23 August 2010
Posted in Sweet things

A small white bag with a nice little surprise.

During the mornings it is not unusual to see my students snacking on their canteen bun.

Makes 12 students happy

•  400g all purpose flour 
•  30g Fresh yeast 
•  80g sugar

• 1/8 milk, lukewarm
• 2 eggs, free range
• 80g butter, melted
• Salt, pinch
• 1 lemon, zest
• 3 tablespoons, sultanas

For the filling:

• 60g butter
• 60g honey
• 2 tablespoons cream
• 40g Vanilla powder pudding.
• 3 tablespoons sugar
• 1/4 liter milk
• 1 Egg yolk, free range
• 3 tablespoons of powder sugar

1 Add the flour in a bowl and form a well in the middle. Add the crumbed yeast, sugar and 6 tablespoons of milk.  Mix together and leave covered for 15 minutes. Add the rest of the milk, eggs and butter and knead for 5 minutes.  Leave covered for an extra 30 minutes.

2 For the filling: melt the butter and stir in the saltanas, honey and cream. Par boil, then move form the heat and cool down. Stir the vanilla pudding powder, sugar and milk together in a saucepan. Cool down to luke warm, then stir in the egg yolk.

3 Place the dough on a lightly floured, working surface and roll to approximately 40x 60 cm (23x15 in). Spread the Sultana filling on the dough. From the long side of the dough, roll to a slight spiral and cut to approximately 2 cm thick strips. Join the ends together well. Place the buns on baking paper (thick is better, or double the layers) and brush over with a the egg yolk. 

4 With a spoon, apply the pudding mixture into the centre of each bun.  In the oven, place on the second row from below and bake in a 180°C or 160°C (320°F)  in a fan forced oven for 25 minutes.

5 When ready, cool down and sprinkle the buns with power sugar.

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