Sue's Amazing Air Buns
These are a family tradition at Christmas and anytime Grandma comes to visit.
Stock up on a Wilton Cooling Grid, Muffin Tin and Cookie Sheet to have some practical baking equipment in your kitchen to make this recipe.
SUE’S AIR BUNS
For the dough
½ cup warm water
1 tablespoon dry yeast
1 teaspoon of sugar
½ cup shortening
½ cup sugar
3 ½ cups warm water
2 teaspoons salt
1 tablespoon vinegar
1 egg
9 ½ -11 cups flour
For the different types of buns
Cinnamon Buns
1 cup brown sugar
1 tablespoon cinnamon
¾ cup butter (melted)
½ cup icing sugar
½ teaspoon water
Cherry Buns
¾ cup butter (melted)
¾ cup brown sugar
20 maraschino cherries
¾ cup pecans (chopped)
¾ cup maraschino juice (from the bottle of cherries)
1 cup brown sugar
1 tablespoon cinnamon
¾ cup butter (melted)
Cloverleaf Rolls
2/3 cup butter (melted)
Directions
1) Combine ½ cup of warm tap water (about 80 F.) with 1 package of dry yeast. Stir in 1 teaspoon of sugar and stir to dissolve. Sprinkle the yeast on top of the sugar water and set aside in a warm area.
2) Place the shortening and ½ cup sugar in a large bowl and mix with a handheld mixer until well blended and fluffy. Then add the egg, 2 teaspoons salt, and vinegar and beat until thoroughly mixed.
3) Measure flour (9 ½ - 11 cups) into a separate bowl.
4) Mix the yeast mixture into the shortening mixture and add 3 ½ cups of warm water. Beat with the handheld mixer until well combined.
5) Now mix in 3 cups of flour and beat with the handheld mixer for 1-2 minutes. Mix in another 3 cups of flour and continue to beat it into the dough. (You have now put in 6 cups of flour) Now remove the beaters.
6) Add the rest of the flour and then mix with your hands. The dough should be slightly sticky.
7) Turn the dough onto the counter and add a little more flour. Knead the dough for 8 minute (200 times)
8) Place the dough back in the bowl and cover with a tea towel or plate. Let rise for approximately 2 hours.
9) for each recipe. While you are waiting you can prepare to make the different types of buns.
To make the Cinnamon Buns
10) Grease a cookie sheet and mix 1 cup of brown sugar with1 tablespoon cinnamon.
11) Take ¼ of the dough and roll into an 18” X 5” rectangle. Brush generously with melted butter and then sprinkle with the brown sugar/cinnamon mixture. Sprinkle more cinnamon on top.
12) Roll the dough up lengthwise and then cut in 1- 1 ½ inch slices. Place on the greased cookie sheet and cover with parchment paper. Let rise in a warm area until they double their size.
13) Bake for 18 minutes on the middle rack of an oven at 3500 F.
14) Mix ½ cup icing sugar and 1 teaspoon of water and when the buns come out of the oven drizzle with this icing.
To Make the Cherry Buns
14) In two regular muffin tins put into each muffin space: 1 teaspoon melted butter, 1 teaspoon brown sugar, 1 maraschino cherry, 1 teaspoon of chopped pecans, and ½ teaspoon maraschino cherry juice.
15) Take ¼ of the dough and roll into a 18” X 5” rectangle. Spread generously with melted butter and then sprinkle with the brown sugar/cinnamon mixture. Roll the dough up lengthwise and then cut in 1- 1 ½ inch slices.
16) Place each slice in a prepared muffin tin and cover with a piece of parchment paper. Let rise in a warm area until they double in size.
17) Bake for 18 minutes on the middle rack of an oven at 3500 F.
To Make the Cloverleaf Rolls
18) Take ¼ of the dough and then to make the rolls make 1” balls of dough, dip in butter and place in a muffin tin. Put three in a tin.
19) Cover with parchment paper then let rise in a warm place until they double in size.
20) Bake for 18 minutes on the middle rack of an oven at 3500 F. After they come out of the oven brush with melted butter.
Note: If you do not use the buns in 12 hours freeze them in an airtight container and then to defrost microwave for each bun for 20 seconds on high.