Cream Buns are a soft sweet bread bun with a cream filling, I’ve also added fresh strawberries and strawberry jam to mine but you can try other flavours for different alternatives.
Take a look at our full range of Natural Flavoured Icing Sugars here.
Ingredients
Buns
- 250ml Whole or Semi Skimmed Milk plus a little extra for brushing
- 7g Active Dry Yeast
- 500g Plain Flour
- 50g Caster Sugar
- 50g Sugar and Crumbs Natural Flavoured Icing Sugar (Flavour of your choice)
- 70g Sunflower Oil
Filling
- 250ml of Double Cream or Whipping Cream (should be very cold)
- 8/9 Fresh Strawberries or Fruit to match your flavour
- 60g Sugar and Crumbs Natural Flavoured Icing Sugar (Flavour of your Choice)
- 200g Strawberry Jam or alternative to match your flavour
Method
Dough
- In a heavy based saucepan warm the milk until it is finger warm but not hot, take away from the heat and add the yeast and 1 tsp of the caster sugar. Whisk together.
- Next weigh out the flour and add this and the sugars to a clean mixing bowl, then add the oil and the milk/yeast mixture, fold in and then beat lightly until it forms together.
- Now put the dough on to a flour covered surface and knead for a few minutes until it’s smooth. Bring it together into a ball and place back in the mixing bowl with a little oil brushed around the sides.
- Cover with a tea towel and leave to prove for 2 hours until it doubles in size.
- After its doubled separate the dough into 100g balls ( you should get about 8-9) Roll each one into a ball and make sure its smooth on the top. Do not over knead as it will make the bun tough.
- Place on a baking tray covered in a little flour dusting and then cover with a tea towel and let them prove again for 30-40 mins until risen again.
After 2nd Prove
- Whilst waiting for the 2nd prove preheat the oven to 170c fan or 180c normal oven. Gas Mark 4.
- Brush each ball with milk and then place in the oven and bake for 15-20 mins until golden in colour and the base is firm. Leave on the side to cool completely.
Filling
- Beat the cream until its whipped to soft peaks and then add in your icing sugar and whisk lightly until combined. Whisk until its a smooth thick cream, the slower you whisk the more white the cream will be.
- Chop the strawberries into slices and set aside.
Assembly
- Once the buns are cool, slice in half but not all the way through, spread the base with jam and then add two slices of strawberries.
- Place the cream in a piping bag and then pipe into the open bun filling it. Use a palette knife to give you a clean edge then add more strawberry slices to the edges if desired. Lastly dust with icing sugar then serve.
Keep the Cream Buns in the fridge they will be good to eat for upto 2 days for freshness.
