These are a less sweet bun than their more famous cousin the Cinnamon roll which means you can devour more of them.
Makes 12 buns.
The dough takes about 1 1/2 to 2 hours to make. Start by combining the hot water, sugar and yeast in a cup, and leave somewhere warm.
In a large mixing bowl mix together the salt and flour. Heat the milk and canola oil in saucepan and whisk together.
When the yeast has bubbled up to twice the size add to the flour with the milk and oil. Mix well, then turn out onto a floured bench. Knead the dough for a minute until it becomes elastic, return to the bowl and cover with a tea towel. Put the bowl somewhere warm. The dough is ready to be used when it has doubled in size (this takes between 1 and 2 hours).
While the dough is rising make the lemon curd. In a small saucepan add about 1/4 cup of the soy milk, cornflour and sugar. Whisk together to make a paste then add the remaining soy milk. Over a medium heat constantly stir the curd until it is very thick, then add the lemon juice. Continue to stir for another minute and then set aside.
Pre-heat the oven to 190C / 375F.
When the dough is ready, punch it down to remove the air. Turn the dough out on to the bench and knead it for a minute until it is smooth and elastic. Cut the dough in half. Roll on half out into a long rectangle. Make sure that the thickness is even otherwise you will end up with vastly different size buns.
Spread half the curd on top, then roll the dough up tightly into a long roll. Cut into six scrolls. Repeat for the other half of the dough.
Place the buns about 1cm apart spaced in a greased lasagne dish and cover with aluminium foil. Bake for 30 minutes.
While the buns are baking, combine the icing sugar and lemon juice and set aside.
When the buns are cooked and cooled a little remove from the dish and turn upside down. Drizzle the icing sugar over the top and serve.