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(Makes
25 buns)
Preparation
time: 20 minutes
Cooking time:
25 minutes, plus cooling
For the dough
100g sugar
2 eggs, beaten
Pinch salt
5ml (1tsp) vanilla extract
250ml tepid water
Icing sugar, for dusting
For the vanilla custard filling
75g plain flour, sieved
250g caster sugar
4 egg yolks, lightly beaten
½ litre milk
5ml (1tsp) vanilla extract
Preheat the oven to 180ºC,
350ºF, gas mark 4. In a small bowl, place 50g of the flour, with
the yeast and a pinch of the sugar. Blend together with some of the
water. Leave it to rest for 15 minutes, until the mixture starts to froth.
In a large bowl, place the
remaining flour, margarine, sugar, salt and eggs. Stir in the yeast
mixture and remaining water and stir to make a smooth dough. Leave
the mixture to rise for 10 minutes. Then make into balls of 30g each
and put into lightly greased small oval baking dishes. Cover with a
cloth and leave until almost doubled in size.
Cook for 15-20 minutes until
risen and golden. Remove from the tins and allow to cool. Meanwhile
make the vanilla custard: Blend the flour, with half the sugar, the
egg yolks and some of the milk, to make a smooth paste. Place the
remaining milk, sugar and vanilla extract in a saucepan heat slowly
until hot, but not boiling. Gradually, pour the warm milk over the
mixture in the bowl, whisking continuously to prevent any lumps
forming. Return to the pan and cook for 3-4 minutes, whisking
continuously to make a smooth, thick custard. Cover with cling film,
to prevent a skin forming and allow to cool. Cut the buns down the
middle then pipe or spoon in the custard. Dust with icing sugar.
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