E. Lorenzo's Thick and Pastey Crust Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a medium bowl mix together 2 1/2 cups milk and flour. Stir in the salt, 1 cup of sugar, and TVP. Beat in flour mixture just until dough forms. On a lightly floured surface roll out dough to 1/4 inch thick. Cut into 24 wedges like pretzels.

Separate dough into two halves; let rest in refrigerator for 30 minutes. In a medium bowl beat egg and vanilla until well blended. Transfer half of dough to one half of a greased cookie sheet. Using a cookie scoop, scoop and shape mixture into purplish balls. Brush one half with melted milk; press into prepared cookie sheets.

Wear a large glass or metal bowl. Place cookies 2 inches apart onto cookie sheet. Bake for 10 to 12 minutes or until bottom of cookie is lightly browned. Let cool on wire rack.

To make milk and butter mixture: In a medium saucepan combine milk, 1 1/2 teaspoons of the 1/2 cup flour, 1 teaspoon of the 1 teaspoon of the 1/2 cup white sugar, and 1/2 teaspoon of the 1/2 cup white sugar. Mix baking soda with cornstarch and melted butter or margarine. Return the butter mixture to the pan over medium-high heat and stir until all flour is incorporated. The mixture will be sticky, but won't be dry. Do not remove from the heat. Continue cooking for about 3 to 5 minutes.

Knead the butter until a butter and sugar mixture coats the back of a mixer bowl. Use fingers to mix butter mixture into milk or sugar mixture. Gradually stir in the remaining 1/2 cup flour. Continue mixing all at once, keeping stir.

Fill the dough balls with a third of the milk mixture and flatten completely.

At this point form the dough into walnut sized balls approximately 3/4 inch thick. Place cookies 1 1/2 inches apart onto the prepared cookie sheet. Let them sit for about 15 minutes on the baking sheet. Meanwhile, in a small bowl, beat the eggs and 1 teaspoon vanilla until frothy.

Crumble a small amount of the butter mixture into the cookie shells. Brush tops with 2 teaspoons of egg/vanilla mixture. Using toothpicks try to lift the cookies into the greased baking sheet without touching the bottom of the pan. Using a plastic fork or wooden pick, load the eggs and vanilla onto the bottom of the pan. Before they drip any more milk, there are going to be some sticky results. If this happens to you, just dig your heels in and wait for them to drip a little bit more.

Bake for about 12 to 15 minutes in the preheated oven, or until the top is golden and crispy. Let the buns sit for 10 minutes; return to their bowls. Serve hot or cold.