Kitchener Buns

Every time we drive through Port Augusta in South Australia we stop at the French Hot Bread shop in the main street. This bakery has Asian owners who really know how to bake delicious treats. They make a great curry pie and other hot baked goods as well as a large range of pastries and cakes. On this his trip a South Australian classic caught my eye… the Kitchener Bun… They are truly amazing… It is a bun like dough fried, rolled in caster sugar and then filled with mock cream and jam. I used fresh cream today and the yummy rosella and raspberry jam I made a few days ago  … but mock cream is traditional and awesome in these buns…. Piggy heaven… I don’t even want to know what the calorie count is… It is definitely something in the treat category to be eaten on special occasions… like days that end in y…LOL… I have included two methods the regular way and the uber quick and easy Thermomix way.
kitchener bun Ingredients

Serves: 16

  • 1 1/4 cups warm milk (310 grams)
  • 5  teaspoons yeast
  • 4 1/2 cups flour (550 grams)
  • 1 teaspoon salt
  • 1/4 cup sugar (60 grams)
  • 3 tablespoons butter (60 grams)
  • vegetable oil, enough to deep fry
  • caster sugar, to dust
  • raspberry jam, or similar
  • whipped cream or mock cream

Preparation method – by hand

Prep: 15 minutes |Cook: 3 minutes per batch | Extra time: 15 minutes resting, 30 minutes, rising

  • Sift together the flour, sugar and salt. Put the yeast into the milk. Rub the butter into the flour then add the milk and yeast mixture. Combine and then knead until smooth and let sit for 15 minutes. Divide into buns by cutting the dough into four, then into four again and into four again. Leave to rise for 30 minutes.
  • Heat the oil to 180 degrees C. Place the caster sugar in a shallow dish.
  • Deep fry each bun, (cook in batches depending on the size of your pan). Turn if required so light brown all round and cooked through to the centre; about 3 minutes total. Immediately drain and roll in the caster sugar.
  • When cool, slice almost through, spread with jam, then add cream.
  • Preparation method – Thermomix

Prep: 5 minutes |Cook: 3 minutes per batch | Extra time: 15 minutes resting, 30 minutes, rising

  • Add all ingredients to your thermomix bowl in order. Combine for 40 seconds on speed 3. Then knead for 8 minutes dough function.
  • Turn dough out onto a thermomat and cover and let sit for 15 minutes. Divide into buns by cutting the dough into four, then into four again and into four again. Leave to rise for 30 minutes.
  • Heat the oil to 180 degrees C. Place the caster sugar in a shallow dish.
  • Deep fry each bun, (cook in batches depending on the size of your pan). Turn if required so light brown all round and cooked through to the centre; about 3 minutes total. Immediately drain and roll in the caster sugar.
  • When cool, slice almost through, spread with jam, then add cream.

kitchener bun 2

kitchener bun 1

I referenced the following recipes for inspiration:

http://allrecipes.com.au/recipe/24911/kitchener-bun.aspx

http://thermomumma.com/sweet-bun-dough/

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