- yeast packaging - 1 piece (2 1/2 teaspoons)
- warm milk - 3/4 Glass
- softened butter - 1/2 cup
- sugar - 1/4 Glass
- vanilla extract - 2 teaspoons
- wheat flour - 4 1/2 cups
- salt - 1/2 teaspoonfuls
- nutmeg - 1/2 teaspoonfuls
- lemon, peel - 2 pieces
- eggs - 2 pieces
- sugar - 1 Glass (filling)
- ground nutmeg - 1/4 teaspoons (filling)
- Ginger - 1/2 Teaspoon (stuffing)
- lemon, peel and juice - 2 Pieces (stuffing)
- softened butter - 3 items. spoons (filling)
- softened cream cheese - 120 grams (glaze)
- lemon, juice and peel - 1 piece (glaze)
- sugar powder - 1 Glass (glaze)
1. In a bowl, pour out the milk and pour the yeast, let stand for a couple of minutes. Add softened butter, sugar, vanilla extract and 1 one glass of flour, beaten with a mixer. Add salt, nutmeg and lemon zest, beat. 2. Add the eggs and the remaining flour, beat until a sticky dough is obtained. Set the hook for the dough and knead for 5 minutes until the dough becomes elastic. You can also knead the dough by hand on a floured surface for 5-7 minutes. 3. Put the dough in a bowl, greased with vegetable oil, roll in oil on all sides, cover the bowl with plastic wrap and towel. Give lifting almost 2 times within 1 hour. 4. Prepare the filling. In a small bowl, mix the sugar, nutmeg and ginger. Then add the lemon zest and stir with your fingertips until the mixture looks like wet sand. Stir with lemon juice. Leave the juice of the second lemon for glaze. 5. Lightly grease the baking dish with a butter or sprinkle with oil in a spray. On the flour-sprinkled surface, roll out a rectangle measuring approximately 25X37 cm from the dough. Evenly lubricate the surface of the dough with the softened butter, then top with the lemon filling. 6. Roll the dough into a roll, starting at the long end. Cut the roll into 12-15 rolls and put it in a mold. 7. Cover the rolls with a towel and let stand for 1 hour, until they are doubled in volume. You can also put them in the refrigerator at this point. To do this, tightly cover the form with a plastic wrap and place in the refrigerator for up to 24 hours. Before the preparation, allow the buns to stand for 1 hour at room temperature. Preheat the oven to 175 degrees. Bake the buns in the oven for 35 minutes until the thermometer placed in the buns records 88 degrees. 8. Prepare the glaze. In a food processor, whip the cream cheese. Add the lemon juice and whisk. Add the powdered sugar and whip until smooth. Lubricate the finished buns with glaze and sprinkle with the lemon peel on top. Serve warm.
Servings: 5-6