My recipe for Whitby Lemon Buns using sourdough starter; these famous Yorkshire buns have been made in Botham’s of Whitby for over 100 years.
A Yorkshire Tea Time Recipe
North Yorkshire, my home county and one that I miss so much sometimes. And, it’s not just the coastline, moors and people I miss, but I miss some of my favourite cafes, shops and bakeries, such as Botham’s of Whitby and their Whitby Lemon Buns
Whitby Lemon Buns are light and airy, with plump sultanas inside them and rather generous dollop of lemon icing on top. They are quintessential Yorkshire bakes, insofar as they are plump. generous and filling.
I have enjoyed many a Whitby Lemon Bun whilst strolling on the seafront, or whilst climbing the many steps to the abbey at the top of the hill, which overlooks Whitby harbour and the town.
You can order your supplies of Whitby Lemon Buns directly from Botham’s, as I have done in the past, or, you can attempt to make your own Lemon Buns with sourdough starter, which makes a heftier and more substantial bun, but in the manner of a real Botham’s Whitby Lemon Bun.
I am really pleased with my sourdough recipe for these Lemon Buns, they rose beautifully and were bursting with sultanas, whilst the tangy lemon icing really was the “icing on the cake”!
You can make these with a non sourdough starter too, just follow my recipe for Yorkshire Tea Cakes, but use all white bread flour, omitting the mixed spice and add the same amount of sultanas in this recipe, as well as making the same fresh lemon icing.
Make a batch of these lovely Lemon Buns for afternoon tea, or for the school and office lunch box, making sure you keep some aside for elevenses too.
Slide Show of Method
More Yorkshire Recipes
- Traditional Yorkshire Parkin
- YORKSHIRE STICKY FRUIT BUNS – SOURDOUGH
- Yorkshire Teacakes Recipe
- Home away from Home: Betty’s Fat Rascals Recipe
- Yorkshire Potted Ham
- Yorkshire Season Pudding with Herbs
- Grandma’s Traditional Yorkshire Pudding Recipe
- Potted Shrimps for a Traditional Yorkshire Shrimp Tea
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About Botham’s of Whitby
- Elizabeth Botham set up her bakery in the ancient fishing port of Whitby over 150 years ago.
- She began by selling her bread and cakes from a basket at the local market and eventually bought the premises on Skinner Street.
- Botham’s traditions are now proudly continued by the fifth generation of her family.
- Find more history here: Elizabeth Botham and our history
Notes and Substitutions
- You can make these with a non sourdough starter using this recipe here: Yorkshire Tea Cakes – Omit the mixed spice, use all white flour and add sultanas to the mix, Finish off with the lemon icing.
- You can omit the sultanas and make a plain bread bun with the lemon icing.
- M & S add lemon curd to their Whitby Lemon Buns. You can add lemon curd before baking if you wish.
- The buns can be baked ahead of time, then frozen. Defrost and add lemon icing once they are fully defrosted.
- If you don’t want to bake these, order them here from Botham’s! WHITBY LEMON BUNS (PACK OF 4) – TO POST
Botham’s Whitby Lemon Buns
Recipe for Whitby Lemon Buns
Whitby Lemon Buns
Yorkshire, my home county and one that I miss so much sometimes. And, it's not just the coastline, moors and people I miss, but I miss some of my favourite cafes, shops and bakeries, such as Botham's of Whitby and their Whitby Lemon Buns.
Whitby Lemon Buns are light and airy, with plump sultanas inside them and rather generous dollop of lemon icing on top. They are quintessential Yorkshire bakes, insofar as they are plump. generous and filling.
I have enjoyed many a Whitby Lemon Bun whilst strolling on the seafront, or whilst climbing the many steps to the abbey at the top of the hill, which overlooks Whitby harbour and the town.
You can order your supplies of Whitby Lemon Buns directly from Botham's, as I have done in the past, or, you can attempt to make your own Lemon Buns with sourdough starter, which makes a heftier and more substantial bun, but in the manner of a real Botham's Whitby Lemon Bun.
I am really pleased with my sourdough recipe for Whitby Lemon Buns, they rose beautifully and were bursting with sultanas, whilst the tangy lemon icing really was the "icing on the cake"!
You can make these with a non sourdough starter too, just follow my recipe for Yorkshire Tea Cakes, but use all white bread flour, omitting the mixed spice and add the same amount of sultanas in this recipe, as well as making the same fresh lemon icing.
Make a batch of these Whitby Lemon Buns for afternoon tea, or for the school and office lunch box, making sure you keep some aside for elevenses too.
