Bulkes Jewish Yeast Buns Recipes

BULKES - JEWISH YEAST BUNS

Steps:

• Melt the butter and set aside.
• Heat both milks with the oil until lukewarm.
• Beat eggs and sugar.Sift flour and salt. Place 3 cups of flour mixture into a bowl, making a well in the centre before adding the egg mixture and yeast.
• Add the rest of the flour mixture and add the melted butter.
• Mix into a soft, sticky dough.
• Cover with a tea towel and let rise for 6-8 hours until the mixture has doubled in bulk.
• With buttered hands, knead and then allow to rise again. Roll the mixture, paint it with melted butter and sprinkle with cinnamon and brown sugar.
• Roll like a swiss roll.
• Cut into slices and place in greased muffin tins before covering with a tea towel and allowing to rise again.
• Brush with beaten egg and water and sprinkle with more sugar and cinnamon. Bake in a moderate oven (350F or 180C) for 20 minutes.

LOONYSPOON'S MERCEDES BUNS

Steps:

• Note may use 2% which the recipe called for also.
• Spray a 9 by 13 inch pan with Pam and set aside.
• Roll out dough to 9 by 12 rectangle.
• Brush with 1/2 take control, melted.
• Mix the brown sugar and the cinnamon. Sprinkle 3/4 over dough. Spread evenly to edges. Roll jelly roll style. This should make a 12 inch long loaf. Seal by pinching edges. Cut into 12 pieces. Arrange in baking pan. Cover and let rise until double in size.
• Preheat oven to 350°F
• Brush with rest of Take Control, melted and sprinkle with last of sugar mix.
• Bake for 20 to 30 minutes. Should be puffed and golden brown.
• Prepare glaze while waiting. Beat the icing, cream cheese and milk on high speed until smooth.
• Remove buns and drizzle on. Serve warm.
• Cover with foil or plastic wrap and store at room temp for left over buns.
• To reheat use the microwave. Individually heat for about 15 to 20 seconds.