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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift the dry yeast with the flour and sugar. | 2. Rub the butter into the dry mixture until you a fine crumb type mixture. | 3. Add the warm water and warm milk and salt combined together, into the dry mixture. | 4. Combine until a soft dough. | 5. Place onto a lightly floured board and knead 8 minutes. | 6. Of course all the above can be done in your electric mixer with a dough hook as you would any bread dough. | 7. Put dough into light oiled bowl, cover and let stand in a draft free warm area for 2 hours or until doubled. | 8. Punch dough down. | 9. Place again onto a board and knead by hand 4 minutes. | 10. Divide into 12 portions for the buns. | 11. Knead each portion into a nice round bun, and place onto a greased cookie sheet. | 12. Leaving enough room for rising in between. | 13. Set aside covered in a warm place until about 1/2 doubled in size or about 15 to 20 minutes. | 14. Brush with beaten yolk and water combined into a wash. | 15. Bake in a hot oven 450 degrees oven for 10 minutes. | 16. Reduce heat to 350 degrees for the last 15 minutes. | 17. Total baking time 25 minutes. | 18. OR until Golden brown-- Place on a wire rack to cool. | 19. When cold slit each bun and place in mock cream and a dab of lemon curd lengthwise in and along the slit. | 20. 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. | 21. Mock Cream. | 22. Make a sugar syrup with the water and sugar in a saucepot. | 23. Just dissolve and bring to a boil and boil three minutes. | 24. Remove from heat and cool completely. | 25. When syrup is cold, beat the butter with the vanilla for a long time until it is white in colour and fluffy. | 26. Gradually while mixer is still beating pour in the cold syrup, beat constantly. | 27. Fill buns with the mock cream, or use ontop of tarts of choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	4	cups	unbleached	-	-	-	-
butter	2	ounces	salted	323.19	14.8497	10.0983	27.215999999999998
sugar	1/3	cup	granulated	106.6	20.0027	3.3367	1.6640000000000001
active yeast	2	teaspoons		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
milk	1/2	cup		74.42	5.8316	3.843	3.9894
salt	1/2	teaspoon		-	-	-	-
egg yolk	1	beaten		-	-	-	-
water	1	teaspoon		0.0	0.0	0.0	0.0
water	1/3	cup		0.0	0.0	0.0	0.0
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
butter	4	ounces		323.19	14.8497	10.0983	27.215999999999998
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
salt	1	dash		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.