British Cream Buns

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 4 cups unbleached all-purpose flour
• 2 ounces salted butter
• 1/3 cup granulated sugar
• 2 teaspoons active dry yeast
• 1 cup warm water
• 1/2 cup warm whole milk
• 1/2 teaspoon salt (dissolved in the milk)
• 1 beaten egg yolk
• 1 teaspoon cold water
• 1/3 cup water
• 1 cup sugar
• 4 ounces butter
• 1 teaspoon vanilla
• 1 dash salt, if desired

Recipe

• 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 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.