Lemon and poppyseed buns

Poppyseeds are a wonder. The fact you can just pick up a withering flower, give it a little rattle and hundreds of delicious seeds come out. It’s mind blowing. And so are these citrus buns.

Ingredients (Vg conversion)

For the dough

200ml warm milk (250ml soy milk)

120g melted butter (120g plant based butter)

1 egg   (no egg)

500g strong white bread flour

7g instant dried yeast

10g salt

50g caster sugar

Lemon poppyseed filling

100g soft butter (plant based butter)

100g caster sugar

1 tbsp poppyseeds

Zest from 2 lemons

Lemon glaze

2tbsp juice from 1 lemon

2 tbsp caster sugar

2 tbsp water

Lemon icing

2tbsp juice from 1 lemon

300g icing sugar

splash of water (to achieve consistency desired)

Poppyseeds (optional)

Method

1) Starting with the wet, pour all your dough ingredients into a large mixing bowl. Either knead by hand for 8 minutes or in a stand mixer fitted in a dough hook for 5. Let the dough rest for 5 minutes (this relaxes the gluten and helps it form bonds) then knead for another 3-4 mins.

2) Scoop the dough into an oiled bowl, pop a cloth over the top and prove for 1hr before placing in the fridge to stiffen. Leave in the fridge for anywhere between 1-24hrs (completely up to you and your bun desire).

3) To make your filling, mix the lemon zest and sugar in a bowl. Leave to sit for 15 mins (this brings out the citrus). Add your soft butter and poppyseeds then beat or stir into a paste.

4) Tip the dough out onto a floured surface, dust the top and roll into a 1cm thick rectangle. Evenly spread the poppyseed lemon butter over the dough, then roll lengthways into a log. Cut into 12 chunks and place each piece swirl side up into a lined baking tray. Proof the buns for 1-2hrs in a cosy area. Preheat the oven to 200c/ 180 fan.

5)Brush the buns with a egg wash (or some soy milk for the vegan option) then bake for 20-25 minutes until golden. Whilst the buns bake, make your glaze. Pour the lemon juice, sugar and water into a pan. Bring to a simmer. Once your buns are ready, take them out and brush with the glaze. Leave to cool for 20 minutes.

6) Whisk the icing sugar, lemon juice and water into a semi stiff paste (consistency of toothpaste). Dollop onto the cooled buns and sprinkle with poppyseeds. Then enjoy!