Cream Buns

Instructions

1. 1

   Cream yeast with 1 tsp of the sugar.

2. 2

   Add luke warm milk and let stand 10−15 mins. until frothy.

3. 3

   Sift flour and remaining sugar into a bowl. Rub in butter until mixture resembles fine breadcrumbs.

4. 4

   Make a well in the centre, add yeast mixture and luke warm water.

5. 5

   Mix to a soft dough.

6. 6

   Turn onto floured surface and knead 5 mins.

7. 7

   Place dough in a lightly oiled bowl. Cover and stand in a warm place 1 hr. or until doubled in bulk.

8. 8

   Punch down in bowl.

9. 9

   Turn on to floured surface and knead 5 mins.

10. 10

    Divide into 24 equal portions.

11. 11

    Knead each portion of dough into a round.

12. 12

    Put on a well greased tray allowing room for spreading.

13. 13

    Set in a warm place 10 mins. or until 1/2 doubled in size.

14. 14

    Brush with combined egg−yolk and water.

15. 15

    Bake in a hot oven 10 mins., reduce heat to moderate, bake a further 15 mins. or until golden brown.

16. 16

    Place buns on a wire rack, when cold split open, fill with raspberry jam and mock cream.

17. 17

    Dust each bun with icing sugar (confectionary sugar).