Spring is in the air and this updated Lemon Poppy Bun recipe is the lighter, seasonal version of our beloved Cinnamon Buns.
Preheat oven to 350°F.
In a stand mixer with a paddle attachment place the room temperature butter (97g), sugar, and salt. Mix on medium speed until light and fluffy. Remove the paddle attachment and clean well with a rubber spatula making sure to not waste any of the butter and sugar.
In a separate bowl mix together the AP flour, yeast, and soy lecithin powder.
Add the dry ingredients to the mixer and begin mixing on slow. At this point add the egg, heavy cream, milk, and vanilla. Allow the mixer to mix on low speed for 2 minutes once everything is incorporated.
Cover the dough and allow it to sit for 2 hours.
Place the Lemon juice and Sugar in a heavy bottom pot and bring it to a simmer.
Allow the lemon syrup mixture to reduce to 1 cup. This should take about 5 minutes. Cool to room temperature.
In a small bowl mix together egg white and powdered sugar. Then add it to the cooled lemon syrup to finish the glaze. Place in the refrigerator until needed.
Mix together the softened butter with the lemon zest. At the same time mix together the sugar and poppy seeds for the filling.
Liberally dust a clean work surface with flour and roll the dough onto the work surface. With a rolling pin roll the dough into a 1/2 inch thick rectangle.
Use a pastry brush to spread the softened butter and lemon zest evenly over the dough. Make sure the coating goes from edge to edge. Sprinkle the sugar and poppy seeds on top of the butter mixture as evenly as possible.
Roll evenly from the back to the front until the dough is in a cylinder. Cut the dough into 15 evenly sized rolls and place in a large cast iron pan that has been greased with butter. Space them evenly and do not crowd the pan. Cover and allow them to rise for 45 minutes.
Bake the buns for 30 minutes or until the buns reach an internal temperature of 205°F.
Allow the buns to cool for a 30 minutes before glazing and enjoying.