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Lemon Puff Pillow Buns's picture
  All purpose flour 3 1⁄4 Cup (52 tbs)
  Active dry yeast 1⁄4 Ounce (1 Package)
  Milk 3⁄4 Cup (12 tbs)
  Butter/Margarine 6 Tablespoon
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Eggs 2
  Grated lemon peel 1 Teaspoon
  Cream cheese 12 Ounce, softened
  Sugar 3 Tablespoon
  Egg yolk 1
  Vanilla 1 Teaspoon
  Egg white 1 , beaten

In large mixer bowl combine 1 1/2 cups of the flour and the yeast.
In saucepan heat milk, butter, 1/4 cup sugar, and salt just till warm (115-120°), stirring constantly to melt butter.
Add to dry mixture in mixer bowl; add 2 eggs and lemon peel.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in the remaining flour.
Cover bowl lightly; refrigerate dough at least 4 hours or overnight.
When ready to shape, blend together cream cheese, 3 tablespoons sugar, egg yolk, and vanilla.
Divide dough in fourths.
On generously floured surface, roll each portion into a 12 x 8-inch rectangle.
With floured knife cut in six 4-inch squares.
Place about 1 tablespoon cream cheese mixture in the center of each; bring opposite corners to the center and pinch to seal.
Place 2 inches apart on a greased baking sheet.
Brush with beaten egg white.
Let rise, uncovered, in warm place till half again as large, not double (20 to 30 minutes).
Bake at 400° tilI done, about 10 minutes.

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