GLACIER BUNS

Press, Volume CII, Issue 30085, 20 March 1963, Page 3

GLACIER BUNS

These delightful afternoon tea buns are like nothing you have evfer made before. Made with yeast, they have a centre of jam, marmalade or fruit which shows through the clear frosty glaze, completely covering the bun. They are pretty to look at and every child or adult who ever liked a sugary bun will approve of these. For the centre, use a small spoonful of stiff jam, raspberry, apricot, or plum for preference; use marmalade for some; or turn to fruits and put a small piece of pineapple or cooked dried apricot instead of the jam. I made mine with bottled granular yeast; half a cake would do instead.

Ingredients: loz flour %oz sugar % cup hot water joe granular yeast % cup boiled milk 2oz butter 2 tablespoons sugar I teaspoon salt 1 egg 2i large cups flour Stiff jam or marmalade. Glaze:

4 tablespoons warm milk li cups icing sugar i teaspoon vanilla.

Method: Mix loz flour with joz sugar, ioz yeast and j cup hot water and stand in a warm place for one hour. Into a bowl sift big cups flour. Bring half a cup of milk to the boil, remove from the heat and beat in 2oz butter, 2 tablespoons sugar, % teaspoon salt and 1 egg. Make a hole in the flour and pour in both the yeast mixture and the egg mixture and beat all to a rather soft moist dough. Scrape to the centre of the bowl and stand in a warm place for 15 minutes, then with a teaspoon drop out small neat buns on to wellbuttered oven sfliiries. The recipe will make 48. Stand in a warm place for one hour, then with a finger press a depression in the centre of each. Place in about half a teaspoon of stiff jam, marmalade or a small piece of fruit. Bake about 20 minutes at 425 degrees, until golden and light when lifted. In a saucepan warm 4 tablespoons of milk and stir in icing sugar to make a custard - like consistency which will coat the back of the spoon. Do not make too hot or it will dull the glaze. Add vanilla. When the buns come from the oven, as soon as they are cool enough to lift, hold each in turn over the icing and spoon icing over to cover completely. Drip excess off and place on a sheet of waxed paper until set and firm, then lift on to a wire tray.