Wednesday, July 9, 2008
Entrance Island Air Buns
3.5 cups warm water
1/3 cup sugar
2 Tbsp yeast
1/2 tsp salt
1 Tbsp white vinegar
2 Tbsp vegetable oil
7 1/2 -8 cups of flour
How to make Entrance Island Air Buns
This recipe is take from Anita Stewarts Lighthouse CookBook.It also makes a large batch so half it if you need to.
In a large mixing bowl, stir together 1/2 cup of of the warm water with 1 tbsp of the sugar.
Sprinkle with the yeast and allow it to stand for ten minutes or until puffed.
Measure in the remaining water, sugar, salt, vinegar and oil, stirring well until blended.
With a wooden spoon, beat in 4 cups of the flour and create a smooth batter.
Gradually add the rest of the flour 1 cup at a time, until the dough becomes too difficult to mix with a spoon.
Turn dough out onto a floured surface and work in the remaining flour with your hands, until the dough becomes smooth and elastic, about 5-7 minutes.
Place dough in a well oiled bowl, turning once to coat all sides.
Cover dough with a clean kitchen towel and leave in a warm place to rise until doubled in bulk, about 1 1/2 - 2 hours.
Punch it down and allow to rise again, until doubled, it should take about 1 hour.
( If you are in a hurry, you can omit this second rising, the buns will be a little lighter)
Punch down once more and shape into balls about 4 cm ( 1 1/2 inches) in diameter.
Place about 3-4 inches apart on a greased baking sheet.
Cover and allow to rise once more until doubled.
Bake in a preheated 375 oven for 20-25 minutes or until golden.
For a shiny glaze brush the buns with a mixture of 1/4 cup of milk and two tbsps of granulated sugar, about halfway through the baking.
Serve with lots of butter and honey.
this makes about 3-4 dozen.