Cold swollen lemon buns

Ingredients for Cold swollen lemon buns

Instructions for Cold swollen lemon buns

To prepare the Cold swollen lemon buns recipe, please follow these instructions:

Stir in yeast, cold water, lemon zest and flour together and knead the dough well in 10-15 minutes. Add salt and knead the dough a few additional minutes. Portion dough into approximately 20 equal parts and shape them as buns. Put the dough balls on a baking sheet and got a damp Tea towel or plastic film with mel over. Let the dough balls raise in the refrigerator overnight.

Preheat oven to 250 degrees. Take the dough balls out of the refrigerator and let them stand at room temperature for 10 minutes. Make some incisions in buns and sprinkle a little flour on. Put the dough balls into the oven and turn down to 230 degrees. Got a little water in the bottom of the oven, so get the squirts a nice surface. Behind the squirts in 25-30 minutes.