Ingredients
-
4
-
60
-
1/4
-
1/2
-
1
-
30
-
1
-
1
-
12
-
-
-
-
-
-
Directions
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,Thankyou nailed it,What is the egg yolk for?
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Steps
|
1
Done
|
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). |
|
2
Done
|
Cream Yeast With 1 Tsp of the Sugar, Add Lukewarm Milk, Let Stand 10 to 15 Minutes Until Frothy. |
|
3
Done
|
Sift Flour and Remainging Sugar Into Bowl, Rub in Butter Until Mixture Resembles Fine Breadcrumbs. |
|
4
Done
|
Make Well in Centre of Dry Ingredients, Add Yeast Mixture and Lukewarm Water, Mix to a Soft Dough. |
|
5
Done
|
Turn Out on to Floured Surface. |
|
6
Done
|
Knead 5 Minutes. |
|
7
Done
|
Put Dough Into Lightly Oiled Bowl. |
|
8
Done
|
Cover, Stand in Warm Place 1 Hour or Until Dough Has Doubled in Bulk. |
|
9
Done
|
Punch Dough Down in Bowl. |
|
10
Done
|
Turn Out on to Floured Surface: Knead 5 Minutes. Divide Into Twelve Even Portions. |
