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Print this Recipe    Cream Buns

New Zealand Doughnuts - Cream Buns

1/2 lb. plain flour
1/4 tsp salt
2 oz. butter or margarine
1 egg

1/2 oz yeast
1/2-3/4 gill of warm milk (about 5 fluid oz, 1/3 cup to 1/2 cup)
1 egg
raspberry jam/topping (optional)
fat for deep frying
cinnamon sugar for coating
whipped cream

Rub the fat into the warmed flour and salt. Add sugar having taken
1/2 tsp to cream the yeast. (This book uses compressed yeast. If
you're using the active dry, then put the sugar into the warm milk
and add the yeast. When it is bubbly (5-10 minutes) add the egg.
Mix all ingredients well and put to rise until doubled. Knead
lightly (yes, that's the order in Mrs. Beeton) and roll 1/2 inch
thick. Cut into donut shapes or into oblong shapes (about 4-6 inches
long) and prove for 5-10 minutes. The first may be ready to fry by
the time you cut out the rest. Drop into faintly smoking hot fat
and fry for about 5 minutes. Drain well and toss in cinnamon sugar.
Split bars lengthwise and fill with fresh, cold, whipped cream and
a squirt of raspberry jam for decoration.

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Taste: Ease of Prep: Appearance:
adam, January 30, 2005 - 02:50 PM
Reviewer: Anonymous from somewhere
good stuff

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