Lemon and Raisin Buns - tear 'n share - a delicious combination of fruit, spice and lemon and glazed with lemon icing.
In a small dish mix the yeast and 25g sugar and work the yeast until it becomes a liquid.
Place the flour, salt, zest from half a lemon, 50g sugar and the raisins into a machine mixing bowl and blend lightly.
In a jug, whisk together the milk, egg, melted butter and bun spice. Then add the worked yeast mixing thoroughly.
Add the liquid to the flour and using a dough hook, mix the ingredients together until the dough leaves the side of the bowl.
Place the dough on a floured surface and knead for 2-3 minutes. Form into a ball and place the dough back into the machine bowl.
Cover the bowl and allow the dough to prove and double in size in a warm area, for 1 hour.
After 1 hour, transfer the dough to a floured surface and roll to flatten to a thickness of approximately 1cm.
Pre-heat your oven to gas mark 6, 180ºC.
Mix the Lemon Curd with the juice from half a lemon.
Paint the entire surface of the dough with the diluted lemon curd.
Sprinkle the raisins over the lemon curd.
Starting with the edge closest to you, roll the dough away from you until it looks like a swiss roll shape.
Divide the entire length of the dough into 12 equal pinwheels.
Place the pin wheels (cut side up) into a deep non-stick baking pan, positioning 4 x 3.
Cover with a cloth and leave in a warm area to prove for 45 mins to 1 hour, or until they have doubled in size and joined together.
Bake in the oven for 15 minutes.
Mix together the lemon juice from half a lemon with the icing sugar. This icing will be very thin but that's just what you need.
Remove from the oven, brush lightly with the lemon icing and allow to cool for 5 minutes.
Ingredients
Directions
In a small dish mix the yeast and 25g sugar and work the yeast until it becomes a liquid.
Place the flour, salt, zest from half a lemon, 50g sugar and the raisins into a machine mixing bowl and blend lightly.
In a jug, whisk together the milk, egg, melted butter and bun spice. Then add the worked yeast mixing thoroughly.
Add the liquid to the flour and using a dough hook, mix the ingredients together until the dough leaves the side of the bowl.
Place the dough on a floured surface and knead for 2-3 minutes. Form into a ball and place the dough back into the machine bowl.
Cover the bowl and allow the dough to prove and double in size in a warm area, for 1 hour.
After 1 hour, transfer the dough to a floured surface and roll to flatten to a thickness of approximately 1cm.
Pre-heat your oven to gas mark 6, 180ºC.
Mix the Lemon Curd with the juice from half a lemon.
Paint the entire surface of the dough with the diluted lemon curd.
Sprinkle the raisins over the lemon curd.
Starting with the edge closest to you, roll the dough away from you until it looks like a swiss roll shape.
Divide the entire length of the dough into 12 equal pinwheels.
Place the pin wheels (cut side up) into a deep non-stick baking pan, positioning 4 x 3.
Cover with a cloth and leave in a warm area to prove for 45 mins to 1 hour, or until they have doubled in size and joined together.
Bake in the oven for 15 minutes.
Mix together the lemon juice from half a lemon with the icing sugar. This icing will be very thin but that's just what you need.
Remove from the oven, brush lightly with the lemon icing and allow to cool for 5 minutes.