Berry, Lemon & Poppy Seed Buns

These buns are so moist, airy and delicious.

To find the video on how to make them, click here:

Ingredients

For the Dough:

• 50 grams unsalted butter, melted

• 200 ml whole or semi-skimmed milk (just not the skimmed version), warm to the touch

• 20 ml warm water

• 1 tablespoon of poppy seeds

• 50 grams granulated sugar

• 1 tsp active dry yeast

• 350 grams plain flour

• 1/2 teaspoon baking powder

• 1 tsp vanilla extract

• 3/4 teaspoon table or kosher salt

• lemon zest of 1 lemon

For the pastry cream:

• 200 ml milk

• 2 egg yolks

• 20 g caster sugar

• 30 g cornfour

• 1 tsp vanilla extract

• 75 g unsalted butter

• 1/2 lemon juice + zest

• 2 tablespoons poppy seeds

• frozen berries for the filling

For the glaze:

• 3 tablespoons golden syrup

For the berry syrup:

• 100 g frozen berries

• 50 g caster sugar

To assemble:

• lemon zest

• poppy seeds

Recipe

For the Dough:

1. In a large bowl, whisk together the warm milk and water. The mixture should be just warm. Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.

2. Add the flour + baking powder + salt + sugar + poppy seeds + lemon zest to a large bowl.

3. Add the milk mixture to the dry along with the melted butter and mix with a dough hook in a stand mixer for about 5-7 minutes until the dough comes off the edges of the bowl.

4. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.

5. After 1 hour, the dough should have nearly doubled in size. Remove the towel and then turn out onto a well-floured surface.

6. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface. Roll the dough out into a large rectangle, about 5 mm thick.

7. Fix corners to make sure they are sharp and even.

8. Spread on the lemon pastry cream (leave a little for the end) evenly and sprinkle on some frozen fruit.

9. Roll the dough into a log and slice into around 10 thick wheels.

10. Place into a butter dish about 5cm apart and cover with a towel to rise for 1 hour.

11. Bake at 180C for around 30 minutes or until golden.

For the pastry cream:

1. Whisk the egg yolks with the sugar + lemon juice + lemon zest.

2. Sift in the cornflour and mix well.

3. Add in half of the warm milk and mix.

4. Add the remaining milk and place the mixture into a saucepan on low heat and whisk until the mixture thickens.

5. Take off the heat and add in the cubed butter and mix until the pastry cream is glossy un combined.

6. Reserve in the fridge until needed.

For the glaze:

1. Heat the golden syrup in a saucepan and then brush over the cooked buns with a pastry brush.

For the berry syrup:

1. Place the frozen fruit and sugar in a saucepan with a little water and heat until bubbly.

2. Take of the heat and reserve.

To assemble:

1. Take the remainder of pastry cream you set aside and combine with a few tablespoons of berry syrup.

2. Add a spoonful of berry cream to the top of each bun and add on top some berry syrup, a sprinkling of poppy seeds and some lemon zest.

3. Enjoy!

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Bye Xxx