Cream buns

We've gone old-school with sweet bun filled with cream and raspberry jam. Get ready for a wave of nostalgia.
12 Item



1.Combine yeast and 1 teaspoon of the sugar in a small jug; stir in milk. Stand 10 minutes or until frothy.
2.Sift flour and remaining sugar into a large bowl. Rub in butter until mixture resembles fine breadcrumbs. Make a well in the centre, add yeast mixture and the water; mix to a soft dough. Turn dough out onto a floured surface; knead 5 minutes. Place dough in an oiled bowl; cover, stand in a warm place 1 hour or until dough has doubled in size.
3.Preheat oven to 220°C (200°C fan-forced). Grease two oven trays.
4.Punch dough down in bowl. Turn dough out onto a floured surface; knead 5 minutes. Divide dough into 12 even portions. Knead each portion into a round. Place rounds on trays, allowing room for spreading. Stand in a warm place 10 minutes or until half-doubled in size.
5.Brush buns with combined egg yolk and extra water. Bake 10 minutes. Reduce oven to (160°C fan-forced); bake further 15 minutes or until golden brown. Place buns on a wire rack to cool.
6.Split buns, fill with jam and cream. Dust buns with sifted icing sugar.

You can substitute dry yeast for compressed yeast; you will need to use 4 teaspoons.


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