Ingredients for the dough:
1 Tbsp. instant yeast
5-6 cups flour
1 cup milk, scalded
1/2 cup lard
1/2 cup sugar
1 1/2 tsp. salt
2 eggs, beaten
1 cup warm water
Ingredients for the lemon curd (make this while the dough is rising):
1/2 cup sugar
1 Tbsp. cornstarch
1/8 tsp. salt
zest of 1 lemon
3 egg yolks, beaten
juice of 1 lemon and enough water to make 6 Tbsp.
1/4 cup butter, melted
Method for the lemon curd:
In a small saucepan, mix sugar,salt and cornstarch.
Stir in lemon zest, lemon juice and water. Stirring constantly cook over medium heat until the mixture thickens and is slightly bubbly.
Beat egg yolks well. Slowly pour a small amount of the hot mixture over the yolks, whisking immediately so the eggs don't begin to cook. Pour this combined mixture back into the sauce pan with the remaining hot lemon mixture and cook a few more minutes, stirring constantly.
Remove from heat and add butter. Stir well and cover with plastic wrap until ready to spoon onto buns.
Method for the dough:
In a large bowl stir together dry instant yeast and 1 cup flour.
Scald milk and add lard. Stir until lard is completely melted. ( I cut lard into small pieces so they melt faster)
Stir sugar and salt into hot milk mixture.
Beat eggs well and add the warm water. Pour hot milk mixture into eggs stirring well.
Add all the liquid to the yeast and flour mixture. Stir well. Then incorporate at least 3 cups of flour to make a soft sticky dough. Using the remaining flour continue adding as you knead until your dough is smooth, but still very soft. Do not over knead this dough. Over kneading will cause these buns to lose their nice soft texture.
Cover and place in a warm draft free area to rise until double in bulk. Approximately 45 minutes.
Punch down dough. Pinch off small pieces of dough (remember, you'll get about 3 dozen from this recipe) press your thumb through the center to make a hole, stretch the dough a bit and then twist into a figure eight. Place bun onto parchment lined baking sheets leaving room between for them to rise.
Drop a teaspoon of lemon curd into the center of each end of the eight. Allow buns to rise another 45 minutes.
Bake in 375º oven for 12-15 minutes until lightly browned. Remove to cooking rack
Once completely cooled drizzle with an icing made by stirring together 1 1/2 cups of icing sugar, 1 tbsp melted butter, 1/4 tsp vanilla and a few drops of warm water at a time until you have a thin but not watery icing. If it gets too thin add a bit more icing sugar. Enjoy!