NZ Cream Buns-As like when you were a kid!!
An old classic memory from most of our childhoods here in NZ.
Still sold today, not quite the same, but pretty good.
A Bakery just outside of Manganui does a mean cream bun..
But if you feel like some at home..
Why not make them?
Pretty quick and easy for a yeasty beasty:)
And if you have any left over uniced or uncreamed, great for the next day brekkie.
Lovely slightly sweet breakfast roll.
Yumbo, what more can I say?
What will you need?
1 bottle of cream , 300 ml, should do it.
4 cups of Bread Flour
3 tsp of dried yeast
1 cup of milk
1/2 cup of warm water
1/2 cup of raw sugar
100g of butter
egg yolk and a little milk for egg wash
pinch of salt.
Icing sugar for dusting.
Place flour and salt in a bowl and rub in butter until it resembles breadcrumbs.
Add milk and water together and warm slightly.
Add in sugar and stir until the sugar is dissolved, heat a little more if need be.
Add in yeast and allow to stand until frothy, usually ten minutes.
Add frothy yeasty mix to the dry ingredients and form a dough.
Knead for about 6 minutes until smooth and pliable.
This is a very soft dough.
Place in a lightly oiled bowl and leave , covered for an hour.
Turn dough out onto a lightly floured bench.
Cut dough into 12-16 pieces and roll into balls and place in a greased tray.
I used a deep dish roasting pan, the one I use for Chelsea buns.
The buns will all come together when proving and become pull apart buns which is what you want:)
Plus nothing beats the old roasting dish.
Brush the buns with egg wash (egg yolk and a little milk) and cover lightly with a tea towel and leave for 40 minutes, until doubled in size.
Preheat oven to 210 Celsius.
Place the buns in the oven and bake for 6 minutes at 210 Celsius.
Turn down the heat to 180 Celsius and make for a further 10-15 minutes.
Remove from oven and allow to cool for 5 minutes then place on wire racks.
Allow to cool fully before icing.
Once the buns are cool, slice on a slight diagonal (as shown above).
Whip 300 mls of cream.
I left the cream plain but you can put icing sugar or vanilla in it.
Pipe the cream into the sliced bun cavity and gently press lid down.
Place a dollop of jam on the bun as shown above and dust with icing sugar.
Voila….As good as the local bakery BUT better:)
ENJOY, ENJOY, ENJOY while you can.
Feeling a little bunish?
Have you tried?