Recipe

Sweet Yeast Bun With Lemon Glaze Recipe

Add Step-by-Step Photos	Onceuponatart / All my dishes 2 years, 3 months ago there is nothing that is as wonderful as a risen, yeasted dough. soft and smooth... almost like silk. a sweet yeasted dough is even better. the butter makes it supersmooth and the egg gives it a firmer structure.here is a recipe of a sweet yeast bun ... More Prep:20m Cook:4050m Servings:68	Onceuponata
	sweet yeast bun

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Ingredients

450g (challah- /zopf-) white flour

a generous pinch of salt

80g sugar

20g fresh yeast

80g butter, soft and cut in small cubes

1.7 dl milk (room temperature)

1 egg, whisked

FILLING

250g ground almonds

100g sugar

1/2 teaspoon cinnamon

1 egg, whisked

1 apple, peeled & cored & finely grated

1dl cream

EGG WASH

1 egg

3 drops of cream

GLAZE

5 tablespoons of icingsugar

1 tablespoon of lemon juice

Directions

mix all dry ingredients in a bowl. add soft butter cubes. mix yeast, egg and milk and whisk until smooth. add to the dry ingrediens and work into a smooth, nice dough. cover with clingfilm and let rest on a warm (and windstill!) spot for about an hour, until it has doubled in size. meanwhile make the filling.

mix all the ingredients well and put on the side. roll dough into a 40x65cm rectangle and divide horizontally in 3 equal strips. divide filling equally onto strips and smooth with a rubber spatula, leaving a rim of about 1,5cm on every side. roll up every strip until you end up with 3 rolls - braid 3 rolls into one long braid,just the way you would do it with your hair (imagine heidis braids - we want one of these!). grease a 25cm round caketin generously with butter (or line with baking paper) and lay braid into tin, forming a ring. cover and let rise for another 30 minutes.

meanwhile heat the oven to 200c°.

mix and glaze braid-ring with whisked egg and 3 drops of cream before you bake it for about 50 minutes on the lower rack of your oven. when it browns to quickly, cover with foil and continue baking until firm and golden. let cool in tin for 5 minutes, then remove tin and let cool completely on cooling rack.

mix icingsugar with juice and glaze sweet yeast bun generously.

PS: keeps well in the fridge for about a day or two...

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