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Mexican Buns

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(total ratings: 1)
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Servings: 16
 
Comments:
This bun is best eaten while it's still hot from the oven.

Ingredients:
For the Sweet Dough:
260 ml (1 1/8 cup) cold water
1 egg
50 gm (1/4 cup) butter
1 tsp. salt
500 gm (4 cups) sifted bread flour
100 gm (1/2 cup) castor sugar or superfine bakers sugar
4 tsp. instant yeast

For the Filling:
150 gm (2/3 cup) butter, softened
100 gm (3/4 cup) raisins

For Mexican Cream:
100 gm (1 cup) sifted cake flour or other low-protein flour
100 gm (1/2 cup) butter
100 gm (1/2 cup) castor sugar or superfine bakers sugar
2 eggs
4-5 tbsp. flaked or sliced almonds (optional)

Instructions:
Making the Sweet Dough:

Put all the ingredients into the bread machine in the order listed above. Set to dough cycle. After the end of the cycle put dough in a bowl and punch it down. Divide the dough into small portions of 60 grams (approximately 2 ounces) each. Roll each portion into a ball. Let dough balls rest for 10 minutes. Preheat oven to 180 degrees C /350 degrees F.

Note: If you do not have a bread machine you can use an electric mixer with a dough hook. Knead it for 25 minutes to form a smooth and elastic dough. Put the dough in a bowl, cover it and let it proof for 1 hour. The best place to proof the dough is in the oven without switching it on. Put two cups of hot water in the oven to provide some heat and water vapour.

After 10 minutes, lightly flatten each dough ball with the palms of your hands. Fill each ball with butter and raisins and wrap up ensuring that the filling does not leak. Roll into a ball. Put them on a greased baking tray (it is better if you line the baking tray with baking paper or line the baking try with aluminum foil).

Cover the buns and let them proof for 45 minutes. After the buns have doubled in size, fill a pastry bag with the Mexican cream and squeeze cream onto the surface in spiral pattern. Sprinkle the buns with almond flakes if desired. Bake at 180 degrees C/350 degrees F for 12-15 minutes.

Method for Making Mexican Cream:
Put all ingredients (except the almond flakes) in a mixing bowl and blend well. Make the cream just before using.

Tip: From the time the dough is placed inside the oven, the baking time must be monitored in order to avoid burning the buns. To prevent further darkening of the buns, the oven heat can be turned off when surface of buns turn golden brown, but do continue to leave the buns inside the oven until the stipulated time.

Makes 16 buns.

Submitted By: Irene Oon
Date: December 9, 2004

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