Scones are an ideal recipe to start with when learning to bake in a Dutch Oven. The recipe is fairly simple so you can focus on learning temperature control.
A Kitchener Bun is a pastry primarily found in South Australia. Fried then filled with pastry cream, and sometimes a spot of jam, it is perfect picnic food.
I have one of these whenever I pass through the state, but now I have started to make them myself. With a little practice, these sweet dough buns are easy to make and even better to eat!
When hiking and camping, if not making them at the campsite it is better to take the cream separately and fill them just before eating. Pastry cream travels much better than fresh cream.
My kids always refer to these as cream burgers.
1 tablespoon yeast
1 1/4 cups warm milk
2 1/2 cups flour
salt, to taste
5 tablespoons sugar
3 tablespoons butter
vegetable oil, for deep frying
caster sugar, for dusting
seedless raspberry or your favourite jam
Combine the yeast and milk and let sit until foamy, about 10 minutes.
Sift together the flour, sugar, and salt. Rub the butter into the flour then add the milk-yeast mixture. Combine and then knead until smooth. Divide into eight buns. Leave to rise for 30 minutes.
Heat the oil to 180 degrees C (350 degrees F). Place the caster sugar in a shallow dish.
Deep fry each bun, turning if required so it is light brown all round and cooked through to the center, about 3 minutes total. Immediately drain and roll in the caster sugar.
When cool, slice almost through, spread with jam, then add cream just before serving.