These Fresh Cream Buns bring back joyful memories of walking into an old school bakery and picking a plump and perfect airy bun filled with yummy freshly whipped cream dotted with strawberry jam.
It is super easy to recreate these nostalgic buns with my simple recipe. They are so yummy served with a hot cup of coffee or tea that it's very hard to stop at just one!
Ingredients (makes 12 buns)
Dough:
Bread flour 300 g
Sugar 30 g
Salt 1 tsp
Milk powder 1.5 Tbsp
Milk 200 ml
Egg yolk 2
Yeast 1 tsp
Butter 25 g, softened
Filling:
Heavy whipping cream 1 cup
Powdered sugar 1/4 cup
Vanilla extract 1/4 tsp (optional)
Raspberry or Strawberry jam 1/4 cup
Powdered sugar for dusting
Egg wash:
1 egg yolk + 1 Tbsp milk
In pan of bread machine, add all ingredients for bread dough and run dough mode of your bread machine.
At the end of the dough mode, turn dough to work surface and divide into 12 equal portions approximately 53 g each. Roll into balls, cover and rest 15 mins.
To shape buns, take a ball of dough and flatten with a rolling pin. Roll into a sausage about 12 cm long. Pinch to seal well.
With a scoring lame or a pair of scissors, make shallow slits on the top of each bun. This step is totally optional. You may leave the buns plain and they will still look great.
Repeat with the remaining pieces of dough. Place on a lined baking sheet at least 2 inches apart. I used 2 baking sheets and placed 6 buns on each baking sheet.
Cover with a lightly damp towel and rest for 50 mins.
Preheat oven to 176C.
Brush buns with egg wash and bake for 18-20 mins.
Remove buns and cool completely on a wire rack.
Prepare cream - place heavy cream, powdered sugar and vanilla extract in large clean bowl. Whip till stiff peaks form and transfer to a piping bag fitted with piping tip of your choice.
Cut top of each bun vertically down the centre with a pair of scissors. Dust the tops with powdered sugar.
Pipe the cream into the middle of each bun and raspberry jam onto the top of the cream.
Best eaten on day that they are made but they can be covered and stored in fridge for up to 2 days.
Life is short, make it sweet!
