BREAD, Uncategorized

SUGAR CRUST LEMON CURD FILLED BUNS – Recipe

Posted on by misterbowtie


LEMON CURD Ingredients:

  • Zest & Juice of 2 Large Lemons (140ml)
  • 2 Large Eggs
  • 1 Egg Yolk
  • 150g Caster Sugar
  • 150g Cold Butter, Cubed
  • 1 1/2 Heaped Teaspoon Cornflour
  • Sea Salt as needed
  • Dark Brown Sugar, as needed

 

  1. Prepare a tray lined with baking paper for later easy removal. Have all ingredients ready and place into a pot.
  2. Heat gently over medium heat, whisking gently throughout. This should be a steady raise in heat, not rushed.
  3. Lower the heat once the mixture thickens and allow to simmer for 1 minute. Whisk well and then strain the curd to rid any lumps over the lined tray.
  4. Freeze the curd until as firm as it can go so it is easy to portion and transfer to the brioche.

 

BRIOCHE Ingredients:

  • 250g (2 Cups) Plain Flour
  • 80g (1/3 Cup) Unsalted Butter
  • 2 Large Eggs
  • 1 Tablespoon Instant Dried Yeast
  • 2 Tablespoons Caster Sugar
  • 80ml (1/3 Cup) Milk
  • 1 Pinch Salt
  • 1 Egg, Beaten for egg wash

 

METHOD:

  1. Warm the milk to just tepid body temperature where it feels not hot or cold just neutral. Add the yeast and whisk together.
  2. In mixer bowl combine flour, eggs, sugar, salt, unsalted butter and the yeast mix.
  3. With dough hook attachment knead on low until ingredients are combined. Bring the speed up to medium until smooth, then high until the dough is smooth and elastic. There should be no dough sticking to the base or sides of the bowl.
  4. Lightly sprinkle a large bowl with flour, shape the dough into a smooth ball shape and place into the bowl. Cover with cling wrap and prove for 1-2 hours, or until double in size.
  5. Meanwhile unmold the curd and slice into 50g or so bars. Should yield 6-7 bars. Cover and keep frozen until needed.
  6. Portion dough into 100g pieces and flatten each one out into a large rectangle enough to fold over and overlap the curd a little.
  7. Fold matching short sides up, and then the length side over and pinch to seal and smooth the dough into a smooth bun.
  8. Gently pick up and flip over to have seam side down on a large, lined baking tray. You’ll make about 6 buns.
  9. Give the buns 3cm or so gap between as they will prove and expand a lot when baked.
  10. Cover with cling wrap and prove for 30 minutes.
  11. Preheat oven to 180C (350F).
  12. Egg wash the buns generously, cover the top with lots of brown sugar, as the bread with spread so its ok to mound a bit more.
  13. Sprinkle or crack pink/sea salt over each one – about 1/4 teaspoon worth (you need a decent saltiness to contrast and really enhance the other flavours.
  14. Bake for 20-25 minutes until golden and crispy on the top.
  15. Allow to cool briefly before serving as the curd will be hot and very liquidy at first.
  16. Can be stored in an airtight container and warmed up before serving.
  17. If you are looking for the best serving experience, always have it freshly baked and hot, so you can stop after shaping the dough and freeze them wrapped well.
  18. Bring it out to defrost and prove well before continuing from step 11.

 

 

 

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