These delightful cream and jam buns have a bakery-quality taste, yet they’re simple enough to make at home. This recipe will guide you through every step to create these delicious, fluffy buns filled with creamy goodness and sweet jam. If you’re looking for a variation, you can easily swap out the jam for a different fruit filling. Or, if you’re feeling really adventurous, try adding a dollop of peanut butter to the center for a tasty twist. Speaking of peanut butter, have you tried our famous peanut butter fudge recipe? It’s the perfect sweet treat to enjoy with a cup of coffee or as an after-dinner dessert.
Ingredients
Buns (Makes 15 large buns):
- 6 cups (1000g) bread flour
- 2 teaspoons (5g) white sugar
- 3 tablespoons (60ml) oil
- 3 teaspoons (7.5g) instant dried yeast
- 620ml warm water
- Pinch of salt
Glaze:
- 1 tablespoon (20g) white sugar
- 1 tablespoon (20ml) water
Filling:
- 300ml thickened cream
- 3-4 tablespoons (60-80g) icing sugar
- Dash of vanilla extract
- 5-6 tablespoons (100-120g) jam
Instructions
1. Preparing the Dough:
- In a large bowl, mix the bread flour, white sugar, oil, yeast, and salt.
- Gradually add the warm water while mixing to form a soft dough.
- Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until it doubles in size.
2. Shaping the Buns:
- Preheat your oven to 180°C (fan-forced).
- Punch down the risen dough to release any trapped air.
- Divide the dough into 15 equal parts and shape each part into a ball.
- Arrange the dough balls on a baking tray lined with parchment paper, leaving some space between them.
- Cover with a damp cloth and allow the buns to rise for another 20-30 minutes until they have doubled in size.
3. Baking the Buns:
- Mix the sugar and water in a small bowl to create the glaze.
- Brush each bun with the glaze.
- Bake in the preheated oven for about 20 minutes or until the buns turn golden brown.
- Transfer the buns to a wire rack to cool completely.
4. Making the Filling:
- Whip the thickened cream with the icing sugar and vanilla extract until it forms stiff peaks.
- Once the buns are cool, slice them horizontally.
5. Assembling the Buns:
- Spread a generous amount of whipped cream and a spoonful of jam inside each bun.
- Replace the top half of the bun.
Tips
- Yeast Activation: Ensure the water is warm (but not hot) to properly activate the yeast.
- Rising Time: The dough should double in size during each rise, which can vary depending on the room temperature.
- Whipping Cream: For best results, chill the cream and bowl before whipping.
Serving Suggestions
These buns are best enjoyed fresh but can be stored in an airtight container for up to two days. Serve them with a cup of tea or coffee for a delightful snack or breakfast treat.
Cream and Jam Buns
These delightful cream and jam buns have a bakery-quality taste, yet they’re simple enough to make at home. This recipe will guide you through every step to create these delicious, fluffy buns filled with creamy goodness and sweet jam.
Ingredients
Buns (Makes 15 large buns):
- 6 cups 1000g bread flour
- 2 teaspoons 5g white sugar
- 3 tablespoons 60ml oil
- 3 teaspoons 7.5g instant dried yeast
- 620 ml warm water
- Pinch of salt
Glaze:
- 1 tablespoon 20g white sugar
- 1 tablespoon 20ml water
Filling:
- 300 ml thickened cream
- 3-4 tablespoons 60-80g icing sugar
- Dash of vanilla extract
- 5-6 tablespoons 100-120g jam
Instructions
Preparing the Dough:
- In a large bowl, mix the bread flour, white sugar, oil, yeast, and salt.
- Gradually add the warm water while mixing to form a soft dough.
- Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until it doubles in size.
Shaping the Buns:
- Preheat your oven to 180°C (fan-forced).
- Punch down the risen dough to release any trapped air.
- Divide the dough into 15 equal parts and shape each part into a ball.
- Arrange the dough balls on a baking tray lined with parchment paper, leaving some space between them.
- Cover with a damp cloth and allow the buns to rise for another 20-30 minutes until they have doubled in size.
Baking the Buns:
- Mix the sugar and water in a small bowl to create the glaze.
- Brush each bun with the glaze.
- Bake in the preheated oven for about 20 minutes or until the buns turn golden brown.
- Transfer the buns to a wire rack to cool completely.
Making the Filling:
- Whip the thickened cream with the icing sugar and vanilla extract until it forms stiff peaks.
- Once the buns are cool, slice them horizontally.
Assembling the Buns:
- Spread a generous amount of whipped cream and a spoonful of jam inside each bun.
- Replace the top half of the bun.
Notes
- Yeast Activation: Ensure the water is warm (but not hot) to properly activate the yeast.
- Rising Time: The dough should double in size during each rise, which can vary depending on the room temperature.
- Whipping Cream: For best results, chill the cream and bowl before whipping.
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