"A Continental Breakfast with Our Buns for Coffee or Tea before the May Day Parade makes the celebration worthwhile for this new creation..."

Ingredients:

Dough:

8 x 2 oz. Pillsbury Original Crescent Rolls

Filling for Buns:

2 c Ube paste (purple yam) (fresh frozen from the Asian frozen grocery aisle (try TnT Supermarket here at home)

1 c Prune paste

1 c Raisin paste

1 1/2 tsp vanilla

1/4 c br. sugar

3 tsp lemon juice

2 tsp nutmeg

Egg Wash for Buns:

1 egg

1 tsp H2O

Piping Crosswise:

1/4 tsp vanilla

1/2 c powdered sugar

1/4 c corn starch

5 tsp creme

9 tblsp coconut milk

Instructions:

1. Take the fillings into a food processor including wet and dry ingredients, spices until pastily homogeneous.

2. Take the pre-made or store bought dough from the cannister, roll out the sheets od individual dough for filling.

3. Take 2 tblsps. of filling and place in the center of each dough, enclose completely in the dough and proceed to roll in the palms of your hand until a rounded bowl is achieved with the filling as a center.

4. Proceed to mix both the wash glaze and apply the wash liberally on the top surface of each one.

5. Finally in preparation mix all the piping ingredients into a light paste and empty into a piping bag and crosswise score the rounded shape or the dough until you have covered the whole 16 individual balls of dough.

6. Take a cup cake pan and line each well with Crisco(R) or lard.

7. And place each ball into their individual cupped wells.

8. Pre-heat oven at 175 deg C and place trays for 20-25 mins or until golden brown.

Serving Suggestion:

Prepare a carafe of either tea or coffee with cream and sugar on the side and also add in the orange juice and then halve either hot cross buns or croissantes and apply butter adding canned fruit cocktail, e.g. Del Monte

featuring paw-paw, pear, peach and pineapple with red cherries thrown in.