BRITISH CREAM BUNS
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...
Provided by andypandy
Categories Yeast Breads
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
CANADIAN MENNONITE RELIEF SALE CREAM BUNS
Some Mennonite bakers fill these light buns with sweetened whipped cream; others use the filling that follows. You can fill them with homemade preserves and a final dusting of icing sugar. Without the cream filling, the buns make great dinner rolls. Makes 24 buns.
Provided by Olha7397
Categories Yeast Breads
Time 45m
Yield 24 buns
Number Of Ingredients 15
Steps:
- BUNS: In heavy saucepan, heat milk over medium heat. Add 1/3 cup sugar, the shortening and salt, stirring until sugar is dissolved and shortening melted. Pour into large bowl; let cool until lukewarm.
- In small bowl, stir together water and remaining sugar, stirring to dissolve sugar; sprinkle yeast over surface. let stand in warm place for 10 minutes, until puffy. Whisk egg and yeast mixture into milk mixture. Beat in flour 1 cup at a time until smooth dough forms.
- Turn dough out onto lightly floured surface; knead in remaining flour until soft but not sticky dough forms. Knead for 8 to 10 minutes until dough is smooth and elastic. Form dough into ball; place in lightly oiled bowl, turning dough to coat with oil. Cover loosely with plastic wrap; let rise in warm, draft-free place for 1 1/2 hours or until doubled in size.
- Punch dough down; let dough rest for 10 minutes. Divide dough into 24 even-size pieces; shape into buns. Place on greased or parchment-paper lined baking sheets. Cover with damp towel; let rise at room temperature for 1 1/2 hours or until doubled in size. Preheat oven to 375 degrees F.
- Bake buns for 12 to 15 minutes until well risen and golden brown, and buns sound hollow when tapped on bases. Let buns cool on wire racks.
- CREAM FILLING: In large bowl, beat together sugar, milk and egg whites until smooth. Beat in shortening and vanilla until smooth and creamy. Split cooled buns, spread with filling and preserves and sift icing sugar over tops.
- Sara Waxman -- Canadian Back Roads and Country Cooking.
Nutrition Facts : Calories 217.6, Fat 5.8, SaturatedFat 1.6, Cholesterol 10.8, Sodium 112.2, Carbohydrate 37.9, Fiber 0.7, Sugar 19, Protein 3.6
CREAM BUNS
THIS IS MY ALLTIME FAVOURITE thing you can get in the bakery back home in new zealand, you can't get them here which is such a shame, borrowed a womans weekely recipe book of a friend and have to post it so i don't loose it. i cannot believe no-one has posted them yet
Provided by Perfect Pixie
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: 2 tsp of dry active yeast can be substituted for the compressed yeast. sift dry yeast with flour and sugar, rub in butter, add combined lukewarm milk and water, then proceed as for recipe).
- cream yeast with 1 tsp of the sugar, add lukewarm milk, let stand 10 to 15 minutes until frothy.
- sift flour and remainging sugar into bowl, rub in butter until mixture resembles fine breadcrumbs.
- make well in centre of dry ingredients, add yeast mixture and lukewarm water, mix to a soft dough.
- turn out on to floured surface.
- knead 5 minutes.
- put dough into lightly oiled bowl.
- cover, stand in warm place 1 hour or until dough has doubled in bulk.
- punch dough down in bowl.
- turn out on to floured surface: knead 5 minutes. divide into twelve even portions.
- knead each portion of dough into a round.
- put rounds on well greased oven tray, allowing room for spreading.
- set in warm place 10 minutes or until half doubled in size.
- brush with combined beaten egg yolk and extra water.
- bake in hot oven 10 minutes,reduce heat to moderate, bake further 15 minutes or until golden brown.
- put buns on wire rack.
- when cold, slit open, fill with raspberry jam and mock cream, dust each bun with a litle sifted icing sugar.
- Mock Cream:.
- combine water and sugar.sift over heat to dissolve sugar.bring to boil, remove from heat.
- when completely cold, beat butter and vanilla until white and fluffy, gradually pour in cold syrup, beating constantly.
FLEISCH PERISKY ( MEAT BUNS)
Fleisch perisky are traditionally served warm as a accompaniment for borscht, but they also make an exceptional appetizer or snack. A Mennonite lady in Winnipeg taught me how to make these. At Christmas they are very popular. Not many cooks make these, so if you are one that enjoys making them, you can have many customers. I have made over 300 DOZEN just before Christmas. If you have leftover dough, you can make zweibach or plain buns. These freeze well.
Provided by Shar-on
Categories Yeast Breads
Time 5h12m
Yield 20 dozen
Number Of Ingredients 16
Steps:
- Brown ground beef in a large skillet.
- Melt 1/2 cup margarine in a separate saucepan over medium heat.
- Add 2 T. flour, stirring to incorporate.
- Add dry onion soup mixes and water to make a thick gravy.
- Bring to boil.
- Pour gravy over browned beef and simmer for about 1 hour. (I do this in my oven),
- Add fine dry bread crumbs just enough so mixture hold together. Do this just before you start forming your meat buns.
- In my Bosch mixing bowl mix the warm water, sugar and yeast.
- Warm the milk, margarine and lard in the Microwave about 3 - 4 minutes, until marg and lard have melted.
- Add to yeast mixture, and add about 8 cups of flour.
- Allow this to proof, then add salt, egg and remaining flour, just enough to make a soft dough, allowing the machine to kneed the dough.
- Place dough in a large bowl ( I use my tupperware fix-n-mix bowl). Let rise 10 - 15 minutes.
- Form perisky by pinching off pieces of dough the size of a walnut. Flatten the dough in your palm of hand and put about 1 tsp. filling on the dough. Pinch dough around the filling to seal well.
- Place on baking sheets and let rise. You can often starting baking the first pans before you are finished panning the remaining ones.
- Bake at 400 deg. for 10 - 12 minutes or golden brown.
- Enjoy !
Nutrition Facts : Calories 458, Fat 13, SaturatedFat 5.5, Cholesterol 52.2, Sodium 500.5, Carbohydrate 63.4, Fiber 2.3, Sugar 1.2, Protein 19.7
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