Cream Buns, a Scottish Favourite

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 4 cups All-purpose or bread flour
  • 1 Powdered/confectioners sugar
  • 1 tsp Salt
  • 1 oz Sugar
  • 2 tsp Yeast, dry

• Dairy

  • 1/3 cup Butter
  • 1 Cream, Freshly whipped unsweetened
  • 1/2 cup Milk

• Liquids

  • 1/2 cup Water
  • 1 oz Water

• Other

  • ⅓ cup (2.5 oz + ½ tsp sugar, divided

Found on christinascucina.com

Description

Ingredients

• 2 tsp dry yeast
• ½ cup (4 fl oz) lukewarm water
• ⅓ cup (2.5 oz) + ½ tsp sugar, divided
• ½ cup (4 fl oz) warm milk
• ⅓ cup (2.5 oz) butter, melted (weigh first, then melt)
• 1 tsp salt
• 1 egg, slightly beaten
• 4 cups (20 oz) all purpose or bread flour, or more if needed
• 1 oz sugar
• 1 oz water
• Powdered/confectioners sugar
• Freshly whipped cream (unsweetened)

Directions

• In bread machine or stand mixer, place the lukewarm water, yeast and ½ tsp of sugar. Allow to rest for a few minutes, until the yeast begins to grow.
• Mix the milk, melted butter, beaten egg together, then add to the yeast mixture.
• Add the flour, ⅓ cup (2.5 oz) of sugar and salt, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix by hand if you arent using a machine.
• Dough will be slightly sticky. Allow cycle to finish on dough setting; with stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.
• After its risen, punch down the dough, and let rest for 5 minutes. Cut small pieces of the dough and shape into round balls, and place onto a greased cookie sheet (or Silpat sheet.) I weighed mine so they would all be of equal size, but its really uneccessary unless you are a Type A personality, like me. :) Place the tray in the oven (do not turn it on) to rise for about half an hour or until doubled in size. (I put a large cup of boiling water in the oven for steam, so the buns dont get a hard crust.)
• Once doubled, remove the buns from the oven. Preheat the oven to 350º F (175ºC) then cook the buns for approximately 20 minutes, or until golden brown. While they are baking, prepare the glaze a few minutes before the buns are ready by combining equal amounts (I just did 1 oz each) of sugar and water in a tiny pot (if you have one) and cook just until it starts to boil-remove from heat. Brush the buns with the glaze while they are still hot. Place on a cooling rack after glazing.
• When cool, cut bun almost all the way through at an angle (see photo below), fill with whipped cream and dust with confectioners sugar.