Sift together the flour, sugar and salt. Put the yeast into the milk. Rub the butter into the flour then add the milk and yeast mixture. Combine and then knead until smooth. Divide into buns. Leave to rise for 30 minutes.
Heat the oil to 180 degrees C. Place the caster sugar in a shallow dish.
Deep fry each bun, turn if required so light brown all round and cooked through to the centre; 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.
This recipe is easy, and taste just like the ones you buy in SA! I was raised in SA, and now live interstate. I always have at least one kitchener bun when I visit SA. So happy that I can now make my own. Can't buy them anywhere in NSW. Thank you so much for sharing.
Is this better made with bread flour? Or just plain flour? - 19 Nov 2014
The recipe is great but nothing beats using a mock cream as the filling. The cream is the reason I buy them. I found a recipe in the Australian Women's Weekly Cookbook published in 1970 Pg 223 called "Fluffy Mock Cream" and it is just perfect. - 27 Dec 2014