Lemon Sugar Crunch Buns

star rating (2) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 8 large buns

Recipe photo

A light and airy sweet roll gets a crackly, crunchy topping of lemon sugar cookie dough before being baked to sweet perfection. Each bun is unique and adds a quirky note of whimsy to your breakfast bread basket.

Lemon Sugar Crunch Buns

star rating (2) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 large buns
Published: 12/28/2011

Ingredients

Vanilla dough

Lemon dough

  • 1 1/4 cups King Arthur Unbleached Cake Flour Blend
  • 1/2 cup sugar
  • 3 tablespoons butter, very soft
  • 2 tablespoons lemon powder or lemon zest
  • 1/4 teaspoon baking powder
  • 1 to 2 tablespoons cream or milk, as needed
  • 1 large egg

Directions

see this recipe's blog »

1) Prepare the sweet vanilla yeast dough by hand, machine or on the dough cycle of your bread machine. Allow the dough to rise for 60 minutes or until full and puffy.

2) Divide the risen dough into 8 equal portions and shape into round buns. Place on a parchment-lined baking sheet. Set aside while you prepare the lemon crunch dough.

3) Preheat the oven to 350°F and combine the cake flour blend, sugar, butter, lemon powder (or zest) and baking powder in a small bowl until crumbly. Add the egg and enough cream or milk to make a soft, sticky cookie dough.

4) Dip your fingers in cold water and scoop up about 2 tablespoons of the lemon dough. Use your wet hands to mold it around one of the buns. The water will keep the dough from sticking to you, and help smooth out the lemon dough. If desired sprinkle the buns with coarse white sparking sugar.

5) Place the lemon dough coated buns on the baking sheet to rise, covered, for 25 to 30 minutes or until full and round. Bake for 25 to 30 minutes or until the bottom edges of the buns just begin to turn brown.

6) During the baking, the lemon dough will crinkle and crackle over the sweet dough. Each will be unique. Remove the buns form the oven and allow to cool for 15 minutes before serving.

7) Store the buns at room temperature in a plastic bread bag for up to 4 days. The crackle will soften over time, but is still delicious. Yield: 8 large buns.

Reviews

1
  • star rating 10/14/2012
  • Jemma from UK
  • A wonderful idea for basic sweet dough, thanks very much - and it's idiot-proof! I love the intense lemony flavour of these buns that are just slightly sweet. I also used some lemon zest, to great success, and now have tried variations with almond and vanilla for filled buns. One small problem with the little baked 'hats' or 'berets'. How to prevent the crunch topping from lop-siding? You place it at final proof, but the topping would fall down the sides, thrown off by the dough. I've tried chilling the dough, and using it pre-bake on risen buns, not at final proof. Results were better, most if it remained on the buns - not the pan! But still not ideal, and embarrassing to serve to guests. I'm considering partially freezing the cookie dough before using it on the risen buns. How is it the KAF buns retain a neat little hat on top of the buns? Is it too hot an oven or too cool an oven that makes chilled cookie dough melt? Thanks for all your great ideas from here in the UK. It's always lovely to come back and see lots of new recipes added, or improved.
  • star rating 03/22/2012
  • bistokidsfan from KAF Community
  • I have made these several times and they are favorites with my kids. I actually make a dozen out of this recipe, as they are too big for us otherwise. I use 3 organic lemons, and include the zest of all of them to make the lemon flavor really zing. The trick to getting the topping to stick to the buns (and not your fingers!) is to have a small dish of cold water at your prep area, and wet your fingers slightly before beginning each bun. I separate the topping into 12 rough balls, then dip my fingers in the water, roll, then pat out the topping like sausage patties, then place it on the bun. I'm going to try orange next!
1
bakershotline

Related recipes