-
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 white 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.
