REMEMBER them from schooldays? Cream buns made from this recipe taste just as good today. Makes 12.
YOU WILL NEED:
4 cups plain flour
60g (2oz) butter
1/4 cup sugar
1/2 cup lukewarm milk
1 cup lukewarm water
30g (1oz) compressed yeast
1 teaspoon water, extra
Combine 1/3 cup water and 1 cup sugar, stir over heat to dissolve sugar. Bring to boil, remove from heat. When completely cold, beat 125g (4oz) butter and 1/2 teaspoon vanilla until white and fluffy, gradually pour in cold syrup, beating constantly.
1. Cream yeast with 1 teaspoon of the sugar. Add lukewarm milk. Let stand 10 to 15 minutes until frothy.
2. Sift flour and remaining sugar into bowl. Rub in butter until mixture resembles fine breadcrumbs. Make well in centre of dry ingredients, add yeast mixture and lukewarm water, mix to soft dough. Turn out on to floured surface. Knead 5 minutes.
3. Put dough into lightly oiled bowl. Cover and stand in warm place 1 hour or until dough has doubled in bulk. Punch dough down in bowl. Turn out on to floured surface; knead 5 minutes. Divide into twelve even portions.
4. Knead each portion of dough into a round. Put rounds on well-greased oven trays, allowing room for spreading. Set in warm place 10 minutes or until half-doubled in size. Brush with combined beaten egg-yolk and extra water. Bake in hot oven 10 minutes, reduce heat to moderate, bake further 15 minutes or until golden brown. Put buns on wire rack; when cold, slit open, fill with raspberry jam and mock cream. Dust each bun with a little sifted icing sugar.
NOTE: Two teaspoons 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.
Recipe from The Australian Womens Weekly Home Library – Cooking Class Cookbook