The Fresh Loaf

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Cream buns, Murchies style

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Floydm's picture
Floydm

Cream buns, Murchies style

I am still trying to develop a recipe for cream buns something like the scones from Murchies in Victoria, BC (see my previous posts on the topic here and here).  What I baked yesterday turned out awfully good and, if memory serves me right, is along the same lines of what they serve at Murchies.


Cream Buns


Cream Buns


Cream Buns


It is worth mentioning that I've been using my Lesson 1 recipe as the basis for this, with substitutions (milk and cream for the water, add some sugar, etc).  Though by itself that recipe is nothing special and one I've abandoned baking as it is written there, it still is frequently my starting point for experimentation.


My recipes was roughly:


3 cups bread flour


1/3 cup sugar


1/2 cup warm milk


3/4 cups warm heavy cream


1 1/2 teaspoon salt


2 heaping teaspoons instant yeast


1/2 cup dried currents


I started with less liquid than that  (1/2 cup of each) but the dough got pretty tight, so I poured in more cream and worked the dough with wet hands until it got to a state I was comfortable with. 


I mixed it in my standmixer for quite a decent time, 8-10 minutes I'd guess.  I gave 90 minutes for the bulk fermentation, cut and shaped the dough, and then another 60 minute final rise.  I baked them around 25 minutes at 375.


Looking back at my photo of the Murchies scone, they were a bit yellower.  perhaps I'll add an egg or some butter the next time I try to make these so they come out more brioche-y.  These were very good though, both hot out of the oven and for breakfast the next day.


*      *      *


While making these I remembered that one of my favorite baked items in France this summer, the little Briochette they sold in the grocery stores there, are fairly similar to these.  There is the assumption here that the way to appeal to Americans is to make things sickly sweet.  I could be wrong, but it seems like there is a missed opportunity here: were I a purveyor of baked items I'd try putting out something soft, less sweet, and with a good shelf life, something that a parent wouldn't feel guilty feeding their child.  The closest thing I can find in grocery stores around here are the King's Hawaiian Sweet Rolls, which our kids devour every time we buy them.   Sprinkle in little bits of chocolate, currents, raisins, or dried cranberries, maybe come out with a whole grain version -- Moore's Flour Mill in Ukiah, CA used to make these whole wheat raisin buns that were to die for -- and I think you'd have a real winner.

Comments

arlo's picture
arlo

If I may be so bold to say it Floyd, but your buns look great. Wouldn't mind grabbing one (or two) for breakfast and enjoying them.


Are you going to settle with this recipe, or continue on with the inclusion of butter or eggs?

Floydm's picture
Floydm

I'm pretty happy with these, but I'm sure I'll do a bit more experimentation.  Toss in an egg or some butter next time, or maybe use a softer flour for a portion of it (say... half AP flour and half bread flour).  There is always room for improvement. :)

wally's picture
wally

They'd make great slider buns I suspect.  With the addition of a little butter you have a dough which is basically a very rich verision of pain au lait.  Nice bake!


Larry

Franko's picture
Franko

Hi Floyd,


Since reading your post on the Murchies' scones I've been doing a little experimentation myself. Never having eaten a Murchies scone I've been doing my best to recreate it from the photo you posted of it. From what you've said here though I don't think I'm close....however I have come up with a pretty good formula that everyone seems to like . When I looked at the photo of it I had the impression that it was quite a rich dough so that's the direction I headed. The creaming method I use in my formula might be something to try on your next mix.


Next time I get down to Victoria I'll go to Murchies and have a couple as well as bring some home for further study. Eventually one or the both of us will figure out their formula.


All the best,


Franko


 



Floydm's picture
Floydm

Those look pretty good too!

Franko's picture
Franko

Thanks Floyd!


  I think we're getting close to nailing this one down.