Golden Tea Buns (Sally Lunn Bunns) - cooking recipe

Ingredients

1 cup heavy cream
1/2 cup unsalted butter, cut into pieces
2 1/2 teaspoons active dry yeast (1 package)
1/3 cup sugar
1 1/2 teaspoons salt
4 large eggs
3 3/4 cups all-purpose flour

Preparation

In a small saucepan, heat the cream with the butter over low heat until the butter is melted. Pour the mixture into a large bowl and let it cool to lukewarm.
Stir in the yeast, sugar, and salt and let the mixture stand for 5 minutes, or until foamy.
Beat in the eggs, 1 at a time, beating well after each addition, and add the flour, about 1 cup at a time, beating after each addition until the batter is smooth.
Let the batter rise, covered with a kitchen towel, in a warm place for 3 hours, or until it is double in bulk.
Beat the batter well to deflate it and divide it among 24 buttered or paper-lined 1/2-cup muffin tins, filling each tin about halfway.
With buttered fingers smooth the tops. Let the buns rise, covered with a kitchen towel, in a warm place for 1 hour, or until they are double in bulk.
Bake the buns in the middle of a preheated 375\u00b0F oven for 12-17 minutes, or until tester comes out clean and the buns are golden. Serve warm.