Directions: |
Directions:Combine the 2 cups water with the 9 tbsp. sugar, salt, and the shortening in a medium saucepan. Heat, but don't boil, stirring until sugar and salt have dissolved and the shortening is melted. Cool to lukewarm.
In a large bowl, such as Kitchen Aid mixing bowl, add the 1½ cups lukewarm water and the 3 tsp. sugar together, then sprinkle the yeast on top. Let stand for 10 minutes.
After the first mixture has cooled, stir this into the yeast mixture, along with the lemon juice and eggs. Add 6 cups of the flour and mix well (use bread hook if mixing with Kitchen Aid). Gradually work in the remaining 3 cups of flour until you have a soft dough.
Spray a very large bowl and place the dough in it to rise, covered with Saran Wrap (or brushed with oil and covered with a clean towel), someplace warm for one hour until it doubles.
Punch down the dough, and from here you can make this dough into buns or cinnamon buns.
For Feather Buns:
Spoon rounded tablespoonful into buttered muffin tins, filling them half full. Brush tops with melted butter, cover, and let rise again until very hight and light, about an hour. Bake at 425º F for 25 minutes.
For Cinnamon Buns:
You will do this three times, so separate the dough into thirds. Prepare three rectangular metal or aluminum pans by spraying with cooking spray.
Flour your work surface, and roll out the first third of the dough until it is about a 1-inch thick rectangle (it should be "landscape-oriented").
Melt ½ cup of margarine in the microwave until quite soft and liquidy. Pour and smooth the melted margarine all over the dough, trying to leave a 1-inch border. Place the brown sugar all over the margarine quite generously, smoothing it out with your hands - try to break up any lumps. Generously sprinkle cinnamon on top.
Now start to roll the dough "jelly-roll style" away from you, not too tightly. Pinch the roll closed when you reach the end, but don't pinch the sides closed. Slice the roll with a serrated knife, gently sawing back and forth so as not to squish it. Make the slices about 1¼ to 1½ inches thick - uniformity is important so they rise and cook evenly. Carefully place the cut cinnamon buns into the prepared pan. Cover with a clean towel and set aside one hour for them to rise.
Repeat these steps for the other two batches of dough.
Once the cinnamon buns have risen, bake each pan individually at 375º F for 25 minutes, or until golden. (If you put in two pans at once, increase the cooking time by about 5 minutes.) Be sure the centre ones have risen in the oven or else this means they aren't baked enough. Lay out parchment paper or waxed paper. Carefully cut along the edges of the pan to loosen them, and gently flip them out onto paper. Be careful as the syrup may spill a bit, and it's hot. Allow to cool a bit before enjoying them! |
Personal
Notes: |
Personal
Notes: This feather bun recipe comes from Grandma Wurm (Evelyn) and has been passed down to our Grandma Wurm (Darlene), and onward... This, along with her Jam Jam recipe, are among our most-loved family recipes. Here's to both our Grandma Wurms. Thank you for all you taught us. We love you!
|
This recipe for Cinnamon Buns is from