Lemon Cross Buns

Lemon Cross Buns Recipes

Ingredients and Directions
Lemony variation of the traditional Easter bun with a tangy marmalade glaze.
12 oz. (350g) strong plain flour
3 oz. (75g) caster sugar
3 oz. (75g) butter
1 tsp. Salt
half a teaspoon of cinnamon
2 eggs, beaten
1 tbsp. Lemon marmalade
half a tsp. Ground cardamom
quarter pint (150 ml.) milk, warmed
2 tsps. Dried yeast
grated rind of 1 lemon
Pre-heat oven to 400F, Gas Mark 6, 204C
Sieve the flour, spices, sugar and salt into a mixing bowl. Rub in the butter
and stir in the yeast and lemon rind. Beat in the eggs and milk until and
knead to form a soft dough. Place in a greased bowl, cover and leave in a
warm place until it has doubled in size. Knead again until smooth then divide
into eight pieces. Shape into rolls, cut a cross on the tops and place on a
baking sheet. Cover and leave until the rolls have doubled in size. Brush with
egg wash then place in the oven for 15-20 minutes by when they should be a
golden brown in colour.
Warm the marmalade and brush over the tops of the rolls.
Serve while still warm.