Bread & Yeast Recipes > Austrian Toffee Buns
4oz caster/superfine sugar
1 level teaspoon dried yeast
1 level teaspoon caster/superfine sugar
1/3 pint + 3 tablespoons tepid milk
1/2 level teaspoon salt
2 eggs beaten
10oz butter
raisins
brown sugar
ground cinnamon
little extra melted butter for brushing
(see measure conversions for more information)
- Add the yeast and the milk and mix to form a batter.
- Leave in a warm place until frothy.
- Add the remaining 8oz flour and the salt to the yeast mixture.
- Add the beaten eggs, the remaining sugar and 8oz of the butter (soften it first).
- Beat the dough thoroughly for 5 - 10 minutes.
- Cover and leave overnight in the fridge.
- Knead the dough.
- Roll out into an oblong 1/8 inch thick.
- Brush with melted fat and sprinkle with raisins, brown sugar and cinnamon.
- Roll up and cut into 1 inch slices.
- Put a small knob of butter (from the remaining 2oz of butter) and 1 level teaspoon brown sugar into the bottom of 12 bun tins.
- Place a slice of the dough in each tin and set to prove until well risen.
- Bake at 160oC for 10-15 minutes or until golden brown.
- Turn out onto a wire rack leave upside down.
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Comment Script
How to make Austrian toffee buns:
Austria is well known for its pastries, breads and cakes and this recipe is a perfect example of this heritage.
Ingredients
1lb strong plain flour4oz caster/superfine sugar
1 level teaspoon dried yeast
1 level teaspoon caster/superfine sugar
1/3 pint + 3 tablespoons tepid milk
1/2 level teaspoon salt
2 eggs beaten
10oz butter
raisins
brown sugar
ground cinnamon
little extra melted butter for brushing
(see measure conversions for more information)
Method
- Put 8oz of the flour into a large mixing bowl.- Add the yeast and the milk and mix to form a batter.
- Leave in a warm place until frothy.
- Add the remaining 8oz flour and the salt to the yeast mixture.
- Add the beaten eggs, the remaining sugar and 8oz of the butter (soften it first).
- Beat the dough thoroughly for 5 - 10 minutes.
- Cover and leave overnight in the fridge.
- Knead the dough.
- Roll out into an oblong 1/8 inch thick.
- Brush with melted fat and sprinkle with raisins, brown sugar and cinnamon.
- Roll up and cut into 1 inch slices.
- Put a small knob of butter (from the remaining 2oz of butter) and 1 level teaspoon brown sugar into the bottom of 12 bun tins.
- Place a slice of the dough in each tin and set to prove until well risen.
- Bake at 160oC for 10-15 minutes or until golden brown.
- Turn out onto a wire rack leave upside down.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Bread & Yeast Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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