British Cream Buns - cooking recipe

Ingredients

4 cups unbleached all-purpose flour
2 ounces salted butter
1/3 cup granulated sugar
2 teaspoons active dry yeast
1 cup warm water
1/2 cup warm whole milk
1/2 teaspoon salt (dissolved in the milk)
Wash
1 beaten egg yolk
1 teaspoon cold water
Mock Cream
1/3 cup water
1 cup sugar
4 ounces butter
1 teaspoon vanilla
1 dash salt, if desired

Preparation

Sift the dry yeast with the flour and sugar.
Rub the butter into the dry mixture until you a fine crumb type mixture.
Add the warm water and warm milk and salt combined together, into the dry mixture.
Combine until a soft dough.
Place onto a lightly floured board and knead 8 minutes.
Of course all the above can be done in your electric mixer with a dough hook as you would any bread dough.
Put dough into light oiled bowl, cover and let stand in a draft free warm area for 2 hours or until doubled.
Punch dough down.
Place again onto a board and knead by hand 4 minutes.
Divide into 12 portions for the buns.
Knead each portion into a nice round bun, and place onto a greased cookie sheet.
Leaving enough room for rising in between.
Set aside covered in a warm place until about 1/2 doubled in size or about 15 to 20 minutes.
Brush with beaten yolk and water combined into a wash.
Bake in a hot oven 450 degrees oven for 10 minutes.
Reduce heat to 350 degrees for the last 15 minutes.
Total baking time 25 minutes.
OR until Golden brown-- Place on a wire rack to cool.
When cold slit each bun and place in mock cream and a dab of lemon curd lengthwise in and along the slit.
Dust all over with powdered icing sugar-- These are not sweet buns-- for added sweetness can place a jam of choice into the cut, with the cream.
Mock Cream.
Make a sugar syrup with the water and sugar in a saucepot.
Just dissolve and bring to a boil and boil three minutes.
Remove from heat and cool completely.
When syrup is cold, beat the butter with the vanilla for a long time until it is white in colour and fluffy.
Gradually while mixer is still beating pour in the cold syrup, beat constantly.
Fill buns with the mock cream, or use ontop of tarts of choice.