Cream buns

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

  • 5 mins preparation
  • 50 mins cooking
  • Makes 12 Item
  • Print


Cream buns
  • 30 gram (1 ounce) compressed yeast
  • 1/4 cup (55g) caster (superfine) sugar
  • 1/2 cup (125ml) lukewarm milk
  • 4 cup (600g) plain (all-purpose) flour
  • 60 gram (2 ounces) butter
  • 1 cup (250ml) lukewarm water
  • 1 egg yolk
  • 1 teaspoon water, extra
  • 3/4 cup (240g) raspberry jam
  • 300 millilitre thickened cream, whipped
  • 1 teaspoon icing sugar


Cream buns
  • 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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