The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

NZ Cream Buns-As like when you were a kid!!

greedybread's picture

NZ Cream Buns-As like when you were a kid!!

Yummilicious!! NZ Classic…Cream buns… Gorgeous and fresh!

Gorgeous and fresh!




Greedyboy approved!

Greedyboy approved!


Cream Buns…

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?

Feeling Greedy???


Cream bun dough...

Cream bun dough…


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.


Ready to prove

Ready to prove

Bit longer!

Bit longer!

Ready for the oven...

Ready for the oven…


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.


all done

all done




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.



ready for the cream and jam:)

From all angles...

From all angles…


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.


full on!

full on!

another angle?

another angle?


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.


side on?

side on?

back up!

back up!




Feeling a little bunish?

Have you tried?

Rocking Raspberry Buns

Rosewater, Marzipan and Pistachio Sticky Buns

Brown Butter, Vanilla and Choc sticky buns


Rocking raspberry

Rocking raspberry




evonlim's picture

so delicious... 


isand66's picture

Those look sinfully delicious and perfect.

Floydm's picture

Yum!  Those look great!

dabrownman's picture

I'm surprised the milk and water in the recipe didn't ruin them :-)

I'm also surprised the baking them for 6 minutes at 400 C didn't make them into lumps of coal.  My oven won't get anywhere near 752 F where even lead would melt.  You must have mean't 240 C?

Still, those buns are super!



greedybread's picture

have changed... i need an editor:)

actually i know now how to use the spell checker on here but its slightly different spellings as you guys use z instead of s etc etc...and no u in certain words...

dabrownman's picture

at least 4 rewrites/edits to get it wrong somewhere that I'm not fixing it :-)