If you love eating, you can surely be a good cook, but to be an excellent one, you should have good critics at home. For that I owe to my husband and my children.

I dedicate this blog to the young ladies - "the starters".

Sunday, May 10, 2009

Floret Buns


Milk - ½ cup
Butter - ½ cup
Sugar - 1/3 cup
Eggs -2
Instant yeast -2 tsp
Salt -1 tsp
Plain flour -4 cups


Take quarter cup of warm milk and dissolve
a teaspoon of sugar and two tsp of yeast.
Keep in a warm place to rise.
Powder the sugar and beat in butter,eggs
milk, salt and yeast.

Mix the flour spoon by spoon .
Knead well into a dough.
Watch for the consistency.
See that it is not very loose or tight.
Keep in a large vessel and
cover with a moist cloth.

After about two hours,
divide the dough into ten balls.

With a rolling pin, roll each ball
into rectangular shape.
Grease each one with soft butter.

Take five rectangular shaped dough
and stack one upon another.
Repeat the same with other five;
You get two sets.

With your hand, roll each set into a
Cylindrical shape .
You get two cylindrical shaped dough.

Cut each cylinderical dough into
two inch thick triangles.

Arrange these florets in a baking dish and
keep aside to double for about four hours.
You can keep this over night.

Time the dough takes to double,
depends on the quality of yeast you use.

In a pre- heated oven, bake the
floret buns in 180c for 35 minutes.

After 20 minutes of baking, egg wash
the florets with beaten egg, milk and sugar.
keep in the oven for 15 minutes more.

To make small crispy florets

Divide the dough into fifteen balls.
With both hands, lengthen each ball into a ribbon.
Roll each ribbon round to get floret shape.
Arrange these florets in a baking dish.
Cover it with a moist cloth;
let it double and then bake it for 30 minutes.
This is more easy and crispy.
Hot,crispy floret buns will surely be a hit for kids' parties.