These Lemon Sugar Buns are just in time for Mother’s day breakfast in bed or brunch. An enriched European type yeast dough is flavored with lemon zest and takes minutes to make.
Not only does the dough go together quickly but shaping them is just as fast. If the dough rests overnight in the fridge, it is sooooo easy to roll out with no springing back. The Swedish Pearl Sugar lends a crunchy finish and stays white and crunchy even after baking and if frozen and thawed.
Here are a few sweet roll recipes that also use Swedish Pearl Sugar. Conchas -A Mexican Sweet Roll, Pumpkin Dinner Rolls Two Ways, and, Twice Baked Brioche – A Breakfast Treat
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What is Enriched Dough?
In baking, there are lean and enriched doughs. Breads are great examples of lean doughs using water, flour, yeast and salt for the most part. Enriched doughs have sugar, eggs or egg yolks, butter or oil and often milk, sour cream or buttermilk to create softer, more flavorful doughs. Examples of these include brioche, challah, and sweet breads and rolls.
What is Swedish Pearl Sugar?
Swedish Pearl Sugar is one of my favorite ways to finish baked goods.
Swedish pearl sugar is made from granulated sugar that is processed by compressing the sugar into larger, round particles that won’t dissolve in baked goods, after which they are polished which gives them their name Pearl sugar. These chunky bits of sugar are used mostly for topping baked goods such as Danish pastries, sweet breads, cookies and pastries. Essentially, it’s just compressed sugar that doesn’t melt in the oven or after freezing. It stays beautifully white and crunchy.
Belgian sugar is the same thing only much larger. It is used mostly in Liege waffles. They are not interchangeable for decorating.
There are several Swedish Pearl sugars available. I have always used Lars Swedish Pearl Sugar because it is made in Sweden. It can be found on Amazon as well as other online stores. I am not an affiliate.
Can I Make These a Different Size?
Absolutely! You can use a smaller or larger cutter and also vary the thickness. These Lemon Sugar Buns are not only easy but very adaptable. There is no right or wrong.
A Little Difference Makes a Big Difference
Some time ago I made a yeast dough and noticed little bumps in it after it was mixed. It was undissolved instant yeast. Ever since I add the instant yeast to whatever liquid is being used while I prep the other ingredients and it dramatically adds to the expansion of the dough.
Why These will Become a Favorite
- The recipe is so easy to make.
- I have included a little trick I have found that makes the yeast more effective.
- These are very adaptable as far as size and thickness.
- Despite the sugar topping, they aren’t too sweet.
- The lemon adds a freshness to this yeast bun.
- They freeze and thaw perfectly and are great to have on hand.
- They are perfect with a cup of coffee or tea as a breakfast or snack treat.
- While best the first day as are most yeast products, these are delicious for several days.
Recipe Ingredients
Yeast Dough
Ingredients for the Lemon Sugar Buns include: Lemon zest, vanilla, salt, instant yeast, egg yolks, whole eggs, unsalted butter, granulated sugar, all purpose flour, and milk.
Finishing
Ingredients for the egg wash are egg white and Swedish Pearl Sugar.
Key Ingredients
- Milk can be whole or 2%. I generally use 2% since that is what I have on hand.
- Both whole eggs and egg yolks are used to add richness to the dough
- Use an egg white from one of the yolks.
- Instant yeast is used for it’s ability to lift heavy doughs.
Be sure to see the recipe card below for the full ingredients list & instructions.
Recipe FAQS
It is used for several reasons. Among them is the beautiful white crunchiness of the sugar. It is perfect as a decoration to cookies, sweet buns and rolls, and pastries because it retains it looks and crunchiness after baking. It doesn’t melt under high heat or after thawed from the freezer.
Yes, it is Belgian Sugar and is larger, sometimes as big as a peanut. It’s primary use is for Belgian Liege Waffles. Swedish Pearl Sugar is smaller and lighter.
