• Scald milk and butter in a saucepan over medium high heat, until temperature reaches 180°F. Transfer scalded milk to heat safe bowl and place on a towel in the refrigerator to cool.

• Meanwhile grate lemon and orange, then squeeze juice of each.

• Once milk/butter mixture has cooled to 110°F add sugar and yeast. Let stand for 10 minutes to proof.

• To the proofed mixture; add lemon + orange juice and zest, beaten eggs, sugar and salt. Mix well until smooth.

• Continue by adding 2 Cups of Flour, knead for 1 min and add 1 Cup at a time until all flour is well incorporated, Knead for 5 minutes, soft dough.

• Transfer to a floured Large Bowl, cover and rise in a warm spot until doubled. Meanwhile line baking sheets with Parchment Paper.

• Cut and roll into balls (100g) and place on Baking Sheet, cover and allow to rise until doubled in size.

• Meanwhile make filling and frosting and preheat oven to 320°F.

• Bake at 320°F for about 15 minutes or until golden brown, internal temperature of Bun should be 200°F.

• Transfer to cooling rack to cool completely before filling and frosting.

• Once cooled; take a knife and cut a small opening, push the knife into the bun and move around to create a space for the filling.

• Once all buns are opened; Fill buns with cooled filling. Piping bag works great.

• Once filled; frost the top of the buns and add sprinkles

Share and Enjoy!!

** scalding milk ensures buns rise well when using milk in a recipe for buns.