Lemon Lavender Morning Buns
These morning buns feature soft, slightly sweet dough scented with lemon zest and culinary lavender, rolled with butter and sugar, and topped with a refreshing lemon glaze.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar plus extra for sprinkling
- 1 teaspoon salt
- 1 packet active dry yeast ≈2 1/4 teaspoons
- 1/2 cup warm milk about 110°F / 43°C
- 1/4 cup unsalted butter melted, plus softened butter for spreading
- 1 large egg beaten
- 1 zest lemon
- 2 tablespoons culinary lavender use food-grade lavender; crush lightly
- 1 tablespoon lemon juice for rolling
Icing Ingredients
- 1/2 cup powdered sugar for icing
Instructions
Preparation
- Pour warm milk (110°F) into a small bowl. Stir in the yeast and let it sit for 5 minutes until foamy.
- In a large bowl, combine 2 cups flour, 1/4 cup sugar, 1 teaspoon salt, lemon zest, and 2 tablespoons culinary lavender. Whisk to distribute evenly.
- Stir the yeast mixture, 1/4 cup melted butter, and 1 large beaten egg into the dry mix. Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and slightly elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, until doubled.
Shaping and Baking
- Roll the dough into a rectangle roughly 12×8 inches. Spread softened butter over the surface.
- Sprinkle with a tablespoon or two of sugar and drizzle 1 tablespoon lemon juice evenly.
- Roll the dough tightly from the long side into a log and cut into 8–12 pieces.
- Arrange pieces cut-side up in a greased baking dish, cover, and let rise for 30 minutes until puffy.
- Preheat oven to 350°F (175°C) and bake for 20–25 minutes until golden brown.
Finishing Touches
- Mix 1/2 cup powdered sugar with a teaspoon or two of lemon juice to reach a drizzleable consistency.
- Drizzle over warm buns and serve slightly warm.
Notes
Store cooled buns in an airtight container for up to 2 days at room temperature or refrigerate for up to 4 days. For freezing, wrap unglazed buns tightly; they last up to 2 months.