| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
24 |
Servings |
INGREDIENTS
| 1 |
|
Cake compressed yeast |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Lukewarm milk |
| 4 |
c |
Flour |
| 1 |
c |
Luke warm water |
| 2 |
oz |
Butter |
| 1 |
pn |
Salt |
| 1 |
|
Egg yolk |
| 1 |
ts |
Water extra |
| 1/2 |
c |
Water |
| 1 |
c |
Sugar |
| 4 |
oz |
Butter |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
MOCK CREAM FILLING
From: ynnuf@yetti.wanganui.gen.nz
Date: 5 Aug 1994 15:44:22 -0400
This is a recipe for the weight conscious (tongue in cheek)
Cream yeast with 1 tsp of the sugar. Add luke warm milk and let stand
10-15 mins. until frothy. Sift flour and remaining sugar into a bowl. Rub
in butter until mixture resembles fine breadcrumbs. Make a well in the
centre, add yeast mixture and luke warm water. Mix to a soft dough. Turn
onto floured surface and knead 5 mins. Place dough in a lightly oiled bowl.
Cover and stand in a warm place 1 hr. or until doubled in bulk. Punch down
in bowl. Turn on to floured surface and knead 5 mins. Divide into 24 equal
portions. Knead each portion of dough into a round. Put on a well greased
tray allowing room for spreading. Set in a warm place 10 mins. or until 1/2
doubled in size. Brush with combined egg-yolk and water. Bake in a hot oven
10 mins., reduce heat to moderate, bake a further 15 mins. or until golden
brown. Place buns on a wire rack, when cold split open, fill with raspberry
jam and mock cream. Dust each bun with icing sugar (confectionary sugar).
MOCK CREAM FILLING: Combine water and sugar. Stir over heat to dissolve
sugar. Bring to boil and remove and leave to get completely cold. Beat
together butter and vanilla until white and fluffy. Gradually add syrup,
beating until thick.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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