Dewey Buns Recipes

Steps:

• In a food processor with the motor off, combine 3/4 cup of flour, yeast and sugar. Turn on the motor and add 3/4 cup of hot water. Blend ingredients, then turn it off again. Add the oil and salt and turn the machine on again. Add the remaining flour, while the machine is running, until a ball forms. You may not have to add all of the flour. Check for desired consistency of the dough. You do not want it too sticky. If it is too dry, add more hot water, 1 teaspoon at a time. If it is too wet add more flour 1 tablespoon at a time. When you have the right consistency continue to process for 15 seconds. You can use the dough right away, but for a softer crust the following step is recommended. Remove the dough from the food processor and place in a lightly oiled bowl and cover it with plastic wrap. Let rise in a warm place for 30 minutes. It should double in bulk. Knock it down and let it rise again, an additional 30 minutes. Now it is ready to use. Start with dough in a disk shape. Flour dough and work suface. Shape the dough with your fingers a rim around the outer edge of the crust. Then use the edges of your hands cupped in a circle to continue stretching and making the pizza crust larger, being careful not to flatten the edge or lip of the crust. Once it is is about 8 inches in diameter, take the dough and "slap" it back and forth between both of your hands, turning slighly each "slap" until it is the desired size. You can also toss it in the air, but this takes lots of practice and expertise! (And also lots of fun!) Load pizza crust with toppings of your choice and slide it onto a preheated baking stone in your oven at 425-450 degrees. Check the pizza every 2 minutes and spin if necessary. If the bottom is getting too brown and the top is not yet cooked, slide a pizza screen between the stone and the pizza to prevent further browning. Cooking times may vary, but will take approximately 10 minutes.

Steps:

• Sift all of the flour into a bowl and add some salt. Heat the milk until it is lukewarm. Dissolve the yeast together with the butter in a littlebit of the lukewarm milk. Make a depression in the flour and add the yeast solution that has just been created. Now break the egg and put it into the same depression together with the yeast solution. Pour the rest of the lukewarm milk one bit at the time into the flour, start making a nice smooth dough. Let the dough rise for about 1 hour under a damp cloth in a warm place. Mix the cinnamon and brown sugar together. After rising for one hour knead the dough well.
• Cut the dough into small pieces of about 60 grams each. Let the dough rise for about 15 minutes under a plastic bag or tarp. After 15 minutes you can roll the dough through the sugar-cinnamon mixture for a first subtle coating. Then let it rise for another 15 minutes.
• Now for the real work. Roll the dough pieces throug the sugar, making long strings about an 1,5 cm in diametre. Twist the strings around your vinger like a turban (or like that obvious thing it looks like). It is very simple, get one end between your thumb and forefinger and turn the string in 2 times around your finger. If that fails, try it on a counter, that should be easier. Put the boluses on equal distances on a buttered baking sheet (or use bakery paper). Put the boluses under a plastic sheet for another half hour of rising.
• Preheat the oven to 250 degrees Celsius. Bake for 10 minutes until the boluses and brown. After baking turn the bolusses immediatly. Be careful, the molten sugar is HOT!Let the bolusses cool down but do not let them dry out.
• Best served warm and sticky!