Lemon Filled Breakfast Buns

 

The original recipe made 12 buns. I did not want or need 12 buns, and so I took the liberty of cutting the recipe in half to make only 6 buns, half of which I shared with my sister and her husband.  They were most appreciative.  I also added metric ingredients in addition to the North American ones, so that lemon lovers on both sides of the pond can bake and appreciate these.

A simple cut is made (X shaped) down into the center of slider rolls and then a sweet lemon and honey butter mixture is poured over top, along with a sprinkle of granulated sugar which creates a lovely glazed sugar crust.

The cuts are  then filled with a quantity of lemon curd. I sometimes make my own curd, but this time I did use a good quality shop bought, adding to the ease of preparation.

 

 

 

 

 

 

Are you looking for ways to use up your lemon curd, aside from just eating it with a spoon?  These recipes might come in really handy as well!

LEMON CURD DRIZZLE CAKE -  This is one of the easiest lemon drizzle cakes to make. All of the ingredients, including a portion of lemon curd, are whizzed together in a food processor and then poured into a loaf tin for baking. The food processor does all the hard work. Its a great way to use up the rest of your lemon curd.  A simple lemon sugar drizzle is soaked into the top after baking. Altogether very delicious!

LEMON CURD COOKIES - These lush and buttery shortbread cookies are flavored through and through with lemon from the inside out. Crispy edged and dimpled with lemon curd centers, they are real lemon winners! They also melt in the mouth.  I like to drizzle a simple lemon glaze over top to dress them up. Optional, but very nice.

Yield: 6 small buns

Author: Marie Rayner

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Lemon Filled Breakfast Buns

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Premade sweet slider buns, filled with a lush lemon curd filling and nicely glazed prior to baking. Finished off with a lemon drizzle glaze and some zested lemon. These are fabulously tasty, simple to make and oh so easy!

Ingredients

• 1/2 TBS or so softened butter to butter the dish
• 1/2 pack (12 pack) King’s Hawaiian Sweet Rolls (or any similar roll)
• 2 1/2 TBS (36g) butter, melted
• 1/2 TBS (11g) liquid honey
• 1/2 tsp freshly grated lemon zest
• 1/2 TBS (6g) granulated sugar
• 5 to 6 ounces (142g – 170g) good quality lemon curd (about 2/3 cup or so)

To finish:

• 1/2 cup (65g) icing sugar
• 1/2 TBS lemon juice
• 1 TBS cream, or as needed
• 1/2 tsp freshly grated lemon zest to garnish (optional)

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. You will need a shallow casserole dish about 5 X 7 inches in size and 1 1/2 inches deep, large enough to hold the buns in one layer. Butter the dish really well with the softened butter.
2. Place the rolls into the buttered dish. Using a sharp knife, cut an “X” down into the top of each bun, going down about 2/3 of the depth of the bun but being very careful not to go all the way through.
3. Whisk together the melted butter, honey and lemon zest. Pour this mixture evenly over the tops of the rolls. Sprinkle with the granulated sugar.
4. Using a large piping tip and a piping bag, squeeze a portion of lemon curd down into each roll through the “X” to fill the roll. You want it inside and not just on the top. You can use a spoon, but it is a lot fiddlier to do so.
5. Bake, uncovered, in the preheated oven for 12 to 15 minutes.
6. Leave to cool while you make the glaze. Whisk together the icing sugar, lemon juice and cream to give you a smooth drizzle icing. Drizzle it over the top of the warm rolls.
7. Sprinkle with the remaining lemon zest (if desired) and serve whilst still warm. These will keep, covered, for up to 4 days in the refrigerator.

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