Cream Buns

My Favourite Teat Time Treats

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A little while ago I spent a week, baking bread and other yeast mixtures. During that week I made these cream buns. They are mixed with butter, milk and sugar and served with lots of whipped cream and raspberry jam. If you don’t like the sound of raspberry jam, try any other jam that suits your palate and blends well with whipped cream. I always use Fleischmann’s instant yeast. It can be added directly to the flour and the results are always amazing.

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Don’t you ever feel like spoiling yourself sometimes? On this day I wanted to spoil myself. I stopped thinking about calories, extra weight and healthy eating. I used white all-purpose flour, whole milk, a chunk of raspberry jam and lots of whipped cream. It was one of those days you never forget because you’re happy and guilty at the same time. I thoroughly enjoyed eating these cream buns and now, I’m thinking of having a repeat session. Wanna join me??

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I wish you a happy blogging wherever you are, and to those who cook from this site, thank you so much for choosing ‘myfavouritepastime.com

Cream Buns

Original Recipe from Family Circle: Scones and Muffins

Preparation time: 30 minutes + 1 hour 30 minutes, proving; Baking time: 20 minutes; Makes: 12 buns

Ingredients

  • 525g (1.1 Ib, 18.5oz, 4¼ American cups; 3½ Australian cups)  all-purpose flour
  • 2 tablespoons sugar
  • Pinch of salt
  • 1½ teaspoons instant yeast (Fleischmann’s)
  • 375ml (1½ cups) warm milk
  • 60g butter, melted
  • ½ cup raspberry jam
  • 1¼ cups whipping cream (35%)
  • 3 tablespoons icing sugar

Instructions 

  1. Line a large baking sheet with parchment (greaseproof paper). Preheat the oven to 410°F (210°C) ten minutes before using.
  2. Sift the flour, sugar, salt and yeast into a large bowl and then form a well in the centre. Pour the milk and butter into the well. Mix with a spoon until all the flour is incorporated and a soft dough is formed. Turn the dough onto a lightly floured surface and knead for 1 minute, then form into a ball. Place the ball of dough in a lightly oiled bowl, cover with cling film and leave in a warm place for 1 hour or until doubled in size.
  3. Turn the risen dough onto a lightly floured surface and knead for about 2 minutes or until smooth. Divide the dough into 12 equal portions. Knead one portion at a time on a lightly floured surface for 30 seconds then shape into a ball. Place the balls of dough evenly apart on the prepared baking tray. Leave covered with a lightly oiled plastic wrap in a warm place for 30 minutes or until doubled in size. Bake the buns for 20 minutes or until well browned and cooked through. Set the buns aside for 5 minutes, before transferring to a wire rack to cool.
  4. Whip the cream with 1 tablespoon icing (confectioner’s) sugar until firm peaks form. Using a serrated knife, cut halfway into the side of each bun. Spread a layer of jam on each cut side of the bun. Spoon or pipe cream over the jam. Dust the buns with the remaining icing sugar and serve with tea or coffee.
  5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the buns at 410°F (210°C) for 20 minutes,
  • The buns are best filled just before serving.
  • Last Updated: February 19, 2019

myfavouritepastime.com

Step By Step Photos

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Please always remember to assemble all ingredients before you start. Line a large baking sheet with parchment (greaseproof paper). Preheat the oven to 410°F (210°C).

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Sift flour, sugar, salt and yeast into a large bowl and form a well in the centre.

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Pour the milk and melted butter into the well.

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Mix with a spoon until all the flour is incorporated and soft dough is formed.

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Turn on a lightly floured surface and knead for 1 minute, then form the dough into a ball.

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Transfer dough to a lightly oiled bowl, and leave covered with a plastic wrap in a warm place for 1 hour or until doubled in size.

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Turn the dough into a lightly floured surface and knead for about 2 minutes or until smooth. Divide the dough into 12 equal portions. Knead one portion at a time on a lightly floured surface for 30 seconds, then shape into a ball. Place balls of dough evenly apart on the prepared baking sheet. Leave covered with a lightly oiled plastic wrap in a warm place for 30 minutes or until well risen.

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Bake buns for 20 minutes or until well browned and cooked through. Stand buns for 5 minutes before transferring to a wire rack to cool.

