Preheat oven to 180 C ( for fan assist 160 C ). Grease 23 cm round baking tin or ovenproof dish
31/2 cups cake flour + extra by the tablespoon if needed, the dough is sticky
1 pkt Anchor instant yeast ( 10 g )
3 dessertspoons sugar
1/2 teasp salt
50 g melted butter + 50 g extra melted butter for dipping and glazing
1 1/2 cups of water and milk in equal parts, heat in microwave until lukewarm
2 eggs lightly beaten
3/4 cup apricot jam
Icing sugar for dusting
In a bowl, place yeast into the lukewarm water/milk, add sugar, let it froth for 5 mins.
In a mixing bowl, sift flour and salt giving it a whisk, then add the melted butter and eggs and mix with dough hook until the flour starts to come together.
Add the yeast, water/milk and sugar mixture and combine further.
You may add more flour if the dough is too sticky.
Turn out onto floured surface and knead for 5 to 6 mins.
Place in a warm place to rise for 1 hour covered with a tea towel.
Knock back the dough.
Break off pieces of dough stretch out until you have a square, add 1 teaspoon jam of choice in the middle and close up.
Dip bottom of bun in melted butter and pack buns alongside each other in baking dish seam side down.
Allow to rise further covered in a warm place for 30 mins.
Brush tops of buns with remaining butter before going into the oven.
Bake for 20 – 25 mins. Allow to cool and sprinkle with icing sugar.
Serve with hot custard or enjoy plain.
Recipe : So Kocht Man in Wien
Baked by : Gail Haselsteiner
