Lemon Boston
Why choose between baking a bun or a pie when you can also make a bun pie! This Boston pie tastes like spring lemon.
- 2½ dl milk
- ½ pkg (25 g) fresh yeast
- 1 dl sugar
- 1 teaspoon salt
- 1 teaspoon cardamom
- about 7 dl wheat flour
- 100 g soft butter
- ½ prk (170 g) lemon curdia
- 1 egg
- ½ can (100 g) lemon curd
- 2 tablespoons powdered sugar
- grated lemon peel
- Warm the milk to room temperature. Crumble in the yeast and mix until smooth.
- Add sugar, salt and cardamom. Mix. Gradually add the wheat flour to the dough. Add the softened butter towards the end of the kneading. The finished dough will come away from the sides of the bowl. Let rise, covered with a cloth, in a warm place for about 45 minutes.
- Roll out the dough into a thin rectangular sheet (approx. 65cm x 40cm). Spread the lemon curd evenly on the sheet. Fold the sheet into thirds. Turn the long side of the sheet in front of you and roll out the dough again into a larger sheet (approx. 45cm x 25cm).
- Cut 12 strips from the sheet and roll the strips into loose rolls.
- Grease a baking dish or line with baking paper. Place the rolls, spiral side up, in the dish, leaving room between the rolls to rise. Cover and let rise for 30 minutes. Brush the spirals with egg. Preheat the oven to 200 degrees.
- Bake for about 20–25 minutes. Let cool.
- Mix the cottage cheese and icing sugar to make a glaze and spread over the buns. Garnish with lemon zest strips.
Yellow lemon is one of the most wonderful flavors of spring. It is worth using it creatively not only in cooking but also in baking. Lemon even goes surprisingly well with traditional bun dough.
The bun baked in the Boston bun style stays wonderfully moist and doesn't dry out when baked. The buns are raised and baked in a greased baking pan, forming a uniform bun pie. It's easy to cut a suitable size piece to suit your sweet tooth.
The tangy, fresh lemon tastes great in three different forms in this bun. A sweet, sticky lemon curd paste is spread on the dough sheet. The baked bun pie is frosted with soft lemon curd sweetened with powdered sugar and decorated with grated lemon zest.
