Traditional Whitby Lemon Buns

Make a sweet enriched yeast dough with flour, sugar, milk, and plenty of fresh lemon zest.

Knead and let rise until doubled, then shape into smooth round buns.

Bake at 200°C for 12-15 minutes until light and springy.

Once cool, slice the bun in half horizontally.

Spread a sharp white lemon icing (icing sugar and lemon juice) across the middle and over the top.

Traditionally eaten by pulling the two halves apart and licking the icing first.