Lemon Zest Knot Recipe – Easy Indian-Style Sweet Buns

Last Updated on 2 months by Neha Deshmukh

Lemon Zest Knot Recipe – Easy Indian-Style Sweet Buns

Hey everyone! I’m so excited to share this recipe with you. These Lemon Zest Knots are seriously addictive – soft, sweet, and with a lovely hint of citrus. I first made these during a particularly gloomy monsoon season, and the bright, cheerful flavour instantly lifted my spirits. They’re surprisingly easy to make, and the aroma while they bake is just heavenly! Perfect with a cup of chai or even a strong espresso.

Why You’ll Love This Recipe

These aren’t your average sweet buns. The combination of the soft, slightly chewy dough with the bright lemon zest and generous sugar coating is just chef’s kiss. They’re a little bit special, a little bit fancy, but totally achievable for a weekend baking project. Plus, they’re a wonderful way to impress your family and friends (or just treat yourself – no judgement here!). They’re a delightful twist on classic Indian bakery-style treats.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful knots:

• 1.5 cup plain flour (maida or all-purpose flour) – about 190g
• 0.5 cup warm water – about 120ml
• 1.25 tsp active dry yeast – about 4g
• 0.25 tsp salt – about 1.5g
• 1 tsp lime or lemon zest
• 40g unsalted butter, cold
• 0.33 cup sugar – about 65g (for coating)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind for the best results:

• Maida Flour: We’re using maida (all-purpose flour) here, which gives these knots that lovely soft texture. You can find it easily in any Indian grocery store.
• Active Dry Yeast: Active dry yeast is readily available in India now, but make sure yours is fresh! If you’re unsure, test it with a little warm water and sugar – it should get frothy within 10 minutes.
• Lime vs. Lemon: Traditionally, in many parts of India, lime is used more often than lemon. Feel free to use either! Lime will give a slightly more floral flavour, while lemon is a bit brighter. I personally love using a mix of both.
• Unsalted Butter: Using unsalted butter is key so you can control the sweetness. Make sure it’s cold – this helps create that flaky texture in the dough.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, dissolve the yeast in the warm water and let it sit for 10-15 minutes until it gets nice and frothy. This means your yeast is alive and kicking!
2. In a mixing bowl, combine the flour and salt. Now, add the cold butter and use your fingertips (or a pastry blender) to mix it in until the mixture resembles coarse sand. Don’t overwork it!
3. Stir in the lemon zest, then pour in the yeast mixture. Mix everything together until a soft dough ball forms. It might be a little sticky at first, that’s okay.
4. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about an hour, or until it has doubled in size. Patience is key here!
5. Once risen, gently punch down the dough to release the air. Wrap it tightly in cling film and refrigerate for at least an hour, or even up to 24 hours. This chilling time develops the flavour and makes the dough easier to work with.
6. When you’re ready to bake, roll the chilled dough out into a square, about ¼ inch thick. Cut it into 2×2-inch portions.
7. Roll each portion into a rope, about 6-8 inches long. Tie it into a simple knot, and then generously coat it in sugar. Don’t be shy with the sugar – that caramelized coating is the best part!
8. Arrange the knots on a baking tray lined with parchment paper, leaving a little space between each one. Bake in a preheated oven at 160°C/325°F for about 20 minutes, or until the sugar caramelizes and the knots are golden brown.

Expert Tips

• Don’t skip the chilling step! It really makes a difference in the texture and flavour.
• If your dough is too sticky, add a tablespoon of flour at a time until it comes together.
• Keep a close eye on the knots while they’re baking – the sugar can burn quickly.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a good quality plant-based butter and use a plant-based milk alternative in place of any milk called for in other recipes using this dough.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level: My friend Priya adds a pinch of cardamom powder to the dough for a warm, fragrant twist. It’s delicious!
• Festival Adaptations: These are lovely to serve during Diwali or Christmas. You could even add a sprinkle of festive sprinkles to the sugar coating.

Serving Suggestions

These Lemon Zest Knots are best served warm, straight from the oven. They’re amazing with a cup of espresso, a glass of cold milk, or even a steaming mug of masala chai. They also make a lovely little treat with afternoon tea.

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month. Just reheat them in the oven for a few minutes to restore their warmth and crispness.

FAQs

1. Can I use instant yeast instead of active dry yeast?

Yes, you can! If using instant yeast, you can skip the proofing step and add it directly to the flour.

2. My dough isn’t rising, what could be the problem?

Make sure your yeast is fresh and your water is warm (not hot!). Also, the room temperature plays a role – if it’s too cold, the dough won’t rise as well.

3. Can I make these knots ahead of time and freeze them?

Yes, you can! Freeze the unbaked knots on a baking tray, then transfer them to a freezer bag once frozen. Bake them straight from frozen, adding a few extra minutes to the baking time.

4. What is the best way to get a good lemon zest flavor?

Use a microplane zester to get fine lemon zest. Avoid grating the white pith underneath the zest, as it can be bitter.

5. Can I substitute the sugar with jaggery or another sweetener?

You can experiment with jaggery or other sweeteners, but the flavour and texture might be slightly different. Jaggery will give a more caramel-like flavour.