Chamomile Lemon Buns - Cuisine Magazine - From New Zealand to the World
Sticky buns are the best buns. There’s a quiet joy in unravelling a soft, squishy bun, eating it layer by layer, making it last as long as possible. These delic
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Ingredients
- 150ml (5fl oz/scant ⅔ cup) milk
- 4 chamomile tea bags
- 1 teaspoon vanilla bean paste
- 300g (10½oz/generous 2 cups) strong bread flour, plus extra for dusting
- 25g (1oz/3 tablespoons) caster (granulated) sugar
- ½ teaspoon fine sea salt
- 1 teaspoon fast-action dried yeast
- 1 egg, beaten
- 25g (1½ tablespoons) unsalted butter, softened, plus extra for greasing
- 1 tablespoon pearl sugar (optional)
- 100g (3½oz/1½ cup) caster (granulated) sugar
- grated zest of 2 lemons
- 85g (3oz/⅓ cup plus 2 teaspoons) unsalted butter, softened
- 100ml (3½fl oz/scant ½ cup) water
- 100g (3½oz/½ cup) caster (granulated) sugar
- 2 chamomile tea bags
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