New Zealand Doughnuts Cream Buns

New Zealand Doughnuts Cream Buns


  • 1/2 lb. plain flour
  • 1/4 tsp salt
  • 2 oz.s butter or margarine
  • 1 egg
  • 1/2 ounce yeast
  • 1/2-3/4 gill of warm milk (about 5 fluid oz, 1/3 cup to 1/2 cup)
  • 1 egg
  • raspberry jam/topping (optional)
  • fat for deep frying
  • cinnamon sugar for coating
  • whipped cream


Rub the fat into the warmed flour and salt. Add sugar having taken 1/2 tsp to cream the yeast. (This book uses compressed yeast. If you're using the active dry, then put the sugar into the warm milk and add the yeast. When it is bubbly (5-10 minutes) add the egg. Mix all ingredients well and put to rise until doubled. Knead lightly (yes, that's the order in Mrs. Beeton) and roll 1/2 inch thick. Cut into donut shapes or into oblong shapes (about 4-6 inches long) and prove for 5-10 minutes. The first may be ready to fry by the time you cut out the rest. Drop into faintly smoking hot fat and fry for about 5 minutes. Drain well and toss in cinnamon sugar. Split bars lengthwise and fill with fresh, cold, whipped cream and a squirt of raspberry jam for decoration.

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