and add half the flour. Step 7. Beat on medium to bring the dough together. Step 8. Add the remaining flour.

Step 9. Mix the flour in to complete the dough. Continue beating for 3 to 4 minutes to knead. Step 10. Place it in a large container sprayed with a non-stick baking release. Step 11. Cover the top of the dough with plastic wrap. Step 12. Let the dough rise at room temperature or in the oven with the light turned on for several hours until more than doubled in bulk. It is best to refrigerate it overnight to make rolling out and cutting easier.

Step 13. On a lightly floured work surface roll the dough to the desired thickness. Here it is about ⅓” for thinner buns. Chill the dough or freeze it briefly to firm it up for better cutting. Step 14. Cut rounds from the dough the desired size. I used a 3 ½” round cutter. Cover the rolls and allow them to double in size. Step 15. Beat an egg to combine completely and brush the tops of the risen rolls. Sprinkle heavily with Swedish Pearl Sugar. Press in lightly to make sure they stick. The photo does not show it, but it should be double panned before baking to prevent over browning of the bottom. This often happens with enriched doughs due to the butter, eggs and sugar. Step 16. Bake until lightly browned. Cool.