Creambuns Recipes

CREAM BUNS

Steps:

• Measure the flour, sugar, salt and yeast into the bowl of an electric stand mixer.
• Lightly mix the ingredients together using the dough hook.
• Slowly pour in the warm milk, and continue mixing until everything comes together into a rough dough.
• Add the butter, one tablespoon at a time. Once the butter has been fully incorporated into the dough, add the next tablespoon of butter.
• Once all of the butter has been added, continue kneading the dough on medium speed for about 15 to 20 minutes.
• The dough is ready when it is soft and smooth, and also slightly elastic in texture when you try to stretch it. If you poke the dough softly, it should bounce back right away.
• Lightly oil a large mixing bowl.
• Place the dough inside the bowl.
• Cover the dough with a clean tea towel, cling film, or a reusable bowl cover.
• Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size (see Kitchen Notes below).
• Once the dough has doubled in size, punch back the dough to release all of the air.
• Gently knead the dough a few times, and then knead in all of the raisins.
• Portion your dough into 12 equal pieces. If you have some kitchen scales, weigh the dough and then divide this number by 12. This will be the weight of each bun dough.
• Line a large baking tray with a sheet of baking paper.
• Gently knead each ball of into a round ball.
• Place the balls of dough onto the lined baking tray, slightly spaced apart.
• Place the tray somewhere warm for about 30 minutes, or until the buns have risen and puffed up slightly.
• Preheat the oven to 220°C/428°F (without fan).
• Make the egg wash by lightly whisking together the egg and milk.
• Brush the buns with some egg wash.
• Bake for about 25 minutes, or until the buns are lightly golden. Check the buns at about 10 minutes, and if they are browning too quickly, cover them with a loose sheet of foil for the rest of the baking time. The buns are cooked if an internal thermometer reads 85°C (185°F).
• Gently remove the buns (intact) to a wire rack, and leave them to cool completely.
• I find it quickest and easiest to use a piping bag to work with the jam, but you can simply use a teaspoon or butter knife.
• Whisk the cream until it has thickened and soft peaks form.
• Transfer the whipped cream to a large piping bag fitted with a large star nozzle.
• Separate the buns.
• Use a serrated knife to split the buns open on a diagonal, but do not cut all the way through.
• Spread a small amount (or a lot) of jam onto one side of the bun.
• Pipe the cream on top of the jam.
• Dot a small amount of jam on top of the cream, in the centre.
• Lightly dust the buns with some icing sugar (powdered sugar).
• Serve immediately.

BRITISH CREAM BUNS

Steps:

• Sift the dry yeast with the flour and sugar.
• Rub the butter into the dry mixture until you a fine crumb type mixture.
• Add the warm water and warm milk and salt combined together, into the dry mixture.
• Combine until a soft dough.
• Place onto a lightly floured board and knead 8 minutes.
• Of course all the above can be done in your electric mixer with a dough hook as you would any bread dough.
• Put dough into light oiled bowl, cover and let stand in a draft free warm area for 2 hours or until doubled.
• Punch dough down.
• Place again onto a board and knead by hand 4 minutes.
• Divide into 12 portions for the buns.
• Knead each portion into a nice round bun, and place onto a greased cookie sheet.
• Leaving enough room for rising in between.
• Set aside covered in a warm place until about 1/2 doubled in size or about 15 to 20 minutes.
• Brush with beaten yolk and water combined into a wash.
• Bake in a hot oven 450 degrees oven for 10 minutes.
• Reduce heat to 350 degrees for the last 15 minutes.
• Total baking time 25 minutes.
• OR until Golden brown-- Place on a wire rack to cool.
• When cold slit each bun and place in mock cream and a dab of lemon curd lengthwise in and along the slit.
• Dust all over with powdered icing sugar-- These are not sweet buns-- for added sweetness can place a jam of choice into the cut, with the cream.
• Mock Cream.
• Make a sugar syrup with the water and sugar in a saucepot.
• Just dissolve and bring to a boil and boil three minutes.
• Remove from heat and cool completely.
• When syrup is cold, beat the butter with the vanilla for a long time until it is white in colour and fluffy.
• Gradually while mixer is still beating pour in the cold syrup, beat constantly.
• Fill buns with the mock cream, or use ontop of tarts of choice.