I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Sunday, May 2, 2021

Luscious Lemon Sticky Buns

Pucker up and take a bite of these zingy lemon sticky buns! 

2 1/2 tsps instant yeast
3/4 cup milk, at 105-110°F
1/2 cup butter, at room temperature
2 eggs
1/4 cup sugar
2 tsps vanilla extract
1 tsp almond extract
zest of 1 lemon
1 tbsp lemon juice
3  3/4 - 4 cups flour
1/2 tsp salt

Lemon Filling:
1 cup sugar
zest of 1 lemon
4 tbsps butter, at room temperature
1/4 tsp powdered ginger
1/8 tsp cinnamon
1/4 cup lemon juice

Cream Cheese Glaze:
1 lemon zested and juiced
4 oz cream cheese, at room temperature
1 cup icing sugar, maybe a few tbsps more

Gently stir the warm milk and yeast together in a large mixer bowl and cover with a dishtowel. Leave 10 minutes.
Mix 1/2 tsp salt with 1 cup flour and add to the bowl. Then add the butter, eggs, sugar, vanilla, almond extract, lemon zest and juice. Add the remaining flour 1 cup at a time until you have a sticky dough. Knead for 5 minutes until smooth and elastic.
Coat ball of dough in a little vegetable oil, place in a bowl and cover with plastic wrap and a dishtowel. Let rise in a warm place until doubled, about 1 hour.

While the dough is rising prepare the lemon filling. Rub the zest of 1 lemon into 1 cup of sugar with your fingers, then beat in the butter, ginger and cinnamon. Slowly add the lemon juice. Refrigerate for 1/2 hour.

On a floured surface pat or roll out the dough to a rectangle of about 10 X 15". Spread the filling to 1/2" from each edge and firmly roll up from the long edge. 

Grease and flour a 13 X 9" baking dish.
Cut the roll into 12 even slices and place the rolls in the baking dish. I use dental floss to slice the rolls as I find it doesn't squish them as much as a knife. Or maybe I need sharper knives 😕

Again, cover with plastic wrap and a towel and let rise in a warm place for about 1 hour or until puffy.

Bake in a 350°F oven for 35 minutes or until the internal temperature reaches 190°F. 

To make the glaze, cream the lemon juice and cream cheese together. The add the icing sugar in 2 or 3 additions to the consistency you like. Once the rolls have cooled about 10 minutes you can drizzle or spread the glaze over top and finish with a sprinkle of  lemon zest.

Best served warm! For reheating leftovers simply pop one in the microwave for 10-15 seconds 😋

Adapted from: thekitchn.com

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