Ingredients
- BUNS:
- 150g recently fed sourdough starter
- (Feed it with 90g flour and 90g water 2 to 3 hours before you need to start the dough)
- 10g sea salt
- 320ml tepid filtered water
- 80g melted butter
- 1 large free-range egg, beaten
- 50g white caster sugar
- 500g extra strong white bread flour
- Grated zest of 1 lemon
- 100g sultanas
- LEMON ICING:
- 150g icing sugar
- Juice of 1 fresh lemon
Instructions
1. 2 to 3 hours before you want to start your sourdough buns, take the starter out of the fridge and feed it with 90g filtered water and 90g strong white bread flour. Mix well, cover with cling film (or a shower cap) and set to one side to start working. After 2 to 3 hours the starter should be frothy and light with lots of bubbles and it may be making a noise, as in singing! It's now ready to use. Put the covered starter back in the fridge until it is needed next time you want to bake.
2. Place the sourdough starter into a large bowl and add the salt, water, melted butter, beaten egg, sugar and the flour. Mix until it has all come together in a rough ball.
3. After an hour, uncover it and with your hands, bring the dough from the outside, and fold it into the middle. Then add the grated lemon zest and sultanas, and fold them into the dough. Do this for about 15 to 20 times - I find it is easier if I rotate the bowl at the same time. Cover it and set to one side.
4. Do the folding and turning action two or three more times over the next few hours, by this time the dough will be smooth, elastic and sticky. I start this at about 3pm to 4pm and the dough is ready to bulk prove overnight at about 8pm to 9pm.
5. Once the dough is smooth and elastic (see above) and it will have risen by now too, cover with cling film/shower cap and set to one side in a cool place to prove overnight. (I use my pantry which is about 10 degrees C or my fridge if I have room)
6. In the morning, the dough will have risen overnight and you will have a large, round ball of smooth dough that's ready to bake after the buns have been shaped.
7. Line a large baking tray/sheet with non-stick baking parchment. Turn the dough out onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Place the buns onto the prepared baking tray/sheet. Cover the buns with the tea towel and set aside to rest for 20 -30 minutes.
8. Pre-heat the oven to 200C/190C Fan/400F/375F Fan/Gas mark 6 whilst the buns are resting.
9. Bake the buns in the pre-heated oven for 20 to 25 minutes, or until pale golden-brown, and when they are turned over and tapped underneath they sound hollow. Allow the buns to cool on a wire rack.
10. Make the lemon icing by adding the fresh lemon juice to the sifted icing sugar and mix well until you have a thick, shiny icing.
11.Spoon the lemon icing over the buns.
12. Serve them split and buttered, or as is traditional in Whitby, cut them in half and turn the lemon iced top inside with the butter, like a sandwich! It's up to you.
Notes
You can make these with a non sourdough starter using this recipe here: Yorkshire Tea Cakes - Omit the mixed spice, use all white flour and add sultanas to the mix, Finish off with the lemon icing.
You can omit the sultanas and make a plain bread bun with the lemon icing.
M & S add lemon curd to their Whitby Lemon Buns. You can add lemon curd before baking if you wish.
The buns can be baked ahead of time, then frozen. Defrost and add lemon icing once they are fully defrosted.
If you don't want to bake these, order them here from Botham's! WHITBY LEMON BUNS (PACK OF 4) - TO POST
Nutrition Information
Yield 12 Lemon Buns Serving Size 1Amount Per Serving Calories 333Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 30mgSodium 388mgCarbohydrates 63gFiber 2gSugar 24gProtein 7g
I’m linking this recipe to Cook Blog Share Week 3
Pawan says
Hello these buns look lovely. I was just wondering though if you have gluten free recipes? Thank you. Pawan ps I live in Canada.
Karen Burns-Booth says
Hi Pawan,
I do have some gluten free recipes but none for bread, as I’m not experienced enough to offer GF alternatives when in comes to bread baking, other than offering gluten free flour as an idea, which doesn’t work with sourdough.
Karen
Mary says
Well, I never ever thought of doing that – turning the top to the centre like a sandwich filling!!! I will be doing that with everything now. I always saved the top for last because the topping was the ‘best’ bit.
By the way, those look like lovely buns (with yummy icing). :)))
Karen Burns-Booth says
Thanks so much for your lovely comments Mary!
Yes, a lemon icing sweet bun sandwich, not a bad idea eh? 🙂
Have a lovely weekend.
Karen
Caz McLaughlin says
Great recipe, Karen. I have really got stuck in to sour dough over the festive season. I love sharing bread(hence the “breaking of bread together” has become almost a ritual of our own………….. we LOVE ‘Friendship Bread,’ done in the Amish style and Christmas/New Year provides the perfect opportunity to roll up the sleeves and teach the young folk what it’s all about….. Having to endure the heat of a Southern Hemisphere summer doesn’t stop the bakers in the family from rustling up a loaf or three……….Living in Australia at the present time and as Australia Day falls on the 26th January our festive season tends to extend from the end of November (with many firms scheduling there end-of-year Christmas Parties for this time) right through to the end of January. Then we have a brief lull until Lent celebrations and the inevitable Hot Cross Bun! Such is life. 🙂 Taking the Rough Puff Pastry with the Smooth……….
