These are a classic that aren’t too hard to make but will be loved by anyone who tries them. Today I’ll be showing you how to make my cream buns!
I wasn’t sure what to make this week, so I chose this cream bun recipe. A classic that is becoming harder to find in bakeries, unless they are traditional – now you don’t have to worry.
Starting with an enriched dough, which is baked and then filled with freshly whipped cream and jam – what’s not to like? These will honestly go down a treat, I promise.
How are you liking the bread series so far? I’d like to know if you’d like more sweet or savoury recipes within the series.
Anyway, let’s get started, shall we?
500g White bread flour.
10g Dried yeast.
75g Granulated sugar.
90ml Whole milk.
Before you get into the baking, it’s best to do some prep work. Start by weighing up the ingredients, lining a baking tray with some parchment paper and gathering any equipment you may need ready, such as a stand mixer or mixing bowl.
Starting on the dough, place the bread flour and salt into a bowl and give it a good mix until they are fully incorporated.
Into the same bowl, place the dried yeast, butter, granulated sugar, egg, water and milk. Go ahead and start to mix the dough on a low speed, working your way up to a medium.
Mix until a clear dough has formed, it shouldn’t show a single trace of any ingredient and the bowl should be pretty clean once the dough is done.
Lightly flour your work surface with some bread flour and give the dough a brief knead until its smooth and elastic.
Grab a large mixing bowl and oil it lightly. Then you can place the dough into it and allow it to proof for around 1 hour (or until double in size).
After the dough has doubled, take it from the bowl and knock it back. This is the process of removing the gases from the dough that had built up during the first proof.
Next you’ll want to weigh the dough and divide the dough by 12, rounding the dough off by hand into smooth ball shape.
Place onto your lined baking tray and cover with cling film and allow to proof for a further 45 minutes or until they have poofed up.
Now is the idea time to prepare the filling.
Take a mixing bowl and place in the double cream, icing sugar and vanilla extract.
Whisk them all together until the mixture has thickened and can hold its shape. Transfer the cream into a piping bag fitted with a star piping nozzle.
Place the jam into a piping bag as well, keeping both the jam and cream in the fridge until you need them.
While they are proofing, now would be ideal time to preheat your oven to 220˚c/430˚f.
Once the buns are proofed, go ahead and place them into your preheated oven and bake off for 9-12 minutes (mine turned out dark but still soft).
Now that the buns have baked, remove from the oven and take off the baking tray and allow to cool fully.
Once the buns are cooled, you’ll want to slice them. On a 45˚ angle, slice the bun almost in half, but not quite.
Open the bun and pipe on the cream, then on top of the cream pipe a small amount of jam.
Finish the buns with a dusting of icing sugar and thats it, that’s how you make my cream bun recipe.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.