ingredients:
- 91 g sugar
- 7 g salt
- 77 g butter
- 46 g egg
- 3 g lemon zest
- 448 g flour (high gluten or bread)
- 6 g yeast
- 252 g milk
- For cinnamon sugar
- 13 g ground cinnamon
- 80 g sugar
- 40 g milk
- 180 g powdered sugar (or confectioner's sugar)
- 1 tbsp lemon juice
directions:
- Combine salt, sugar and butter in a mixing bowl. Cream with paddle attachment until smooth and pale on high speed.
- Add egg and lemon zest. Beat until everything is mixed well, for another minute.
- Add in flour, yeast and milk. Mix over low speed until all ingredients are combined together.
- Switch to dough hook and beat over medium speed for 15 minutes, until the dough crawls up the hook.
- The dough should be shiny and tacky, not sticky. If the dough is too sticky, add a spoonful of flour at a time and scrape the sides of the bowl during middle of beating process.
- Form the dough into a shape of ball. Place them in a bowl, spraying both bowl and dough with some oil if desired.
- Cover dough with plastic wrap.
- Let ferment at room temperature for 1-1,5 hours, until dough doubles in size.
- Dust working surface with flour. Transfer dough to the counter and roll the dough into a rectangle with 0.5 cm thickness.
- Sprinkle cinnamon sugar generously on the dough. Roll the dough away from you to the end, not pressing it too hard. The roll should be quite loose.
- Slice the roll into 2.5cm thickness buns.
- Line pans with baking paper. Lightly greased paper with oil.
- Place shaped buns on pan, spacing them about 2cm from each other.
- Let proof at room temperature for 60-75 minutes. The buns should have grown into one another and almost double in size. Preheat oven to 175 degree celsius for 20-25 minutes, until golden brown.
- Glaze the buns when still warm
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