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Print this Recipe    Cream Buns

CREAM BUNS

1 cake compressed yeast
1/4 cup sugar
1/2 cup luke warm milk
4 cups flour
1 cup lukewarm water
2 oz butter
pinch salt
1 egg yolk
1 tsp water

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

1/2 cup water
1 cup sugar
4 oz. butter
1/2 tsp vanilla

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.

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