Cream Buns

Method

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1. Mix the flour, yeast, sugar and salt in a large bowl. Add the milk and egg and mix to a dough. Add the butter and knead for 10 minutes, until soft, smooth and elastic.

   Mark done Start 10 min timer

2. Put the dough in an oiled bowl, cover, and leave in a warm place for 1 hour, until doubled in size.

   Mark done Start 1 hr timer

3. Divide the dough into 12 pieces. Shape each into a tight, smooth ball and set on two lined baking trays, spaced well apart.

   Mark done

4. Cover loosely and leave the buns to puff for 20 minutes while the oven heats to 190°C / 375°F.

   Mark done Start 20 min timer

5. Bake for 15 to 18 minutes, until golden brown. Cool completely on a wire rack.

   Mark done Start 15 min timer

6. Whisk the 150 g of icing sugar with 2 tablespoons of milk and the colouring, adding more milk until it is thick but pourable. Spread over the tops of the buns.

   Mark done

7. Whip the cream with the tablespoon of icing sugar to soft peaks. Split each bun three-quarters of the way through, spread with jam, and pipe or spoon in the cream.

   Mark done

Chef’s Tips

• Cool the buns completely before splitting them. Warm buns melt the cream.
• Shape tight, smooth balls. Loosely shaped buns bake into uneven lumps.
• Fill just before serving. The cream softens the bun within a few hours.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A cup of tea
• Fresh strawberries
• A flat white coffee

Storage & Reheating

Keep unfilled buns in an airtight tin up to 2 days. Fill on the day. Freeze unfilled buns for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.