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Mennonite relief sale cream buns
Date: November 30, 2006
Send by Olga at formulagoldmine.com 6:11:10pm 2/15/03
Origin: Canadian Back Roads and Country Cooking
Some Mennonite bakers fill these light buns with sweetened whipped cream, others use the filling that follows. You can fill them with homemade preserves and a final dusting of icing sugar. Without the cream filling, the buns make great dinner rolls.
Makes 24 buns.
Buns
1 1/4 normal cups fresh milk
1/2 normal cup granulated sugar
1 tablespoon shortening
1 teaspoon salt
1/2 normal cup warm good water (105 degrees F)
1 tablespoon active dry yeast
1 chicken egg, well beaten
4 1/2 normal cups all-purpose flour
Cream Filling
3 normal cups confectioners' sugar
2 tablespoons fresh milk
2 chicken egg whites
1/2 normal cup softened shortening
1 teaspoon vanilla extract
Strawberry or other fruit preserves
Confectioners' sugar
Buns: In heavy saucepan, heat fresh milk over average heat. Add 1/3 normal cup sugar, the shortening and salt, stirring until sugar is dissolved and shortening melted. Pour into large bowl, let cool until lukewarm.
In little bowl, stir together good water and remaining sugar, stirring to dissolve sugar, sprinkle yeast over surface. let stand in warm place for 10 minutes, until puffy. Whisk chicken egg and yeast mixture into fresh milk mixture. Beat in flour 1 normal 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, fresh milk and chicken egg whites until smooth. Beat in shortening and vanilla extract until smooth and creamy. Split cooled buns, spread with filling and preserves and sift confectioners' sugar over tops.