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Lemon Pudding Filled Breakfast Buns – Delicious & Fresh!

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These fluffy breakfast buns filled with creamy lemon pudding are a delightful treat that will brighten your morning. Experience the perfect combination of sweet and tangy flavors in every bite.

Ingredients

Scale
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • Zest of 1 lemon
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 4 cups all-purpose flour, plus extra for dusting
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/2 cup whole milk, warmed to about 110°F (43°C)
  • 1/4 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar, for dusting
  • Optional: Lemon zest for garnish

Instructions

  1. Begin with preparing the lemon pudding. In a pot, heat the milk, sugar, and salt over medium heat until almost boiling, stirring constantly (about 5 minutes).
  2. In a separate bowl, mix the egg yolks and cornstarch well. When the milk is hot, slowly add a splash of the hot mixture to the egg yolks to temper them, then return everything to the pot.
  3. Stir in the lemon juice, lemon zest, and butter. Let the mixture continue to cook until it thickens (about 2-3 minutes). Remove from heat and let cool.
  4. For the dough, combine the flour, sugar, salt, and yeast in a large bowl. Make a well in the center and add the warm milk, melted butter, eggs, and vanilla.
  5. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. The dough should no longer stick.
  6. Shape the dough into a ball and place it in a greased bowl. Cover with a cloth and let it rise in a warm place for about 1 hour until doubled in size.
  7. Once the dough has risen, gently punch it down and divide it into about 12 equal pieces. Shape each piece into a small ball.
  8. Fill the center of each ball with a tablespoon of lemon pudding and seal the buns well to prevent the filling from leaking.
  9. Place the filled buns on a baking sheet lined with parchment paper and let them rise again for 30 minutes until puffed.
  10. Preheat the oven to 350°F (175°C). Bake the buns for 20-25 minutes until golden brown. Be careful not to overbake them to avoid dryness.
  11. After baking, remove the buns from the oven and let them cool. Dust with powdered sugar before serving.

Nutrition

Keywords: Ensure the yeast is fresh; expired yeast can prevent the dough from rising. A stand mixer can make kneading easier. If the lemon pudding becomes too thick, you can thin it with a splash of milk.

Find it online: https://tastelle.com/lemon-pudding-gefullte-fruhstucksbrotchen-lecker-frisch/