Fresh Cream Buns

Ingredients

750g Plain Flour
2 x 7 Sachets Active Dry Yeast
1/2 Teaspoon CSR Caster Sugar
150ml Water
150ml Milk
125g Butter
30g Lard
Fresh or Thick Cream
Blood Plum Jam

Method

1 : Sift flour, yeast and CSR Caster Sugar together in a large bowl.
2 : Heat the water and milk together until warm; add the butter and lard and allow to melt.
3 : Make a well in the centre of the flour and gradually pour in the water mixture, mixing to a soft dough. Cover and
leave in a warm place to rise for about 1 1/2 hours, or until doubled in bulk.
4 : Knock down and knead on a floured board for 4 mins. On a floured board roll out until 5mm thick. Cut into pieces
and form small balls about the size of a mandarin.
5 : Place on a greased baking sheet and bake in an oven preheated to 180oC for 20 to 30 mins or until golden brown.
Serve cold, split in half and fill with cream and the jam.

Comments

Tip :Blood plum jam can be easily substituted with the jam of your choice!