vegan no-knead lemon buns

Vegan No-Knead Lemon Buns

15 Mins     20 Mins     Medium     5

These overnight no-knead lemon buns are deliciously infused with lemon flavour, and come out light and fluffy every time.

Total time with proving = 24+ hours

Makes 12



  • 450g plain flour
  • 45g caster sugar
  • grated zest of 2 lemons
  • 5g salt
  • 9g instant dry yeast*
  • 45g vegan butter, melted
  • 300ml unsweetened non-dairy milk, warmed


  • 4 tbsp caster sugar
  • grated zest of 1 lemon
  • 50g vegan margarine


  • 200g icing sugar, sifted
  • juice of 1/2 to 1 lemon

*if you have active dry yeast, mix the yeast with the warmed milk first and set aside for about 10 minutes or until it looks frothy. Then add to the other ingredients and mix in.


the night before

  • In a large mixing bowl, add the flour, sugar and lemon zest. Add the salt on one side and yeast on other (salt can kill yeast so they don’t want to mix). Then pour in the warmed milk and melted butter and stir until combined, and there are no lumps of flour left. You should have a sticky looking dough. Cover with a damp tea towel and leave out overnight in a cool place.

the next morning

  • Check the dough has risen 2-3 times its size. If it hasn’t, you can help speed things up by putting it in a warm place for 1-2 hours. It won’t look like a very promising dough at this point! But the next stage should leave you with a nice smooth dough to work with.
  • Spread the lemon butter paste on evenly, being gentle so you don’t misshapen the dough.
  • With the long side of the rectangle facing you, start to roll the dough up away from you as tightly as possible. Reposition the roll so the seam is face down, and using a serrated knife or dough cutter, cut the dough into roughly 12 even potions. If using a knife, cut gently and let the knife do most of the work. If using a dough scraper, do this in one quick motion and reshape if they get a bit squashed. Place each one into a greased or lined deep 13x9 inch tray, evenly spaced apart.
  • Cover and put in a warm place for 30 mins to 1 hour, or until they have risen to fill the whole tray.
  • Towards the end of the rising time, preheat the oven to 180C/350F fan. Bake for 20-25 minutes or until the tops are an even golden brown colour.
  • Once baked, leave to cool in the tray. Then sieve the icing sugar and pour in enough lemon juice to make a thick but pourable icing and drizzle over the cooled buns.
Store in an air tight container for up to 2 days (best eaten on the day), or freeze for up to 2 months.

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2 years ago

Can I use butter instead of margarine for the filling?