Buns which have centrally-located recesses

The process of making a recessed bun adapted for the reception of an edible material including in part a semi-liquid material comprising the steps of:

• A. placing an initially flat layer of yeast-raised dough on a male supporting mold including a central raised portion having a flat upper surface, and outwardly and downwardly inclined sides terminating in a peripheral inverted groove;
• B. supporting said layer of dough with the underside thereof in supported contact with said central raised portion, and the peripheral edge thereof within and in supported contact with the inner surface of said groove, and with the remaining surfaces of said dough layer being non-supported or contacted with the mold and being openly exposed to a surrounding atmosphere of air,
• C. permitting said layer to proof itself, with those portions not in supporting contact with said mold being openly exposed to the surrounding air and thereby being air proofed;
• D. baking the so-proofed dough layer while maintaining the same relationships of portions contactedly supported and exposed, whereby the resulting bun will include an inner area of relatively high porosity consisting of the contacted areas and relatively low porosity over the exposed external areas, the different porosities serving to hold and distribute liquid materials placed in the inner part and deterring passage thereof through said outer part of lower porosity.

The process of making a centrally recessed bun comprising the steps of:

• A. placing a layer of initially flat yeast-raised dough on a male mold having a generally planar support of heat-resistant material and a stiffened edge extending around the periphery thereof, a surface being displaced in the upward direction from that planar support and the support further having a continuous upward opening recess of semi-circular cross section which is displaced in a downward direction from the planar support and which extends adjacent, totally around and laterally outwardly relative to the said upward displaced surface, and said upward displaced surface including a continuous inclined wall which extends upwardly from the inner periphery of the recess and terminates in said upper surface which is an elongated flat surface disposed upwardly above the level of the planar support and at the upper periphery of said inclined wall, said inclined wall and said upper surface constituting a truncated trapezoidal configuration with rounded ends,
• B. so placing the layer of yeast-raised dough that a central portion thereof rests on said upward displaced surface, the peripheral edge portion thereof extending into said recess and terminating therein and at least an intermediate portion thereof being supported by said inclined wall,
• C. air proofing only the exposed portions and surfaces of the so-placed layer of yeast-raised dough on said mold, while maintaining an air proofing preventing contact of the remainder with the mold surfaces,
• D. baking the so-proofed dough layer while on said mold while maintaining the air proofed exposed portions out of contact with the mold, to form a bun which has a centrally located recess defined by an upwardly and outwardly inclined wall with a gently rounded upper edge, and with the inner surfaces and upper edge having relatively high porosity, and the exposure of said specific portions and surfaces to air during proofing and baking resulting in these portions and surfaces having relatively low porosity.