Cream bun recipe—soft, fluffy buns filled with fresh cream and a dusting of icing sugar.

Ingredients  

For the buns:

– 4 cups (500g) plain flour 

– 2 ½ tsp (7g) dried yeast 

– ¼ cup (55g) caster sugar 

– 1 tsp salt  

– 1 cup (250ml) warm milk 

– 60g butter, softened 

– 1 egg  

For the filling:

– 300ml thickened cream 

– 2 tbsp icing sugar  

– 1 tsp vanilla extract 

For the glaze:  

– 2 tbsp milk  

– 1 tbsp butter, melted 

To serve:

– Icing sugar, for dusting 

– Raspberry jam 

Method  

1. Make the dough: In a large bowl, combine flour, yeast, sugar, and salt. Add warm milk, butter, and egg. Mix until a sticky dough forms.  

2. Knead: Transfer dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. (You can also use a stand mixer with a dough hook for 5 minutes.) 

3. First rise: Place dough in a greased bowl, cover with a tea towel, and let it rise in a warm place for 1–1.5 hours or until doubled in size.  

4. Shape buns: Punch down the dough and divide it into 10–12 equal portions. Shape into smooth balls and place on a lined baking tray, slightly apart.  

5. Second rise: Cover and let rise again for 30–45 minutes until puffy.  

6. Bake: Preheat oven to 180°C (160°C fan-forced). Brush buns with the milk and melted butter mixture. Bake for 15–18 minutes until golden brown. Cool on a wire rack. 

7. Prepare the filling: Whip the cream, icing sugar, and vanilla together until soft peaks form. 

8. Assemble: Once buns are completely cool, slice them open without cutting all the way through. Fill with whipped cream and a spoonful of raspberry jam.  

9. Dust with icing sugar and serve fresh!