Tuesday, 19 November 2013

Cream Buns.

So we arrive at the second sweet treat on my baking to-do list: Cream Buns.

I absolutely loved these when I was younger, and not much has changed! The bun, the cream and the raspberry jam are the perfect combination, and I was dying to try them out!

Once again, after looking on the internet, I couldn't decide on one recipe that I liked. So, I used bits and pieces of each recipe, to arrive at the perfect solution!

Cream Buns


© 4 cups of plain flour     
© 60 g butter   
© 1/4 cup sugar
© 1/2 cup warm water
© 1 cup warm milk
© 2 tsp dried yeast

© 3 tbl water (extra)

© 1 tbl sugar (extra)

1) Mix dry ingredients together (sugar, yeast and flour).

2) Rub in butter to dry ingredients (This should look like breadcrumbs. It is the same method you use when making scones).
3) Combine warm milk and warm water together.
4) Add in milk/water mixture.
5) Stir until semi-combined.
6) Knead mixture for around 5 minutes until your dough is well-formed.

7) Cover with gladwrap, and set aside in a warm place (I put mine in front of the oven) and leave to rise for around an hour. During this time, preheat your oven to 180°C (this temperature is for a fan-forced oven).
8) After your dough has risen and has roughly doubled in size, give it another knead.
9) Portion your dough into around 12 balls. Set aside and leave to rise for another 15 or so minutes.
10) Put buns into the oven for about 20-25 minutes. During this time, mix together the extra water and sugar.
11) As soon as the buns come out of the oven, brush the water/sugar mixture onto their tops. This gives them a nice, sugary glaze.


TPB TIP: By putting the glaze on after the buns have come out of the oven, this prevents them from burning!

TPB TIP: If the buns are turning too brown whilst in the oven, place a piece of baking paper on top of them.

Cream filling

Many cream buns use mock cream as their filling, and I reallllly wanted to give this a try. And much to my surprise, it actually worked out!

© 4 tbl butter   
© 4 tbl sugar  
© 4 tbl boiling water
© 4 tbl milk

© 1/2 tsp vanilla essence

1) Using a stand mixer, cream butter and sugar for 5 minutes. Your mixture should be very light and creamy.
2) With the mixer running, alternate between adding in the milk and the boiling water. During this time, add in the vanilla essence.
3) Keep mixing until thick.

TPB TIP: Whilst the mixture might seem a bit runny at first, persevere and keep it mixing. It will become thick! Also, put your mock cream in the fridge before piping to make it easier to manage.

1) Once the buns are completely cool, slice down the middle.
2) Pipe the cream into the bun, and then top with some raspberry jam.

3) Dust with icing sugar if you are planning on serving them straight away.


And there you go! Your own cream buns!

Until next time, happy baking.


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