Scottish Cream Puffs:
A.K.A. Scottish Cream Cookies


2 tsp dry yeast - 1/2 cup (4 fl oz) lukewarm water (105º F) - 1/3 cup (2.5 oz) + 1/2 tsp sugar, divided - 1/2 cup (4 fl oz) warm milk - 1/3 cup (2.5 oz) butter, melted (weigh the butter first, then melt) - 1 tsp salt - 1 egg, slightly beaten - 4 cups (20 oz) all purpose or bread flour, or more if needed

Glaze:
1 oz sugar - 1 oz water - Powdered/confectioner’s sugar - Whipped cream

Mix 2 tsp yeast & 1/2 cup warm water (105º F). mix and set aside. Mix the milk, melted butter, beaten egg together, then add to the yeast mixture.

Add the flour, 1/3 cup (2.5 oz) of sugar and salt, and kneed for 7-8 minutes.

Dough will be slightly sticky. When the dough is ready, cover it and let rise on the counter until doubled in size (approx. 1 hour).

After it’s risen, punch down the dough, and let rest for 5 minutes. Cut small pieces of the dough and shape into round balls, and place onto a greased cookie sheet. Place the tray in the oven to rise for about half an hour or until doubled in size (do not turn oven on) . Put a large cup of boiling water in the oven for steam, so the buns don’t get a hard crust.

Once doubled (approx. 1 hour), remove the buns from the oven.

Preheat the oven to 350º F (175ºC) then cook the buns for approximately 20 minutes, or until golden brown.

While they are baking, prepare the glaze. Simply combine equal amounts of sugar and water in a small pot and just bring to a boil, then remove from heat. Brush the buns with the glaze while they are still hot. Place on a cooling rack after glazing.

When cool, cut bun almost all the way through at an angle and fill with whipped cream (see photo at top of page). To finish, dust with confectioner’s sugar.