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Prep 15 mins
Cook 3 hrs
This is a nice easy baked doughnut type bun.. would buy these in the school cafe... on the way home from school many many times..we would gobble them up...
- 4 cups unbleached all-purpose flour
- 2 ounces salted butter
- 1⁄3 cup granulated sugar
- 2 teaspoons active dry yeast
- 1 cup warm water
- 1⁄2 cup warm whole milk
- 1⁄2 teaspoon salt (dissolved in the milk)
- 1 beaten egg yolk
- 1 teaspoon cold water
- 1⁄3 cup water
- 1 cup sugar
- 4 ounces butter
- 1 teaspoon vanilla
- 1 dash salt, if desired
- Sift the dry yeast with the flour and sugar.
- Rub the butter into the dry mixture until you a fine crumb type mixture.
- Add the warm water and warm milk and salt combined together, into the dry mixture.
- Combine until a soft dough.
- Place onto a lightly floured board and knead 8 minutes.
- Of course all the above can be done in your electric mixer with a dough hook as you would any bread dough.
- Put dough into light oiled bowl, cover and let stand in a draft free warm area for 2 hours or until doubled.
- Punch dough down.
- Place again onto a board and knead by hand 4 minutes.
- Divide into 12 portions for the buns.
- Knead each portion into a nice round bun, and place onto a greased cookie sheet.
- Leaving enough room for rising in between.
- Set aside covered in a warm place until about 1/2 doubled in size or about 15 to 20 minutes.
- Brush with beaten yolk and water combined into a wash.
- Bake in a hot oven 450 degrees oven for 10 minutes.
- Reduce heat to 350 degrees for the last 15 minutes.
- Total baking time 25 minutes.
- OR until Golden brown-- Place on a wire rack to cool.
- When cold slit each bun and place in mock cream and a dab of lemon curd lengthwise in and along the slit.
- Dust all over with powdered icing sugar-- These are not sweet buns-- for added sweetness can place a jam of choice into the cut, with the cream.
- Mock Cream.
- Make a sugar syrup with the water and sugar in a saucepot.
- Just dissolve and bring to a boil and boil three minutes.
- Remove from heat and cool completely.
- When syrup is cold, beat the butter with the vanilla for a long time until it is white in colour and fluffy.
- Gradually while mixer is still beating pour in the cold syrup, beat constantly.
- Fill buns with the mock cream, or use ontop of tarts of choice.
What a find! Thank you for this recipe.
This was an excellent recipe! I made them during the day and took them to my boyfriend's work site for afternoon tea and they were gone in seconds! They were easy to cook and a great sucess :)