Preshana’s Kitchener Buns

trh-preshanas-kitchener-buns

I made both these products with this quantity of dough.
I found this dough sticky, so set aside 1/2 to 3/4 cup flour EXTRA and add a little at a time until a pliable texture was reached.

trh-preshanas-kitchener-buns1

For the cinnamon buns I rolled ½ the dough into a rectangle, lightly smeared it with butter and sprinkled a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon.
I rolled the dough like a swissroll and cut into 2cm wide pieces, making sure the edge of the dough is tucked under each bun (to prevent them from opening while baking.)
Place on a greased oven tray, egg wash and bake at 180’C.
Remove from the oven cover with a tea towel and allow to cool while you make the glaze.

For the glaze I used 1/4 cup icing sugar, 2 teaspoons milk and 3 drops vanilla essence

Kitchener Buns
Ingredients
2½ cups flour
salt, to taste
5 tablespoons sugar
1 tablespoon yeast
1 1/4 cups warm milk
3 tablespoons butter
vegetable oil, enough to deep fry
caster sugar, to dust
seedless raspberry jam/ jam of your choice
whipped cream

Method:
Sift flour, sugar and salt.
Add yeast to milk.
Rub butter into flour and add milk and yeast mixture.
Knead to a smooth dough
Divide dough equally into buns.
Let buns rise for 30 minutes.
Heat up oil to 180 degrees celcius.
Place caster sugar in a shallow dish.
Deep fry buns.
They will require gentle turning.
You want them to be a golden brown on every side.
This usually takes around 3 minutes and you want to be sure that they are cooked all the way through to the centre.
Remove from the oil, drain and pat with paper towel to remove excess oil.
Roll them in caster sugar.
Once they have cooled, slice almost all the way through and then give a a dollop of jam and fresh cream

Recipe credit: The Whoot
Prepared, tried and tested by: Preshana Singh

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