Lemon and Walnut Buns

These fragrant lemon and walnut flavoured buns taste even better split open and spread with butter and jam. Serve them at tea time, or with morning coffee, warm from the oven.


½ oz. fresh yeast

3 oz. plus

1 teaspoon sugar

5 fl. oz. lukewarm milk

1 lb. flour

½ teaspoon salt -½ teaspoon ground mixed spice or allspice

4 oz. butter

2 eggs, well beaten finely grated rind of

2 lemons

1 tablespoon lemon juice

4 oz. chopped walnuts

2 oz. mixed candied peel

1 egg yolk well beaten with

1 tablespoons milk

4 tablespoons brown sugar

Line a large baking sheet with non-stick silicone paper and set it aside.

Crumble the yeast into a small mixing bowl and with a fork mash in 1 teaspoon

Lemon and Walnut Buns can be served plain or with butter and jam for tea. of the sugar. Add 2 to 3 tablespoons of the milk and cream the mixture. Set it aside in a warm, draught-free place for 15 to 20 minutes, ‘or until the yeast mixture is puffed up and frothy.

Meanwhile, sift the flour, salt and ground mixed spice or allspice into a medium-sized mixing bowl. Stir in the remaining sugar.

Add the butter and cut it into small pieces with a table knife. Using your fingers, rub the butter into the flour.

Make a well in the centre of the flour mixture. Pour in the yeast mixture, the remaining milk, the beaten eggs, lemon rind and juice. Using a spatula or your fingers, mix the liquids together, gradually drawing in the flour.

When all the flour has been incorpor-ated, turn the dough out on to a floured surface. With your hands, knead the dough for 7 to 10 minutes, or until it feels smooth and elastic.

Rinse, dry and lightly grease the mixing bowl. Shape the dough into a ball and place it in the bowl. Sprinkle the top with a little flour. Cover the bowl with a clean, damp cloth and set it aside in a warm, draught-free place for at least U hours, or until the dough has almost doubled in bulk.

Turn the dough out on to a floured surface. With the palms of your hands, flatten the dough into an oblong. Sprinkle over the chopped walnuts and the mixed candied peel. Fold the dough over. Knead it for 6 to 8 minutes, or until the nuts and candied peel are evenly distributed and the dough is smooth.

Divide the dough into 12 equal pieces and shape them into balls.

Place the balls on the prepared baking sheet, cover with a clean damp cloth and set aside in a warm, draught-free place for 30 to 40 minutes, or until they have doubled in bulk.

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

Using a pastry brush, coat the balls of dough with the egg yolk and milk mixture. Sprinkle the brown sugar over the tops.

Place the baking sheet in the centre of the oven and bake the buns for 25 to 30 minutes, or until they are cooked and golden brown on top.

Remove the baking sheet from the oven and transfer the buns to a wire rack to cool to room temperature before serving.

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