Step 1

In the bowl of a stand mixer with the dough hook attachment, combine flour, caster sugar and yeast. Warm milk and butter gently in the microwave or a saucepan until butter has melted and milk is lukewarm. Add to flour mixture with eggs and mix until just combined. Add lemonade and mix for a further 6 minutes until smooth and pliable and the dough bounces back when you press it. Alternatively, combine ingredients in a bowl with a wooden spoon to form a shaggy dough, then turn out onto a lightly floured surface and knead for 10 minutes until smooth and pliable.

Step 2

Place dough in a greased bowl, cover with clingfilm and a clean tea towel, and place in a warm position for 1 hour to rise.

Step 3

Preheat oven to 190C. Line an oven tray with baking paper.

Step 4

Once dough has risen, turn out onto a lightly floured surface and knead for 1-2 minutes. Divide into 12 even pieces and form each piece into a small ball. Place on oven tray close together but not quite touching. Leave for 30 minutes to rise slightly.

Step 5

Bake for 18-20 minutes until golden on the top and cooked through. Allow to cool.

Step 6

To make icing, sift icing sugar into a bowl. Add lemonade gradually until the desired consistency is reached.

Step 7

When buns are cool, place lemon curd in a piping bag with a open nozzle attachment. Press a hole in the side of each bun with your finger or the end of a wooden spoon. Push piping nozzle into the hole and squeeze the bag so about a tablespoon of lemon curd fills the space.

Step 8

Spread icing over the top of the bun and garnish with yellow sprinkles.