Karen Burns-Booth says
Hi Caz
Love the extension of the festive period in Australia, although I do follow the original days of Christmas, and the hibernation period up to Candlemas day on the 2nd February!
I’m creating new sourdough recipes this weekend, which I hope to share here soon.
Enjoy your Sunday!
Karen
Corina Blum says
I haven’t got into sourdough yet but I do love lemon buns! I’m also missing Yorkshire as it’s where I grew up and I didn’t manage to visit at all last year. I’d love one of these buns next time I do go though!
Karen Burns-Booth says
You can also make these with regular bread dough too Corina 🙂
Rebecca - Glutarama says
Oh my goodness me you have me melting into my seat reading this and drooling over the photos. I love to hear the history behind bakes and recipes so this has been a wonderful read.
Karen Burns-Booth says
Thanks Rebecca, I love writing about historical recipes and I love baking too, Karen
Marita says
Oh, these look amazing. Makes me want to go back to the UK. I have been to Whitby once when I was living in Durham. Mainly to see Dracula’s castle, and then we had fish and chips! I cannot believe I missed those buns! Now I have to go back again … or make yours 🙂 x
Karen Burns-Booth says
Whitby is such a fabulous place to visit, as is Durham too.
Kacie Morgan says
I really love the look of these. I spotted them on Facebook earlier and they gave me one hell of a sugar craving! I love lemon in buns and cakes – it just goes so well with sweet things. Wish I could try one of your Whitby lemon buns.
Karen Burns-Booth says
Thanks Kacie, these really are rather special and are perfect with a cuppa. Karen
Choclette says
You’re the queen of old-fashioned bakes Karen. I so want to bite into one of those lemon buns. Love that they’re made with sourdough. I sometimes use mine for sweet buns too, but not nearly enough. I missed out on Botham’s when we visited Whitby a few years ago – bother!
We did have fish and chips on the sea front though – or at least CT did, I just had chips.
Karen Burns-Booth says
Fish and chips on the seafront is also essential too! Or, just chips too 🙂 Karen
Janice says
I’ve never heard of these buns before but they sound so delicious. I am making my first sourdough loaf today so they may be coming to my table soon!
Karen Burns-Booth says
Good luck with the sourdough Janice 🙂 Thanks for popping by too
sherry says
these look delicious karen. They look a bit like scones in fact. love the idea of lemon icing.
cheers
sherry
Karen Burns-Booth says
I LOVE lemon in all baking! Thanks Sherry 🙂
Kate says
Oh I love the look of these – I visited Whitby for the first time last year, what a special place. But now I’m a bit gutted that I didn’t try one of these – just chips in newspaper on the seafront (which were pretty special!). I have such crockery envy whenever I visit your blog – what a beautiful collection you have! Pinning these to try soon x
Karen Burns-Booth says
Thanks Kate. Chips in newspaper is a good thing too 🙂 I love Whitby and used to live nearby. Karen
Nic | Nic's Adventures & Bakes says
Thanks for sharing, these look a lovely tea time treat 🙂
Karen Burns-Booth says
They are a lovely tea time treat 🙂
Midge @ Peachicks' Bakery says
What a fab use for soudough! They look so good! Definitely pinning for later so I can make a safe version for me! 🙂
Karen Burns-Booth says
They are SO delicious and a real tea time treat! Karen
Midge @ Peachicks' Bakery says
These sound amazing! Love lemon in bakes & definitely pinning to adapt later!
Karen Burns-Booth says
Thanks so much! Karen
Cat | Curly's Cooking says
These look and sound absolutely delicious.
Karen Burns-Booth says
Thank you so much Cat!
Eb Gargano | Easy Peasy Foodie says
YUM! I love this kind of bun – it’s the sort of thing I treat myself to on a trip to a cafe… when such things were allowed *sob*. Eb 🙂
Karen Burns-Booth says
I KNOW Eb – I cannot wait to get back to a tea room for a sticky bun!
Sisley White says
Lemon buns are the most childhood memory making food for me. I still adore them! I need to make these ASAP
Karen Burns-Booth says
Thanks so much Sisley – these are a firm favourite here! Karen
Christine Boyle says
Hello Karen. I was browsing online and came across your website. We stayed with you & Malcolm a few times in Montpelier when we were buying our house in Les Epeaux. You were both so kind to Billy and myself and we have such lovely memories of delicious meals in your beautiful home & outdoors in the lovely garden. I hope you & Malcolm are well & managing to stay safe in these terrible times .It sounds like you’ve settled well in Wales. Would be great to hear from you.
Love from Christine & Billy Boyle xx
Karen Burns-Booth says
Hello Christine,
We often talk about you and Billy and I DID send you an email just after my mum died in 2018.
LOVELY to hear from you and I will email you again!
Karen xxx