Stacked buns with an almond topping
3½cups flour
30ml oil
30ml condensed milk
30ml melted margarine or butter
5ml salt
1 egg, beaten
375ml lukewarm milk
1pkt instant dry yeast
¼cup crushed almonds
¼cup white/brown sugar
Method
Preheat oven to 180ºC. Spray and Cook a round cake tin.
Cream condensed milk, butter and salt.
Add eggs and milk.
In a separate bowl, sift flour. Sprinkle yeast over and mix through with fingers.
Add liquid mixture to flour. Mix into a soft pliable dough.
Knead for 15-20min until dough is smooth and elastic. Leave dough in large oiled bowl to double in volume.
Divide mixture into half. Shape each half into a sausage and cut into equal sized pieces. Work on a lightly oiled surface.
Shape pieces of dough into a round roll. Shape the dough as follows:
With the piece of dough on the working surface, cup the dough with the palm of your hand in an anti-clockwise direction until smooth well-shaped roll is obtained. Repeat this technique with the rest of the dough.
On completing the shaping of the roll, place each roll next to each other in a prepared round tin.
Brush with beaten egg.
Meanwhile mix almonds and brown sugar and sprinkle buns with this mixture.
Leave to double in size.
Bake at 180ºC for 20min or till done.
Serve as a tea bread with tea and coffee.
