Irish Shrove Tuesday Buns

1 package dry yeast
1/4 cup warm water
1 3/4 cups milk
1/2 cup butter at room temperature
3/4 cup sugar
3/4 teaspoon salt
1 egg, beaten
1 egg yolk, beaten
Approximately 5 1/2 cups flour
Melted butter

Filling:

3/4 cup heavy cream
1/4 cup sugar
1/2 cup fine dry cake crumbs, preferably macaroon crumbs

Icing:
1 tablespoon butter
1/2 cup powdered sugar
1 tablespoon milk, cream, or Irish whiskey
1/2 teaspoon vanilla (if using milk)

Dissolve yeast in warm water.  Heat milk to scalding and pour into large
mixing bowl.  Add butter, sugar, and salt.  Stir until butter and sugar have
dissolved.  Cool to lukewarm.  Stir in yeast.  Add beaten egg and egg yolk
and blend well.  Fold in flour.  Turn out onto lightly floured board and
knead dough until smooth and elastic.  Cover with a clean cloth.  Set in a
warm place and let rise until double in bulk, about two hours.  Turn out
onto a floured board and knead until smooth.  Divide dough into about two
dozen pieces and shape each piece into a ball.  Place side by side on a
greased baking sheet and spread with melted butter.  Cover and let rise in
warm place until increased two and a half times in bulk.  Bake for about ten
minutes in 350 degree oven or till lightly brown on top.  Cool on rack
before filling.

Filling:  While buns cool, prepare filling.  Beat cream until stiff, but not
dry.  Beat in sugar and cake crumbs.  Cut off tops of buns and scoop out a
little of the center.  Fill with cream mixture.

Icing:  Cream together the butter and powdered sugar.  Add the milk or other
liquid.  Blend well.  Spread icing around rims of the openings in the buns,
and press tops over filled halves.  Ice the tops of buns.  Serve at once or
refrigerate until ready to serve.

Source:  The Braille Monitor
March, 2000
Submitted by:  Barbara Pierce

" Unless we are willing to help a person overcome his faults,
there is little value in pointing them out." 


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