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Palm Leaf Buns Recipe
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Active dry yeast/Compressed yeast cakes||3⁄4 Ounce|
|All purpose flour||5 Cup (80 tbs)|
|Raisins||2⁄3 Cup (10.67 tbs)|
Calories 315 Calories from Fat 47
% Daily Value*
Total Fat 5 g8.2%
Saturated Fat 1.7 g8.4%
Trans Fat 0.4 g
Cholesterol 29.2 mg
Sodium 196.1 mg8.2%
Total Carbohydrates 62 g20.7%
Dietary Fiber 1.9 g7.8%
Sugars 30 g
Protein 6 g11.6%
Vitamin A 1.3% Vitamin C 0.33%
Calcium 2.9% Iron 13.1%
*Based on a 2000 Calorie diet
1)In a saucepan, scald milk.
2)Add ½ cup sugar, shortening and salt and cool to lukewarm.
4)In a large mixing bowl, dissolve yeast and add lukewarm milk.
5)Add eggs and 3 cups of the flour and beat until smooth.
6)Add remaining 2 cups of the flour.
7)Knead dough on a lightly floured board until smooth and elastic.
8)Take a greased bowl and brush top with soft shortening. Cover.
9)Let it rise in warm place until doubled in bulk for about 45 minutes.
10)Punch down and turn out on lightly floured board. Divide dough in half.
11)Roll out each half into a square about 12x12 inches.
12)Brush lightly with melted butter.
13)In a bowl, mix remaining sugar, cinnamon and nuts.
14)Sprinkle each square with one-half the raisin-sugar mixture.
15)Now, roll up like a jelly roll. Seal edges firmly.
16)Cut into 8 equal pieces (about 1 1/4 inches wide).
17)Make 2 cuts through each piece, parallel to cut sides and extending to within 1/2 inch of other side.
18)Turn each leaf on its side and spread the three leaves apart into a fan shape.
19)Take a greased baking sheet and put leaves about 2 inches apart. Cover.
20)Leave then to rise in a warm place until doubled in bulk for about 30 minutes.
21)Bake at 350 degrees for about 35 minutes.
22)Serve Palm Leaf Buns hot.