Shrove Tuesday Buns
|All purpose flour||3 1⁄2 Cup (56 tbs) (Adjust Quantity As Needed)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Crushed cardamom seeds/Cinnamon||1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg||1 (At Room Temperature)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Confectioners sugar||1 Tablespoon|
Measure flour onto a piece of waxed paper.
Combine 1 1/2 cups flour and next 4 ingredients in large bowl of electric mixer.
Melt butter and add milk. (Mixture should be lukewarm.)
Gradually add to dry ingredients and beat at low speed, 2 minutes, scraping sides of bowl occasionally.
Add egg and 1 cup flour.
Beat at medium speed, scraping sides of bowl occasionally, 2 minutes, or until thick and elastic.
With wooden spoon, gradually stir in enough flour to make a soft dough that leaves sides of bowl.
Turn out on lightly floured board, shape in a ball and knead 5 to 10 minutes, or until smooth and elastic.
Put in greased bowl, turning to grease top.
Cover with plastic wrap or put in plastic bag and let rise in warm place free from drafts 1 hour, or until doubled in bulk.
Punch down, turn out on lightly floured board and knead until smooth.
Shape in 12-inch roll and cut in 12 equal pieces.
Shape in smooth round buns and put on greased baking sheet.
Let rise 30 minutes, or until almost doubled.
Bake in preheated hot oven (400°F.) 10 to 12 minutes, or until golden brown and buns feel light.
Remove to rack, cover with towel and cool.
Cut slice off top of each and scoop out inside with fork, leaving a 1/4-inch-thick shell.
Reserve crumbs for filling.
Spoon filling evenly into buns, add a generous spoonful of whipped cream, replace top and sprinkle with confectioners' sugar.
Serve plain or in a bowl with warm milk and cinnamon.