I’ve had several requests for the recipe for the cream buns I posted about a week ago.

Here it is:

Cream Buns

For the dough

450g plain flour

3 teaspoons dried yeast

1 teaspoon salt

1 tablespoon sugar

60 butter, melted

¾ cup warm milk, approximately

2 eggs, lightly whisked

For the filling

300ml whipped cream, sweetened with ½ to 1 teaspoon icing sugar and flavoured with a few drops of vanilla essence or extract

¾ cup raspberry or strawberry jam, approximately

Method

In a large bowl, mix together the flour, yeast, salt and sugar, then make a well in the centre and pour into this the eggs, butter add enough of the milk to mix to a soft dough.

Cover bowl with a tea towel and allow to rise until doubled (about 1 hour).

Line a baking tray 25cm x 35cm approximately with baking paper.

When dough is risen, turn out onto a floured surface, sprinkle with a little flour, and knead for about 5 minutes. Cut dough into 12 pieces (9 if you prefer larger buns).

Roll each into a ball and place on the prepared tray. Cover with a tea towel and leave to rise 20 minutes, then bake st 190 degrees C (fan forced) for 20 to 25 minutes until golden brown and cooked through (test by tapping buns with the fingertips. If they sound hollow, then they are cooked through. Transfer to a wire rack to cool.

Spilt buns in half, not all the way through, and pipe in whipped cream and finish with a generous dollop of jam.