British Cream Buns: A Nostalgic Delight
These British Cream Buns are a delightful homage to a simpler time, reminiscent of those afternoons spent at the school café, where a warm, soft bun filled with sweet cream could turn an ordinary day into something special. With a tender, slightly sweet dough enveloping a rich, creamy filling, these buns not only satisfy your sweet tooth but also evoke fond memories of childhood treats. Let’s embark on this delightful baking adventure that brings comfort and nostalgia in every bite.
Recipe Overview
| Total Time | Prep Time | Cook Time | Category | Servings |
|---|---|---|---|---|
| 3 hours 15 minutes | 15 minutes | 3 hours | Yeast Breads | 12 |
Description
These easy-to-make baked doughnut-style buns are perfect for any occasion, whether it’s a family gathering, a casual afternoon tea, or simply a treat for yourself. They are not overly sweet, allowing the flavors of the mock cream and a touch of lemon curd to shine through.
Ingredients
| Ingredient | Quantity |
|---|---|
| Unbleached all-purpose flour | 4 cups |
| Salted butter | 2 tablespoons |
| Granulated sugar | 1/3 cup |
| Active dry yeast | 2 teaspoons |
| Warm water | 1 cup |
| Salt | 1/2 teaspoon |
| Warm milk | 1 cup |
| Additional warm water | 1 cup |
| Granulated sugar (for syrup) | 1/3 cup |
| Butter (for mock cream) | 1 cup |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Powdered icing sugar (for dusting) | 1 cup |
| Lemon curd | To taste |
| Optional: Jam of choice | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 352.5 |
| Total Fat | 12.6 g |
| Saturated Fat | 7.7 g |
| Cholesterol | 47.2 mg |
| Sodium | 197.9 mg |
| Total Carbohydrates | 54.8 g |
| Dietary Fiber | 1.3 g |
| Sugars | 22.9 g |
| Protein | 5.2 g |
Instructions
-
Prepare the Dry Ingredients
Begin by sifting together the active dry yeast, unbleached all-purpose flour, and granulated sugar into a large mixing bowl. This will ensure that the yeast is evenly distributed throughout the flour, promoting a consistent rise. -
Incorporate the Butter
Next, rub the salted butter into the dry mixture until it resembles fine crumbs. This step is crucial as it helps to create a tender texture in the finished buns. -
Combine Wet Ingredients
In a separate bowl, combine the warm water and warm milk, adding the salt. Slowly pour this mixture into the dry ingredients, stirring gently until a soft dough forms. -
Knead the Dough
Transfer the dough onto a lightly floured surface and knead it for approximately 8 minutes. Alternatively, you may utilize an electric mixer with a dough hook attachment for convenience. The goal is to develop the gluten, which will give the buns their characteristic chewiness. -
First Rise
Place the kneaded dough into a lightly oiled bowl, cover it with a clean cloth, and set it in a draft-free warm area for about 2 hours or until it has doubled in size. -
Deflate and Second Knead
Once the dough has risen, gently punch it down to release the trapped air. Transfer it back onto the floured board and knead by hand for an additional 4 minutes. -
Shape the Buns
Divide the dough into 12 equal portions, and shape each portion into a smooth, round bun. Arrange the shaped buns onto a greased cookie sheet, ensuring enough space between them for rising. -
Final Rise
Cover the shaped buns with a clean towel and allow them to rise in a warm place for about 15 to 20 minutes, or until they have puffed up slightly. -
Prepare for Baking
Preheat your oven to 450°F (232°C). Just before baking, brush the tops of the buns with a wash made from beaten egg yolk and water to achieve a beautiful golden color. -
Bake the Buns
Place the buns in the preheated oven and bake for 10 minutes at 450°F (232°C). After that, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 15 minutes, or until they are golden brown and sound hollow when tapped. -
Cool Down
Once baked, transfer the buns to a wire rack to cool completely. This step is essential to ensure they maintain their soft texture. -
Prepare the Mock Cream
To make the mock cream, begin by preparing a sugar syrup. In a saucepan, combine the granulated sugar with the water, bringing it to a boil for about three minutes until the sugar is fully dissolved. Remove from heat and allow to cool completely. -
Make the Cream Filling
Once the syrup has cooled, beat the butter with the vanilla extract in a mixing bowl until it becomes light and fluffy. Gradually add the cooled syrup while continuing to beat the mixture until it reaches a smooth and creamy consistency. -
Fill the Buns
When the buns are completely cooled, carefully slit each bun lengthwise without cutting all the way through. Use a piping bag or a small spoon to fill the slit with the prepared mock cream. For an extra burst of flavor, add a dab of lemon curd alongside the cream. -
Finishing Touches
Finally, dust the filled buns generously with powdered icing sugar. If desired, you can add a spoonful of your favorite jam into the cut for added sweetness.
Serving Suggestions
These British Cream Buns are best enjoyed fresh, but they can also be stored in an airtight container for a day or two. They make a delightful afternoon snack paired with tea or coffee, and they are sure to impress guests at any gathering.
Conclusion
With their soft, pillowy texture and delightful filling, these British Cream Buns are a nostalgic treat that anyone can enjoy. Whether you’re reminiscing about school days or simply indulging in a sweet craving, this recipe is sure to become a cherished favorite. Happy baking!
