Buchty with Lemon Curd

Fluffy and tender buns with a creamy lemon surprise inside. Perfect not only for a holiday breakfast. Maybe it's not a quick breakfast, but the smell wafting through the house while the buns bake is incredible. Even more incredible is the creamy surprise hiding in the middle.

You can make them the evening before and they will still be very tasty, but they are best while still warm.

Buchty with lemon curd

I recommend piping in the cream while the buns are still fairly warm, because there isn't much room for it in cold dough. The more cream, the better the buchty (sweet filled yeast buns) are. Unfortunately, I waited too long and not much of it fit in.

Buchty with lemon curd

The original recipe used lemon juice and zest. I decided to use up the rest of a jar of lemon curd instead. I also slightly reduced the proportions of the cream ingredients.

Buchty with lemon curd

Directions:

Knead all the dough ingredients for 5 minutes, until you get a smooth dough. Cover with a kitchen towel and set aside in a warm place for 60 minutes, until the dough doubles in size. Then knead it briefly and set aside for another 40-60 minutes, until it doubles in volume again.

Melt the butter for greasing the dish and pour 2/3 of it into an ovenproof baking dish. Form the dough into 12 balls and arrange them next to each other in the dish. Brush each ball with butter and let them rest for 15 minutes.

Preheat the oven to 170°C (340°F), put in the buchty and bake on the second rack from the bottom for about 25 minutes.

Meanwhile, prepare the cream. Put the lemon curd and crème fraîche together with the egg yolks and sugar in a bowl and mix. Bring some water to a boil in a small pot, set the bowl with the ingredients on top, and stir constantly until you get a creamy mass. Then stir for another minute and let it cool completely.

Take the buchty out of the oven and let them sit for 15 minutes. Put the cream in a piping bag (you can also use a large syringe) and, using a long tip, inject the cream between two buns, at an angle, so that the cream ends up more or less in the middle of the bun. You should inject about 1 heaping tsp of cream. Dust with powdered sugar.

Enjoy!

Source: Lust auf Genuss 3/2012