Friday, July 18, 2008

Einback (Plain Buns)

Einback (Plain Buns)

1/4 cup sugar
1 Tbsp yeast
4 cups lukewarm water
Mix this together in large bowl and let stand for 1/2 hour.

Add:
3/4 cup oil, I use canola
3 large eggs, beaten till foamy
1 tbsp salt
12 cups flour (approx)
Mix well and knead till dough is soft and smooth. A friend once told me that you know the dough is ready when you're kneading and it 'squeaks'.
Cover and let rise in warm place until double in bulk. Punch down and let rise again. Punch down again and shape into buns (approx size of a large egg). Place a few inches apart on pan. Cover with tea towels and let rise in warm place until double in bulk.
Bake at 425 for 12 to 15 min.
Remove from oven and let cool on rack.
Yields: approx 4 to 5 doz
This recipe is from my sister and now it's become a favorite of mine.

Sugar Buns
I use some of the plain bun dough to make these treats! Shape dough into small buns, dip in whipping cream then dip in a white sugar and cinnamon mixture, the ratio according to your taste. That's just my way of saying I don't measure that! Place close together in pan, let rise until double in bulk and bake same as plain buns.
These are best when served fresh esp with a good cup of coffee! This was always a delicious treat for us when we came home from school on baking day! Then later I made this for my daughters and now for my g'children.

6 comments:

  1. Betty, these buns look perfect! And the sugar buns, well, I think I'll need to do a small pan like that next time, even if it's just for two! When we were kids, we would dip our freshly baked bun in milk or coffee (yes, coffee - I've had it since I was very, very young)and then sugar - oh, so good!One tid-bit of advice for any new bakers, I've found that not every yeast likes to be "punched down and rise again" - may be the instant kind - the yeast works great, as long as you rise once and then again on the sheets before baking.
    (I don't mind the time saver.)

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  2. Betty, I just had to tell you that after seeing your sugar buns, and it being close to lunch and all . . . well, I had to do something I hadn't done for a long time. I enjoyed a nice bun dipped in coffee and sugar. It had to be healthy - it tasted so good! Some foods just taste good because of remembering how much you enjoyed it as a kid!

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  3. Thanks Anneliese for mentioning the yeast thing..I use the instant yeast and rarely let it rise for the second time before shaping the buns. The recipe actually calls for 3 risings which I've never done. But I should have stated that I only let it rise once.

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  4. oh those look so good Betty. And the extra treat of dipping in cream and sugar! Wow....I think these will go over great in our house. Love the pics too...I confess...I snagged one for a screen backdrop on my computer today so I had that lovely dish of buns and coffee...all day long!

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  5. Betty, this is the only way I know to get a hold of you. Can I get your email? We thought we had it, but realized we don't. Just email it to visibletreasures@gmail.com. Thanks.

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  6. Wow I haven't dipped fresh buns in coffee and sugar in forever! I didn't think anyone else did that! You ladies make me miss my Great Grandma in such a wonderful way. I never got a chance to learn her recipes and I am overjoyed that I found them here! My mom will be so happy at thanksgiving when she shows up to pluma moos somma borscht and rollkuchen at thanksgiving!

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