Lemon buns with goat cheese, walnuts & dates

I came up with this recipe not too long ago. The kids in my house have a tendency to request cinnamon buns quite often. So one day I figured I would try to create a more sophisticated version of a rolled bun – here they are. I serve them for brunch or grab one with my afternoon tea. Now that the weather is warming up, I will be taking these for a picnic too. They also freeze well. I made a healtier version of the cinnamon buns as well. I will post that tomorrow.

The dough

  • 7 oz / 200 ml milk
  • 1 tbsp instant yeast / 50 gr bakers yeast
  • 3.5 oz / 100 gr butter, softened
  • 2 eggs
  • 1 tsp zest from organic lemon
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 pound and 1 oz / 500 gr flour

The filling

  • ½ cup / 120 ml goat cheese, crumbled
  • 8 medjool dates, cut into small pieces 
  • ½ cup / 120 ml walnuts, chopped

The procedure

  1. Pour milk and yeast into a big bowl and stir.
  2. Add the remaining ingredients and knead until the dough is smooth and pliable.
  3. Cover the dough and let rest for about 1 hr or until doubled in size.
  4. Preheat the oven to 400F/200C.
  5. Put a little flour on the counter top to avoid sticking and roll out the dough to a rectangle app 18″x12″ or 45 x 30 cm.
  6. Spread the filling evenly onto the dough.
  7. Roll into a log and cut into pieces app 3/4″ or 2 cm wide.
  8. Put in greased muffin pan. Bake for 12-14 min.

Yields 24

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