Sanding sugar can add sweetness but isn’t as white or crunchy as the pearl sugar.
Expert Tips
- Soak the yeast while prepping the rest of the ingredients to make sure it dissolves in the dough and also increase the height of the baked goods.
- Refrigerate the dough overnight. The chilled dough will be easy to roll out with no spring back.
- Chill the dough after first rolling it out to make cutting the rounds easier with cleaner edges.
- Press the Swedish Pearl Sugar lightly into the egg washed buns to ensures it sticks when baking.
- If changing the size of the cutters or the thickness of the dough, make sure to adjust the baking time up or down as needed.
More Fantastic Sweet Rolls
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Lemon Sugar Buns
These Lemon Sugar Buns are just in time for Mother’s day breakfast in bed or brunch. An enriched European type yeast dough is flavored with lots of lemon zest and takes minutes to make.
Instructions
Lemon Sugar Buns
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Bring milk to room temperature. Stir in the yeast and set aside while you prep the rest of the ingredients. .
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In the bowl of a mixer fit with the paddle attachment, cream the butter, sugar, lemon zest, vanilla and salt until fluffy. Scrape the bowl down.
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Add the whole eggs and egg yolks all at once. Mix on medium speed and then on high until combined, scraping down often. Incorporate the milk/yeast mixture. It will, most likely, curdle.
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Switch to the dough hook attachment and add half the flour. Mix on the suggested speed of the mixer until the flour is all incorporated. Add the remainder of the flour and mix to blend and then mix for 3 to 4 minutes to knead.
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Spray a container at least 3 times as big as the dough with a non-stick baking release. Add the dough, turn it over and cover the top with plastic warp. Place the lid on or cover with a towel and mark the time on it. Let it rise until about 2 to 2 ½ times as large. It is best to refrigerate it overnight at this point to make it easier to roll out.
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When ready to finish, divide the dough in half (about 620 grams). Roll it ⅓ to ½” for thinner rolls and about ¾” for thicker rolls. Place the dough on a parchment paper lined baking sheet and refrigerate or freeze briefly to firm up. Do not freeze hard.
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Cut out the rounds the size you want. I used a 3 ¾” round cutter. Place them on parchment lined baking sheets leaving at least 1 ½” between them. Cover with a towel and let rise until doubled, about 1 ½ to 2 hours.
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Preheat the oven to 350°F.
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Beat the egg white until foamy. Brush 2 or 3 rounds at a time and cover heavily with the Swedish Pearl sugar. Press the sugar in lightly to make sure it adheres. Do not brush more as the sugar won’t stick. Double pan the rolls to prevent them from getting too brown on the bottom.
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Bake for 15 to 18 minutes for the thinner rolls. For thicker rolls about 20 to 22 minutes. They should be golden brown but still soft when removed from the oven.
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Cool completely. These can be frozen hard, then wrapped individually to keep the sugar intact. Carefully place them in a freezer proof bag where they will keep for several months. Thaw at room temperature and heat briefly at 350° F.
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The yield depends upon the size of the cutter and the thickness to which the buns have been rolled. Using a 3 ¾” cutter and rolling the dough ⅓” thick yielded about 18 to 20 buns.
Notes
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
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Soak the yeast while prepping the rest of the ingredients to make sure it dissolves in the dough and also increase the height of the baked goods.
Refrigerate the dough overnight. The chilled dough will be easy to roll out with no spring back.
Chill the dough after first rolling it out to make cutting the rounds easier with cleaner edges.
Press the Swedish Pearl Sugar lightly into the egg washed buns to ensures it sticks when baking.
If changing the size of the cutters or the thickness of the dough, make sure to adjust the baking time up or down as needed.
Nutrition
Serving: 18bunsCalories: 222kcalCarbohydrates: 33gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 76mgSodium: 62mgPotassium: 84mgFiber: 1gSugar: 8gVitamin A: 260IUVitamin C: 1mgCalcium: 29mgIron: 2mg
