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
Jump to:
Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
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 & instructions.
Step by Step Instructions
Step 1. Add the instant yeast to room temperature milk while prepping the other ingredients. Step 2. Place the sugar, softened butter, lemon zest, salt and vanilla in mixing bowl of a mixer fit with the paddle attachment. Step 3. Cream the mixture until light. Step 4. Add the eggs and yolks.
Step 5. Beat the eggs and yolks in on medium, then high scraping often. Mix in the milk/yeast mixture. It most likely will curdle. See my post How to Avoid Curdled Cake Batter for more information. Step 6. Switch to the dough hook and add half the flour. Step 7. Beat on medium to bring the dough together. Step 8. Add the remaining flour.
Step 9. Mix the flour in to complete the dough. Continue beating for 3 to 4 minutes to knead. Step 10. Place it in a large container sprayed with a non-stick baking release. Step 11. Cover the top of the dough with plastic wrap. Step 12. Let the dough rise at room temperature or in the oven with the light turned on for several hours until more than doubled in bulk. It is best to refrigerate it overnight to make rolling out and cutting easier.
Step 13. On a lightly floured work surface roll the dough to the desired thickness. Here it is about ⅓" for thinner buns. Chill the dough or freeze it briefly to firm it up for better cutting. Step 14. Cut rounds from the dough the desired size. I used a 3 ½" round cutter. Cover the rolls and allow them to double in size. Step 15. Beat an egg to combine completely and brush the tops of the risen rolls. Sprinkle heavily with Swedish Pearl Sugar. Press in lightly to make sure they stick. The photo does not show it, but it should be double panned before baking to prevent over browning of the bottom. This often happens with enriched doughs due to the butter, eggs and sugar. Step 16. Bake until lightly browned. Cool.
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
Love these Lemon Sugar Buns? It would be hugely helpful and so appreciated it if you would take a moment to leave a star rating. Thank you.
Lemon Sugar Buns
Ingredients
Lemon Sugar Bun Dough
- ¾ cup milk, whole or 2%
- 2 ¼ teaspoons instant yeast
- ½ cup butter, softened (114 grams or 1 stick)
- ½ cup + 1 Tablespoon granulated sugar (145) grams
- 2 to 3 tablespoons lemon zest
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 3 large eggs
- 3 large egg yolks
- 4 ½ cups all-purpose flour (630 grams)
Sugar Topping
- 1 large egg white
- Swedish Pearl Sugar as needed
Instructions
Lemon Sugar Buns
- Bring milk to room temperature. Stir in the yeast and set aside while you prep the rest of the ingredients. .
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 350°F.
- 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.
- 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.
- 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.
- 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
Nutrition
KK says
How much salt? Can I use sour cream instead of milk?
Helen S Fletcher says
Thanks for the catch. I put the 1/2 teaspoon salt in the recipe. I can't say as to the sour cream. I haven't done it that way.