Lemon cream cheese buns by @shukrun_chen 9x13-inch (22x30 cm) rectangular baking pan Dough: 4½ cups/630 grams all-purpose or bread flour ⅓ cup/70 grams sugar 1 tablespoon lemon zest 1 tablespoon/10 grams dry yeast 1½ cups/360 milliliters milk 7 tablespoons/100 grams butter 1 large egg, at room temperature 1 teaspoon/6 grams salt 2 tablespoons poppy seeds (optional) Lemon filling: 7 tablespoons/100 grams very soft butter 1 cup/200 grams sugar 1 tablespoon lemon zest Cheese glaze: ¼ cup/50 grams cream cheese 2 tablespoons/30 grams very soft butter 1 cup/120 grams powdered sugar 1 tablespoon lemon zest Dough: In a stand mixer with the paddle attachment, mix 2 cups/280 grams flour, sugar, lemon zest, and yeast. Heat milk and butter until warm and combined. Add to the mixer and beat on medium speed for 2 minutes. Mix in the egg and salt. Switch to the dough hook, add 1½ cups/210 grams flour, and knead on low speed for 3-4 minutes. Add the remaining 1 cup/140 grams flour and poppy seeds, if using. Knead on medium speed for 10 minutes until the dough is soft, slightly sticky, and elastic. Transfer to a greased bowl, cover, and let rise until doubled, 1-2 hours. Filling: In a small bowl, rub sugar and lemon zest together until fragrant. Assembly: Line the baking pan with parchment paper. Roll the dough into a 24-inch/60-centimeter square on a floured surface. Spread the softened butter evenly over the dough, then sprinkle with the lemon sugar mixture, pressing gently to adhere. Roll the dough tightly into a log and pinch the seam to seal. Trim uneven edges and cut into 12 equal pieces, about 2 inches/5 centimeters each. Arrange rolls cut-side up in the pan with slight gaps. Cover and let rise until doubled, 1-2 hours. Bake: Preheat the oven to 350°F/175°C. Bake rolls for 25-30 minutes, until golden and puffed. Let cool slightly. Glaze: Beat cream cheese and butter until smooth. Mix in powdered sugar and lemon zest. If too thick, warm briefly in the microwave. Finish: Spread glaze over warm rolls. Serve slightly warm. Rolls are best on the day made but can be frozen. Thaw at room temperature and reheat at 200°F/100°C before serving. Notes: Use bread flour for a less sticky dough. Omit poppy seeds if preferred. For the best flavor, serve slightly warm.
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