Vegan Lemon Curd Buns
Vegan Lemon Curd Buns with Lemon Glaze
Think soft, fluffy buns with a cozy swirl of our homemade vegan lemon curd, kind of like if a lemon tart and a cinnamon roll had a love child. Topped with a light lemon glaze.
Ingredients:
- Custard powder: I use well and good or foster and clark vegan custard powder.
- Milk: I prefer soy when making buns as it is a lot creamier then oat or almond milk. If you have a soy allergy, try almond instead.
- Yeast: I use dry active yeast
Ingredients
Dough:
Lemon Curd:
Lemon glaze:
Instructions
- Warm the vegan milk. The best temperature is 36–42°. If the milk gets warmer, allow it to cool before using it. Add the warm milk, sugar and active yeast to a large bowl. Set aside until the yeast activates and bubbles. It should look foamy.
- In a microwave safe bowl or in a saucepan on the stove top, melt the vegan butter and pour it into the milk/yeast mixture (make sure its not boiling or it will kill the yeast).
- Add the flour to the bowl. Mix with a dough hook on a mixer, hands or a wooden spoon for 5 minutes until the dough combines into a nice ball. If mixing by hand, knead the dough until smooth on a floured surface.
- Place the dough back into the bowl and cover with a tea towel or cling wrap. Make sure the bowl is sealed well. Rest in a warm place for 2 hours. Once the dough is rested it should have almost doubled in size.
- Whilst the dough is resting. Start on the lemon curd.
- Add all the lemon curd ingredients except the vegan butter into a pot and add to medium heat. Whisk continuously until the curd thickens (this can take a few minutes, turn to medium to high heat if the mixture don't thicken after 5-10 minutes of mixing).
- Drop in the cold butter and whisk until melted and combined completely.
- Add to a bowl, cover with glad wrap (push it down onto the curd) and set aside until the dough is ready.
- Flour a surface and roll out the dough. Keep the dough even and create a rectangle around 1cm thick.
- Remove the glad wrap from the curd and scoop it onto the dough and spread it evenly out to the edges.
- Tightly roll the dough into a cylinder and cut into 8 even pieces.
- Line a baking tray with edges and place the buns a few centimetres apart from each other.
- Cover the buns with glad wrap or a tea towel and let them rest in a warm place until proofed (they should double in size).
- Once the buns are almost doubled in size, preheat the oven to 180 degrees celcius.
- Remove the glad wrap once the oven is ready.
- Optional: For an extra fluffier bun you can add a tbsp of vegan cream, to the top of each bun.
Bake for 20-25 minutes on 180 degrees C or until a deep golden brown.
- Whilst they're baking start on the glaze. Mix room temperature butter until light and fluffy and slowly add in the icing sugar and lemon juice until you create a smooth glaze. the more liquuid you add the thinner the glaze will be.
- Remove from the oven, let them rest 5-10minutes and pour or scoop over the lemon glaze.
- Enjoy warm. Store in an airtight container at room temperature for 2 days.
vegan, lemon curd, lemon buns, cinnamon buns, vegan recipes, lemon tart
