Cream buns

Get ready for a wave of nostalgia.

  • 1 hr 30 mins cooking
  • Makes 12
  • Print
Cream buns
We've gone old-school with this cream bun recipe that comes studded with sultanas.


  • 2 teaspoon (7g) dry yeast
  • 4 cup (600g) plain (all-purpose) flour
  • 1/4 cup (55g) caster (superfine) sugar
  • 1/2 cup (125ml) warm milk
  • 1/2 teaspoon mixed spice
  • 90 gram (3 ounces) butter, chopped
  • 1/3 cup (55g) sultanas
  • 1 cup (250ml) warm water
  • 1 tablespoon milk, extra
  • 1/4 cup (80g) raspberry jam
  • 1 teaspoon powdered gelatine
  • 1 tablespoon caster(superfine)sugar
  • 1 tablespoon water
Mock cream
  • 250 (8 ounces) butter, softened
  • 2 vanilla extract
  • 1 caster (superfine) sugar


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Meanwhile, preheat oven to 200°C/400°F.
  • 6
    Bake buns 10 minutes. Reduce heat to 180°C/350°F. Bake buns a further 10 minutes.
  • 7
    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.
  • 8
    For mock cream, beat ingredients in small bowl with electric mixer until light and fluffy. Remove bowl from mixer; cover butter mixture with cold water, swirl around bowl for 1 minute, pour off water. Repeat washing and beating about six times, until mixture is white in colour and sugar dissolved.
  • 9
    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.

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