Dewey Buns Recipes

DEWEY BUNS

Steps:

• Buns:.
• Dissolve yeast in warm water in a large mixing bowl and let dissolve for 5 minutes.
• Put the milk and butter in a saucepan and heat until the butter is melted. Let cool to lukewarm.
• Pour the cooled milk mixture over the yeast, then stir in the sugar, salt, eggs and 2 cups of the flour.
• Beat briskly until well blended.
• Add the remaining 2 1/2 cups flour and beat until smooth.
• Cover the bowl and let the dough double in bulk. (At this point, if you want to leave the dough overnight, cover the bowl with plastic wrap and put it in the refrigerator.).
• If you are proceeding immediately, when the dough has doubled in bulk, dust a work surface generously with flour and turn the dough onto it. (This is soft dough and needs enough flour on the work surface to prevent sticking.).
• Pat the dough out in a circle if you are making round buns or into a square about 1/2 inh thick if you want square buns. (Use a biscuit cutter for round buns, and cut the dough into 2 1/2 inch squares for square buns.).
• Preheat oven to 425°F.
• Grease a baking sheet.
• Cut out the buns and place them on the baking sheet, 1 inch apart. (They don't spread much, they rise.).
• Let the buns rest and rise on the baking sheet for 20 minutes, uncovered.
• Bake for about 10 minutes.
• Remove and let cool a little.
• Split only as many buns as you are going to serve and spread each with about 2 Tablespoons of the custard (at room temperature.).
• Custard Filling:.
• Heat the milk in a heavy saucepan over medium-high heat until bubbles form a ring around the edge of the pan.
• Mix the sugar, cornstarch and salt together in a bowl.
• When the milk has formed bubbles, slowly pour it over the sugar mixture.
• Stir briskly until smooth.
• Pour the mixture back into the saucepan to cook over medium heat, stirring until thickened, or 3-5 minutes.
• Taste the custard and if it is smooth, take it off the heat.
• Add 1/2 cup of the custard to the eggs, stirring constantly for another 2 to 3 minutes.
• When the custard is smooth, remove from the heat and add the butter and vanilla; stir to blend.
• Let cool a little, cover and refrigerate until needed.

MORAVIAN LOVE FEAST BUNS

Steps:

• Place cubed potato and enough water to cover in small saucepan. Bring to a boil; reduce heat to medium-low. Cook potatountil fork-tender. Drain, reserving 1/2 cup of the potato water. Mash potato to measure 1/2 cup; set aside.
• In the same saucepan combine potato water, 1/4 cup of water and1/2 cup butter. Heat until very warm (120 to 130 degrees F).
• Meanwhile, in a large bowl, combine 2 cups of the flour, the sugar,salt, and yeast; mix well. Add warm potato water mixture; beat until well blended. Add remaining flour, 1/2 cup at a time, beatinguntil smooth. Cover and refrigerate 8 to 24 hours.
• Grease cookie sheets. Punch down dough several times to remove all air bubbles. Place dough on lightly floured surface. Knead dough 6 to 10 minutes or until smooth and elastic. Dividedough into 16 pieces. Shape each into smooth, round bun; place on greased cookie sheets. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F) until doubled in size, about 45 minutes.
• Heat oven to 375 degrees F. Uncover dough. Cut 1/4 cup cold butter into 16 equal pieces. Press one piece into the center of each bun. Sprinkle each with 1/2 teaspoon sugar. Bake 20 to 30 minutes or until golden brown. Serve warm.