British Cream Buns
Indulge in the sweet and pillowy delight of British Cream Buns, a classic treat that seamlessly blends soft, golden-baked buns with a luscious vanilla-infused whipped cream filling. Made from a rich, yeasty dough, these buns boast a fluffy texture achieved through careful kneading and two restful rises, ensuring a perfectly airy bake. Once cooled, they are generously filled with smooth double cream and lightly dusted with icing sugar for an elegant finish. Whether served as part of an afternoon tea spread or enjoyed as an indulgent snack, these nostalgic buns are a timeless crowd-pleaser that pair beautifully with a hot cup of tea. Perfect for home bakers, this recipe yields 10 irresistible cream buns that are sure to impress friends and family alike.
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Recipe Information
Ingredients
- 500 g Strong white bread flour
- 50 g Caster sugar
- 7 g Salt
- 7 g Instant yeast
- 300 ml Whole milk
- 50 g Unsalted butter (softened)
- 300 ml Double cream (for filling)
- 1 tsp Vanilla extract
- 20 g Icing sugar (for dusting)
Instructions
In a large bowl, combine the flour, sugar, salt, and instant yeast. Be sure to place the yeast and salt on opposite sides of the bowl initially to prevent deactivating the yeast.
Warm the milk in a small saucepan until lukewarm (but not hot), then pour it into the dry ingredients.
Add the softened butter to the mixture and mix until a rough dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes on medium speed.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp tea towel and leave to rise in a warm place for 1-2 hours, or until doubled in size.
After the first rise, punch down the dough to release air. Divide it into 10 equal pieces and shape each piece into a smooth ball.
Place the dough balls onto a baking tray lined with parchment paper, leaving space between each one. Cover with the tea towel and let them rise for another 45 minutes until puffed up.
Preheat your oven to 200°C (180°C fan) or 400°F.
Bake the buns for 12-15 minutes, or until golden brown on top. Remove from the oven and allow them to cool completely on a wire rack.
While the buns cool, whip the double cream with vanilla extract until soft peaks form. Transfer the whipped cream into a piping bag fitted with a star nozzle (optional).
Once the buns are cool, slice each one horizontally without cutting all the way through (they should open like a pocket). Pipe or spoon the whipped cream into the center of each bun.
Dust the filled buns generously with icing sugar before serving.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 10.0 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
