Sift the flour and salt into a large mixing bowl.
Stir in the sugar, then make a well in the centre.
In a separate jug, whisk together the single cream, 2 lightly beaten eggs, and the fast-action yeast.
Pour the wet mixture into the well along with the lemon zest. Use your hands or a wooden spoon to mix everything into a soft, slightly sticky dough. If it feels overly wet, add a little more flour one tablespoon at a time.
Cover the bowl with cling film and leave it to prove in a warm, draught-free place for 10 minutes.
Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
Divide the dough equally between 12 greased muffin moulds.
Brush the top of each bun with the remaining beaten egg for the glaze.
Cover the tray loosely with cling film and let the buns prove for a further 20 minutes, or until they have risen by about one-third.
While the buns are proving, preheat your oven to 170°C (340°F) / 150°C Fan / Gas Mark 3½.
Remove the cling film and bake for 10–12 minutes until the buns are a beautiful golden brown and sound hollow when tapped on the bottom.
Let them cool slightly in the tin before transferring to a wire rack. Dust generously with icing sugar and serve warm.
Freeze any leftovers as soon as they are completely cool to lock in their freshness.
