Lemon Drizzle Buns

Not too tricky
Not too tricky
Not too tricky
Not too tricky
2:45 h

You've had lemon drizzle cake - but have you had Lemon Drizzle Buns? Our fluffy buns are covered in a gloriously sticky lemon icing and permeated with sweet lemony goodness. Ideal if you're looking for that sugary hit with a cup of tea, our plant-based drizzle buns are super tasty and a big crowdpleaser.

Start cooking ➞




For the buns

<item-todo-done>150g plant-based butter<item-todo-done><item-todo-done>2 tbsp caster sugar<item-todo-done><item-todo-done>480ml sweetened almond milk<item-todo-done><item-todo-done>2 x 7g sachet fast-action dried yeast<item-todo-done><item-todo-done>680g plain flour<item-todo-done><item-todo-done> pinch of salt<item-todo-done>

For the inside

<item-todo-done>130g plant-based butter, very well softened at room temperature<item-todo-done><item-todo-done>90g caster sugar<item-todo-done><item-todo-done> zest of 3 lemons<item-todo-done>

For the topping

<item-todo-done>130g icing sugar<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>1 tbsp white sesame seeds<item-todo-done>

Before you start

Preheat oven to 180°C, fan setting l Saucepan l Greased baking tin

Make the dough

  • In a saucepan over a low heat, add the milk, butter and caster sugar. 
  • Heat until the butter has melted and the sugar has dissolved.
  • Once melted, set aside to cool for 10 minutes
  • Place the flour into a large mixing bowl and add the yeast and salt. 
  • Mix well to combine.
  • Check that the milk mixture has cooled to body temperature and then add to the dry ingredients, mixing quickly with a wooden spoon into a dough.
  • If it looks too wet add in a few more teaspoons of flour until it comes together into a loose dough - it will be very soft in texture‚ not like a bread dough.
  • Turn the mixture out onto a floured surface and give a few gentle kneads to bring together - you may find it easier to work by pulling and slapping the dough against the surface.   
  • Place the dough in a lightly oiled bowl, cover with lightly oiled cling film and put in a warm place to rise until it has doubled in size.

Form the buns

  • When the dough has risen, dust the work surface with flour and tip out the dough.
  • Knead it gently together, knocking the air out of it - it will be very soft and a little sticky, add a little more flour as you need to.
  • Roll out the dough into large rectangle shape.
  • Paddle the butter in a bowl with a fork to soften it to a smooth, spreading consistency, then spread the butter onto the dough and sprinkle over the lemon zest and sugar evenly on top.
  • Re-roll the dough into another rectangle and roll along the edge (lengthways) to create a tight log shape.
  • Cut the log into 12 equally sized slices to create the buns.
  • Arrange the slices in a lightly greased baking tin.
  • Cover with cling film and leave to rise for 25-35 minutes.

Bake the buns

  • Place the tin in the oven for 25-30 minutes until golden and delicious.
  • While the buns cool, make the glaze by mixing the icing sugar with the lemon juice until smooth.
  • Once they are completely cool, cover with the glaze and scatter over some sesame seeds.
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