Swiss Buns Recipe
Ingredients
| Yeast | 1/2 Ounce | |
| Superfine sugar | 1 Teaspoon | |
| 1/4 pint + 2 tablespoons warm milk | ||
| All purpose flour | 12 Ounce | |
| Salt | 1/2 Teaspoon | |
| Margarine | 1 Ounce | |
| 1 egg, beaten beaten egg to glaze | ||
| Confectioner’s sugar | 4 Ounce (Glace icing:) | |
| Hot water | 3 Teaspoon (Glace icing:) | |
Directions
Blend the yeast with the sugar, milk and 3 oz.(3/4 cup) of the flour.
Leave in a warm place for 15-20 minutes until frothy.
Sift remaining flour and salt into a bowl and rub in the margarine.
Make a well in the centre and stir in the yeast batter and beaten egg.
Draw the ingredients together and mix to a fairly stiff dough.
Turn onto a floured surface and knead for 5 minutes.
Place in a lightly greased bowl and cover with a damp cloth.
Leave in a warm place for 1 1/2 hours or until doubled in size.
Turn onto a floured surface and knead for 3 minutes.
Divide into 8 pieces and shape into 5 inch long rolls.
Place, well apart, on a greased baking sheet.
Put inside an oiled polythene (plastic) bag and leave in a warm place for 30 minutes until almost doubled in size.
Remove from the bag.
Brush the rolls with beaten egg.
Bake in a hot oven, 425°F, Gas Mark 7 for 15-20 minutes until golden brown and well risen.
Turn onto a wire rack to cool.
Blend the icing sugar with enough hot water to give a smooth, coating consistency.
When cold, decorate the buns with the glace icing.
Leave in a warm place for 15-20 minutes until frothy.
Sift remaining flour and salt into a bowl and rub in the margarine.
Make a well in the centre and stir in the yeast batter and beaten egg.
Draw the ingredients together and mix to a fairly stiff dough.
Turn onto a floured surface and knead for 5 minutes.
Place in a lightly greased bowl and cover with a damp cloth.
Leave in a warm place for 1 1/2 hours or until doubled in size.
Turn onto a floured surface and knead for 3 minutes.
Divide into 8 pieces and shape into 5 inch long rolls.
Place, well apart, on a greased baking sheet.
Put inside an oiled polythene (plastic) bag and leave in a warm place for 30 minutes until almost doubled in size.
Remove from the bag.
Brush the rolls with beaten egg.
Bake in a hot oven, 425°F, Gas Mark 7 for 15-20 minutes until golden brown and well risen.
Turn onto a wire rack to cool.
Blend the icing sugar with enough hot water to give a smooth, coating consistency.
When cold, decorate the buns with the glace icing.
Chef
