Cream Buns

As a young teenager, I used to love having a cream bun from the local bakery, it was an occasional treat on the walk home from work, which is why I was excited to try my hand at actually baking my own.

The verdict? They were super yummy, but funny enough, not as enjoyable as if I had been walking home!

Ingredients

1/4 cup warm milk

2 x 7g sachets dried yeast

1 teaspoon caster sugar

3 cups plain flour

2 tablespoons caster sugar

1 cup warm milk, extra

50g unsalted butter, melted

12 teaspoons strawberry jam

1 tub thickened cream, whipped

Icing sugar for dusting

Method

1. Place milk, yeast and sugar into a jug and whisk to combine. Combine with cling film and allow to stand in a warm place for 5 minutes.
2. Place flour and sugar into a bowl and mix. Add milk, butter and yeast mixture and stir to combine. Once a dough forms, place on floured bench and knead for 5 minutes. To test dough, place finger into the surface – if the dough bounces back it is read. 
3. Place dough into a bowl. Cover will cling film and leave to stand in a warm place for 30 minutes.
4. Once rested, divide the dough into 12 equal pieces. Place on a greased baking tray, leaving space in between each ball. Cover with cling film and allow to rest in a warm place for 20 minutes.
5. Cook in 200-degree oven for 15 minutes. 
6. Once cooled, slice down the top of each bun down the centre. Add a teaspoon of jam, then pipe in whipped cream. Add another dollop of jam, dust with icing sugar and serve.