Best Canadian Mennonite Relief Sale Cream Buns Recipes

CANADIAN MENNONITE RELIEF SALE CREAM BUNS

Steps:

• BUNS: In heavy saucepan, heat milk over medium heat. Add 1/3 cup sugar, the shortening and salt, stirring until sugar is dissolved and shortening melted. Pour into large bowl; let cool until lukewarm.
• In small bowl, stir together water and remaining sugar, stirring to dissolve sugar; sprinkle yeast over surface. let stand in warm place for 10 minutes, until puffy. Whisk egg and yeast mixture into milk mixture. Beat in flour 1 cup at a time until smooth dough forms.
• Turn dough out onto lightly floured surface; knead in remaining flour until soft but not sticky dough forms. Knead for 8 to 10 minutes until dough is smooth and elastic. Form dough into ball; place in lightly oiled bowl, turning dough to coat with oil. Cover loosely with plastic wrap; let rise in warm, draft-free place for 1 1/2 hours or until doubled in size.
• Punch dough down; let dough rest for 10 minutes. Divide dough into 24 even-size pieces; shape into buns. Place on greased or parchment-paper lined baking sheets. Cover with damp towel; let rise at room temperature for 1 1/2 hours or until doubled in size. Preheat oven to 375 degrees F.
• Bake buns for 12 to 15 minutes until well risen and golden brown, and buns sound hollow when tapped on bases. Let buns cool on wire racks.
• CREAM FILLING: In large bowl, beat together sugar, milk and egg whites until smooth. Beat in shortening and vanilla until smooth and creamy. Split cooled buns, spread with filling and preserves and sift icing sugar over tops.
• Sara Waxman -- Canadian Back Roads and Country Cooking.

CREAM BUNS

Steps:

• NOTE: 2 tsp 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).
• cream yeast with 1 tsp of the sugar, add lukewarm milk, let stand 10 to 15 minutes until frothy.
• sift flour and remainging 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 a soft dough.
• turn out on to floured surface.
• knead 5 minutes.
• put dough into lightly oiled bowl.
• cover, 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.
• knead each portion of dough into a round.
• put rounds on well greased oven tray, 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 litle sifted icing sugar.
• Mock Cream:.
• combine water and sugar.sift over heat to dissolve sugar.bring to boil, remove from heat.
• when completely cold, beat butter and vanilla until white and fluffy, gradually pour in cold syrup, beating constantly.

BRITISH CREAM BUNS

Steps:

• Sift the dry yeast with the flour and sugar.
• Rub the butter into the dry mixture until you a fine crumb type mixture.
• Add the warm water and warm milk and salt combined together, into the dry mixture.
• Combine until a soft dough.
• Place onto a lightly floured board and knead 8 minutes.
• Of course all the above can be done in your electric mixer with a dough hook as you would any bread dough.
• Put dough into light oiled bowl, cover and let stand in a draft free warm area for 2 hours or until doubled.
• Punch dough down.
• Place again onto a board and knead by hand 4 minutes.
• Divide into 12 portions for the buns.
• Knead each portion into a nice round bun, and place onto a greased cookie sheet.
• Leaving enough room for rising in between.
• Set aside covered in a warm place until about 1/2 doubled in size or about 15 to 20 minutes.
• Brush with beaten yolk and water combined into a wash.
• Bake in a hot oven 450 degrees oven for 10 minutes.
• Reduce heat to 350 degrees for the last 15 minutes.
• Total baking time 25 minutes.
• OR until Golden brown-- Place on a wire rack to cool.
• When cold slit each bun and place in mock cream and a dab of lemon curd lengthwise in and along the slit.
• 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.
• Mock Cream.
• Make a sugar syrup with the water and sugar in a saucepot.
• Just dissolve and bring to a boil and boil three minutes.
• Remove from heat and cool completely.
• When syrup is cold, beat the butter with the vanilla for a long time until it is white in colour and fluffy.
• Gradually while mixer is still beating pour in the cold syrup, beat constantly.
• Fill buns with the mock cream, or use ontop of tarts of choice.