Cold and cozy, ‘cheek to cheek’

Wet and cold weather invites me to spend time in the kitchen. I’m not so good in baking but the fluffy lemon buns recipe in ‘Libelle lekker’ magazine look at me.
Put butter and eggs out of the fridge.
Mix 15 grams of fresh yeast with 250 ml of luke warm milk. Put 500 grams of normal flour in the dough bowl of the kitchen robot. Add 1/2 of a teaspoon of baking powder and 60 grams of white sugar. Spread 100 grams of butter. Add 125 ml of the milk yeast mixture. Start the kitchen robot. Add 2 eggs to the other 125ml of the milk yeast mixture. Add to the bowl. Start the kitchen robot.
Add 150 grams of raisins, the zeste of 1 lemon and 5 grams of salt. Mix during a few minutes. Remove the dough hook. Cover the bowl with a thin towel. Allow to rise for 1 hour. Remove the dough from the bowl. Split into 12 portions. Create 12 nice buns. Put them on baking paper on an oven tray. Cover with the thin towel and cling film. Allow to rise for 1h until the buns are doubled in size , ‘cheek to cheek’.
Preheat the oven at 210°.
Bake the buns for 8-10 minutes, until golden brown.Cool down. Eat immediately.  Put a few buns in the freezer and reheat shortly in the oven on a lazy Sunday morning.

For the real stuff, cover with a glaze (200 grams of powder sugar mixed with 35 ml of lemon juice). But, that’s not really my favorite.