Cream Buns

Description

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

Ingredients

• Plain Flour
• Butter
• Sugar
• Milk
• Water
• Compressed Yeast
• Egg Yolk
• Raspberry Jam
• Vanilla

Instructions

1. Sift dry yeast with flour and sugar, rub in butter, add combined lukewarm milk and water, then proceed as for recipe)
2. Cream yeast with 1 tsp of the sugar, add lukewarm milk, let stand 10 to 15 minutes until frothy
3. Sift flour and remainging sugar into bowl, rub in butter until mixture resembles fine breadcrumbs
4. Make well in centre of dry ingredients, add yeast mixture and lukewarm water, mix to a soft dough
5. Turn out on to floured surface
6. Knead 5 minutes
7. Put dough into lightly oiled bowl
8. Cover, stand in warm place 1 hour or until dough has doubled in bulk
9. Punch dough down in bowl
10. Turn out on to floured surface: knead 5 minutes
11. Divide into twelve even portions
12. Knead each portion of dough into a round
13. Put rounds on well greased oven tray, allowing room for spreading
14. Set in warm place 10 minutes or until half doubled in size
15. Brush with combined beaten egg yolk and extra water
16. Bake in hot oven 10 minutes, reduce heat to moderate, bake further 15 minutes or until golden brown
17. Put buns on wire rack
18. When cold, slit open, fill with raspberry jam and mock cream, dust each bun with a litle sifted icing sugar
19. Mock cream:
20. Combine water and sugar
21. Sift over heat to dissolve sugar
22. Bring to boil, remove from heat
23. When completely cold, beat butter and vanilla until white and fluffy, gradually pour in cold syrup, beating constantly