Puff Pillow Buns Recipes

PUFF PASTRY PILLOWS

Steps:

• Carefully open each puff pastry sheet. Cut each sheet of pastry at creases, forming 3 strips. Cut each strip widthwise into 7 pieces., Combine egg and milk; lightly brush egg mixture over pastry. Sprinkle with sugar. Place on lightly greased baking sheets. Bake at 400° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Split into top and bottom halves., In a saucepan, combine the flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool. , Transfer to a bowl; beat in the butter, sugar, vanilla, almond extract and salt until light and fluffy, about 10 minutes. Spread 1 tablespoonful on bottom half of each pastry; replace tops. Store in refrigerator.

PUFF PILLOW BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, lemon extract, eggs and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; gently knead for 2-3 minutes. Place in a greased bowl, turning once to greased top. Cover and refrigerate for 2 hours or overnight., Punch dough down. Turn onto a floured surface; divide into four portions. Roll one portion into a 9-in. x 6-in. rectangle (refrigerate remaining portions until ready to roll out). Cut into 3-in. squares., In a small bowl, beat the cream cheese, milk and vanilla until smooth. Place about 2 teaspoons filling in the center of each square. Moisten corners with water; bring over center of filling and pinch corners tightly in center. Repeat with remaining dough and filling. , Place seam side up 2 in. apart on greased baking sheets; brush with melted butter. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 400° for 10-12 minutes or until lightly browned. Remove from pans to wire racks. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; spread over warm buns.

CREAM PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

POTATO PUFF BUNS

Steps:

• Combine all ingredients, except flour, into Kitchen Aid Mixer with dough hook and mix. Add flour until soft, slightly sticky, dough is achieved.
• Let rise. Roll out for dinner rolls or cinnamon rolls. Let rise again.
• Bake @ 350 for about 17 minutes for dinner rolls.

PENNY PUFF (BUNS)

Steps:

• proof yeast in 1/4 cup lukewarm water (it says yeast cake soaked i hour ).
• pour boiling water over lard
• add sugar.
• and salt.
• cool
• add beaten eggs
• and yeast
• add enough flour to make stiff dough
• let dough rise until double
• shape into buns
• let rise again
• bake in 425 degree oven 15 minutes (im guessing on time and temp since its not on recipe ).

CHOCOLATE-STUFFED PIGGY BUNS RECIPE BY TASTY

Steps:

• In the bowl of a stand mixer, stir together the milk, yeast, sugar, and flour with a rubber spatula until the dough starts to come together.
• Fit the stand mixer with the dough hook and mix the dough on medium-high speed for 10 minutes, until smooth.
• Cover the dough with a wet towel and let rest for 1 hour.
• Pull off about 2 tablespoons of dough and roll into a ball, then roll out into a log. Fold the outer ends of the log inward to overlap the center, then roll out into a log again. Repeat 2-3 more times, until the dough is very smooth. Roll the dough into a ball again. Press the ball flat, then flip so the less-smooth side is up. Press a chocolate truffle into the center, then wrap the dough around the truffle to seal. Roll into a smooth ball again and place on a small square of parchment paper. Repeat to make 12 total buns, leaving some excess dough for decorating.
• Add a few drops of pink food coloring to another portion of dough and roll out the dough as before, until the color is uniform.
• Pull off a very small portion of dough and add a drop of black food coloring. Knead until the coloring is uniform.
• Use a finger to slightly dampen the outside of a bun. Stick on 2 small dots of black dough for the eyes. Shape a piece of pink dough into a flat disc, then stick on the front of the bun for the nose. Shape 2 more small pieces of pink dough into cone shapes, then stick on top of the bun for the ears. Use the end of a chopstick to poke 2 holes in the snout, then into the center of the ears to make folds. Repeat with the remaining buns.
• Let the buns rest for 30 minutes.
• Fill the bottom of a steamer with water and bring to a simmer over medium heat. (If you don't have a steamer, fill a large pot with a bowl at the bottom with water, then place a plate on top of the bowl, making sure the water does not come over the edges of the plate.)
• Add the buns to the steamer, leaving enough space for the buns to expand. Cover the pot and steam the buns for 9-10 minutes, or until the dough is cooked through. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.
• Enjoy!