Bulkes - yeast buns
“A South African with a flair for family gatherings was inspired by a classic cookbook.”
- 250g butter
- 1 large tin evaporated milk
- 11/2 cups milk
- 2 tbsp oil
- 3 eggs
- 1 cup sugar
- 8 cups self-raising flour
- 2 tsp salt
- 3 sachets dried yeast
- Cinnamon
- Raisins
Our homecook hero, Reitta Haifer is a host and an entertainer who can scratch an empty kitchen into a party. "That is a true cook," her husband, Maurie, says. "I am very lucky."
Method
Melt the butter and put aside. Heat both milks with the oil until lukewarm. Beat eggs and sugar very well.
Sift flour and salt. Place 3 cups of flour into a bowl, making a well in the centre before adding the egg mixture and yeast. Cover with the balance of flour, then add the melted butter. Mix into a soft, sticky dough. Cover with a tea towel and let rise for 6-8 hours until the mixture has doubled in bulk. With buttered hands, knead and then allow to rise again. Roll the mixture, paint it with melted butter and sprinkle with cinnamon and raisins. Roll like a swiss roll. Cut into slices and place in greased muffin tins before covering with a tea towel and allowing to rise again. Brush with beaten egg and water and sprinkle with more sugar and cinnamon. Bake in a moderate oven for 20 minutes.
Makes 48 and freezes well.
