Hocus Pocus Balloon Buns is a traditional American recipe for a classic Halloween bun that's baked with a marshmallow in the centre so that the marshmallow melts, leaving a hollow. The full recipe is presented here and I hope you enjoy this classic American version of: Hocus Pocus Balloon Buns.
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Ingredients:
1 packet active, dried, yeast
60ml warm water
180ml lukewarm milk
50g granulated sugar
1 tsp salt
1 egg
50g butter (or shortening), melted and cooled
490 to 550g plain flour
200g granulated sugar
1 tsp ground cinnamon
18 large marshmallows
100g butter (or margarine), melted
Method:
In a bowl, cream together the yeast and warm water until dissolved then add the milk, 50g sugar, salt, egg, 50g butter and 250g of the flour. Beat together until smooth then mix in enough of the remaining flour so that you have a soft, but workable dough.
Turn the resultant dough onto a lightly-floured work surface and knead until soft and elastic (add more flour as needed). Form into a ball, place in a greased bowl and turn to coat in oil. Cover with a damp tea towel and set aside in a warm place until doubled in volume (about 80 minutes).
After this time, knock the dough back and divide into two equal pieces. Roll each half about 6mm thick then cut into nine 9cm diameter circles (so that you have 18 in all).
Mix the 200g remaining sugar with the cinnamon in a bowl. Dip each marshmallow in the melted butter and then in the sugar mix. Place one in the centre of each circle of dough and wrap the dough around the marshmallows so that they are completely enclosed. Now pinch the open ends together to seal. Dip the finished balloons first in the butter and then in the sugar and cinnamon mix. Place on each one in a well greased muffin cup and set aside to rise for 20 minutes.
After this time, transfer to an oven pre-heated to 180°C and bake for about 25 to 30 minutes, or until cooked through and golden. As the buns cook the marshmallows in the middle will melt and dissolve into the bun, leaving a hollow.
