Cream buns

Get ready for a wave of nostalgia.
Cream buns

Cream buns

1H 30M

Remember pressing your nose up against the bakery window, yearning for one of these? Turn these dreams into reality in your very own kitchen. Get ready for a wave of nostalgia with these cream buns studded with sultanas. Light fluffy buns filled with sweet mock cream and glazed to finish.

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Mock cream



Combine yeast, 1 teaspoon of the flour, 1 teaspoon of the sugar and all the warm milk in small bowl. Cover; stand in a warm place about 10 minutes or until frothy.


Sift remaining flour and spice into large bowl, stir in remaining sugar. Rub in butter, then stir in sultanas. Stir in yeast mixture and water; mix to a soft dough.


Knead dough on floured surface until smooth and elastic. Place dough large greased bowl, cover; stand in a warm place for about 40minutes or until doubled in size.


Knead dough on floured surface until smooth; divide dough into 12 portions. Knead portions into balls; place on greased oven trays. Stand dough, uncovered, in warm place about 15 minutes or until well risen. Brush evenly with extra milk.


Meanwhile, preheat oven to 200°C/400°F.


Bake buns 10 minutes. Reduce heat to 180°C/350°F. Bake buns a further 10 minutes.


Make glaze by sprinkling gelatine and sugar over water in heatproof cup, stand in small pan of simmering water; stir until dissolved. Brush hot buns with hot glaze; cool on wire racks.


For mock cream, Stir sugar, milk and ¼ cup (60ml) of water in a small saucepan over low heat, without boiling, until sugar dissolves. Sprinkle gelatine over 1 tablespoon of water in a small jug; stir into milk mixture until gelatine dissolves. Cool to room temperature. Beat butter and vanilla in a small bowl with electric mixer until pale and fluffy. Gradually add cold milk mixture, beating until light and fluffy.


Split cold buns; fill with jam. Pipe or spoon cream into buns; top with more jam. Dust tops with sifted icing sugar, if you like.

Make sure the milk mixture for the mock cream is cold when adding to the butter, otherwise the mixture will separate.


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