Lemon Sticky Buns with Lemony Cream Cheese Glaze
"You'll need three lemons for this recipe - you'll use the zest of all three and the juice from about two of them, depending on how big they are...."
INGREDIENTS
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3/4 cup buttermilk, warm (I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power) (here is a guide for making your own buttermilk)
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6 tablespoons butter, melted and cooled
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3 large eggs
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3 1/2 to 4 1/2 cups (17.5 to 22.5 ounces) flour
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Zest of 1 lemon (about a tablespoon)
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1/4 cup (1 3/4 ounces) sugar
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2 1/4 teaspoons instant yeast
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1 1/4 teaspoons salt
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1 cup (7 ounces) granulated sugar
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Zest of 1 lemon (about a tablespoon)
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1/8 teaspoon ground nutmeg
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1 tablespoon fresh lemon juice
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6 tablespoons butter, softened
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4 ounces cream cheese, light or regular, softened
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2 tablespoons lemon juice (from 1 lemon)
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1 cup (4 ounces) powdered sugar
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Zest of 1 lemon (about 1 tablespoon)
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