recipes:holiday_sweet_buns
no way to compare when less than two revisions
Differences
This shows you the differences between two versions of the page.
| — | recipes:holiday_sweet_buns [2019/10/26 21:46] (current) – created Celti | ||
|---|---|---|---|
| Line 1: | Line 1: | ||
| + | ====== Holiday Sweet Buns ====== | ||
| + | <block small rightalign> | ||
| + | * 1 qt. whole milk | ||
| + | * 1 c. plus a pinch sugar | ||
| + | * 3 tsp. salt | ||
| + | * 1 c. neutral vegetable oil (canola or safflower) | ||
| + | * 3 large eggs, beaten | ||
| + | * 9–11 c. cake flour | ||
| + | * ¼ c. lukewarm water (110–115°F) | ||
| + | * ½ oz. (2 packages) active dry yeast | ||
| + | ===== Preparation ===== | ||
| + | * In a pre-warmed bowl or mug, sprinkle the yeast on lukewarm water; add a pinch of sugar and let proof. | ||
| + | * Scald the milk, then add the sugar, oil, and salt. | ||
| + | * Add the proofed yeast and then the beaten eggs to the milk mixture. | ||
| + | * Slowly add the flour and gradually knead the mixture by hand until it becomes a very sticky dough; the amount of flour will vary widely depending on environmental factors. | ||
| + | * Cover the dough and let it rise until doubled. | ||
| + | * Oil your hands, then punch down the down and shape into buns, roughly golf-ball sized. | ||
| + | * Place buns on baking sheets, cover, and again let rise until doubled. | ||
| + | * Bake at 350°F for 10–15 minutes per sheet. | ||
| + | * Each batch should make between 30 and 40 buns. | ||
recipes/holiday_sweet_buns.txt · Last modified: 2019/10/26 21:46 by Celti