Kitchener Bun Recipe | Cross between a Donut & Berliner Bun

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine can be less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce costs.

Pour 1.5 cups of warm milk into a bowl and add 1 tablespoon of dried yeast; let it sit.

Sift 3 cups of flour into a mixing bowl and add 4 tablespoons of sugar and 0.5 teaspoon of salt; make a well in the center.

Pour the milk and yeast mixture into the well in the flour; mix to combine.

Add 3 tablespoons of room temperature butter to the mixture and stir by hand until combined.

Place the dough on a floured surface and knead for 5 to 10 minutes until smooth.

Return the kneaded dough to the bowl, cover, and let it stand for 30 minutes at room temperature.

After 30 minutes, remove the dough from the bowl and portion it into eight equal pieces.

Roll each piece into a dome shape and place them on a greased baking sheet or silicone mat.

Cover the rolled buns and let them set aside for 1.5 hours.

While waiting, whip 100 mL of cream with 1 teaspoon of vanilla essence and 1 teaspoon of sugar; place the whipped cream in a piping bag and refrigerate.

Heat deep frying oil to 140 degrees Celsius (184 degrees Fahrenheit).

Carefully place the Kitchener buns in the hot oil, turning them a few times while frying.

Use a toothpick to check if the center of the Kitchener bun is cooked.

Once done, remove the Kitchener buns from the oil and place them in a bowl with sugar to coat them.

Cut each Kitchener bun three-quarters of the way through the center and spread seedless raspberry jam inside.

Pipe the whipped cream into each Kitchener bun.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens