Bulkes - Jewish Yeast Buns |
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Prep Time: 360 Minutes Cook Time: 20 Minutes |
Ready In: 380 Minutes Servings: 8 |
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These are a family favourite. Ingredients:
250 g butter |
2 cups evaporated milk (1 can) |
1 1/2 cups milk |
2 tablespoons oil |
3 eggs |
1 cup sugar |
8 cups self-raising flour |
2 teaspoons salt |
3 (1/4 ounce) envelopes dried yeast |
cinnamon |
brown sugar |
Directions:
1. Melt the butter and set aside.
2. Heat both milks with the oil until lukewarm.
3. 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.
4. Add the rest of the flour mixture and add the melted butter.
5. Mix into a soft, sticky dough.
6. Cover with a tea towel and let rise for 6-8 hours until the mixture has doubled in bulk.
7. 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.
8. Roll like a swiss roll.
9. Cut into slices and place in greased muffin tins before covering with a tea towel and allowing to rise again.
10. Brush with beaten egg and water and sprinkle with more sugar and cinnamon. Bake in a moderate oven (350F or 180C) for 20 minutes.
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