Whitby lemon buns

Name: Whitby lemon buns
Yield: For 12 buns
Cuisine: United Kingdom
Ingredients: 60 g (2¼ oz) raw (demerara) sugar or white sugar; 150 g (5½ oz) raisins or currants; zest of ½ lemon, grated; 500 g (1 lb 2 oz) plain (all-purpose) flour; 5 g (⅛ oz) fine sea salt; 35 ml (1 fl oz) lemon juice; 100 g (3½ oz) butter, at room temperature, cubed; ½ tsp baking powder; 200 g (7 oz) icing (confectioners’) sugar; 2 eggs; 250 ml (9 fl oz) lukewarm full-fat milk; 15 g (½ oz) dried yeast

Preparation info

For
12
buns

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

E. Botham & Sons from Whitby have been making Whitby buns and Whitby gingerbread since the 1860s. The company was started by Elizabeth Botham, who began selling her bakes at local markets to make ends meet. She was so famous for her bakes that she opened a shop and later also a tearoom. The company is still owned by the same family today and you can still enjoy an afternoon tea in the tearoom that Elizabeth founded.

Whitby lem