Ingredients
For the scald –
60g (2.1oz) white bread flour
30g (1oz) butter
5g (0.17oz) salt
30g (1oz) sugar
6g (0.21oz) vanilla paste
145g (5.1oz) boiling water
For the main dough –
240g (8.45oz) white bread flour
1 egg (50g; 1.75oz)
3g (0.1oz) instant dry yeast or 3.6g (0.12oz) active dry yeast or 9g (0.31oz) fresh yeast
Neutral oil for frying
For the lemon curd –
100g (3.5oz) lemon juice
4 eggs (200g; 7oz)
100g (3.5oz) cold butter cut into cubes
100g (3.5oz) sugar
20g (0.7oz) corn starch
For the sugar glaze –
250g (8.8oz) icing sugar
1g (0.03oz) salt
5g (0.17oz) vanilla paste
80g (2.8oz) milk
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
If you are curious about why the dough contains butter, egg, and sugar, click the links to learn more about the effects those ingredients have on bread dough.