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Serve

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with raspberry jam and whipped cream

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Lots of it

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We enjoyed the afternoon tea and  skipped diner that day!

myfavouritepastime.com Last Updated: February 19, 2019

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

41 thoughts

  1. About my French Canadian husband… he died almost seven years ago. We met when we were both 18. He and I were/are ‘spitfires’, so we fought a lot but we loved each other a lot too! ; o )

    1. Oh I am so sorry to hear that. How terrible. You must miss him so much. I can imagine two ‘spitfires” like two little dragons…at least you have those fond, loving memories. That’s all we ever have left. Thanks so much for sharing your story and I wish you a lovely weekend!
      Liz

  2. Being American (I could even be considered a “well-traveled American”….) I honestly didn’t know what Cream Buns were exactly… but I thought they were some sort of British treat which I’d read about in novels OR had seen in Tea Shops in Britain. So – I ‘Googled’ Cream Buns.. ..as any other confused American would.. and I found this – – “Variations of cream buns exist all around the world. Typically they are made with an enriched dough bread roll that is split after baking and cooling and filled with cream.
    Among the numerous international variations are the splits of Devon and Cornwall in southwest England, which are yeasted buns filled with clotted cream”.
    So – there you go. Count me in as one American who now has a far better understanding of what Cream Buns are! And – I WANT SOME !! Another great recipe Liz… just waiting to be ‘pinned’ !! ; o )

    1. Are Americans not well travelled? Yes the dough is mixed with full cream milk, no water or other additives, lest you spoil the beautiful flavours and texture. The fillings are left to your imagination and palate. You truly described cream buns as I dream about them. You do have a precise understanding of cream buns. I am glad, you’re proud to be American. Enjoy the weekend, Cecile.
      Liz

      1. By my ‘well-traveled’ comment, I didn’t mean to imply that most/many Americans aren’t well-traveled, although I have been especially lucky to have traveled at great deal because my husband was an international banker and we lived in Europe for eight years… and yet, I didn’t really know what a Cream Bun was… I was making fun of myself because I would’ve thought I would’ve been exposed to Cream Buns before – especially in tea shops in Britain!! : o )

        1. No problem Cecile, I was merely pulling your leg (LOL). I lived in Europe when I was a student and really loved it. The people, the food, and we had so much fun. You can’t possibly be exposed to all foods. Since I started blogging I’ve seen so many foods I’ve never heard of and I’ve really enjoy learning about them. Where is the International Banker now? Banking used to be a great profession, well paying too! have a lovely week, my dear. And do take care of yourself!!!
          Best wishes!
          liz

        2. You know, sometimes the written word is hard to decipher… But I now totally see that you were just teasing me… you are only too aware of how little North Americans actually ‘travel abroad’ !! You sound like me as far as enjoying everything when you travel – food, people, music… the noise (like in India or Pakistan where everyone blasts there horns and no one pays attention anyway!!), the smells, the way the people gesture and how they dress etc. etc. etc. I ‘lost’ my handsome little French Canadian banker almost seven years ago… I now tend to do any true trips by myself now… such as my month-long trip from Massachusetts to Florida and back this past spring. I had so much fun and saw so many friends and relatives… including friends of mine who used to live in Malta but now live in Kuwait. They happened to be in Miami when I was in Florida… darn… I miss all my ‘international friends’. I was constantly learning new things – and I just love that!!

        3. Hi there Cecile,
          When you say ‘lost’ i assume broke up… or? He must have been a great part of you, such fond and loving memories. They say…French are romantic or is it the language that’s romantic (it’s the language of romance). One day when my kids are grown up, I would love to travel too, like you! Have a fabulous weekend!
          Liz

  3. I think it’s a great idea to spoil yourself with delicious ingredients. I do try to add whole wheat flour into cakes, but sometimes, you just have to make what’s most delicious and go with straight up white!

    1. I know I should add in some whole wheat but white tastes great although it’s no good for the health. How have you been? you’ve been so quiet!
      Liz

  4. I was only a little girl the first time I had a cream bun, homemade. So this is so nostalgic for me!

  5. Liz, as you might have guessed by now I do love the sound of that raspberry jam! ❤
    These buns are absolutely dreamy; the perfect treat to turn a simple afternoon into a special occasion. I'm in awe; great recipe!
    Have a lovely week (and if we don't meet again before, enjoy your weekend to the fullest too! 😉 )

    1. Mm I wonder what you’ll be doing over the weekend. I bet you’ll be making those lovely cakes and bakes of yours. I wish you a great weekend!
      Liz

  6. I would love to join you!:) They look absolutely perfect, like they would melt in your mouth. I admire your ability to be comfortable using yeast. I am still working on that.

    1. Oh you should just use instant yeast. It’s so easy to use, even though sometimes I feel lazy…but once I start I don’t stop for days…thanks I hope you’ll be able to join me!!!
      Liz

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