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Old fashioned Cream buns


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4

Ingredients

Old fashioned Cream buns: Dough

  • 235 g warm water
  • 45 g Butter, unsalted, chopped
  • 2 level teaspoons dried yeast
  • 65 g sugar
  • 550 g Baker's Flour
  • 1 tsp salt
  • 2 tsp bread improver
  • 1 tsp brewing sugar, (optional)
  • 2 heaped teaspoon milk powder

Stabilised cream filling.

  • 1/2 cup Boiling water
  • 2 tsp Gelatine powder
  • 370 g thickened cream
  • 40 g sugar
  • dash vanilla extract
  • 1/2 cup raspberry jam, for dolloping
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Recipe's preparation

    How to: Dough
  1. 1. Add ingredients in the order listed and blend slowly to sp7/20 secs.


    2. Knead Dough mode/5mins.


    3. Cover and prove for 15 minutes.


    4. Punch down and divide into 16 balls, and place on a large greased/lined tray.


    5. Prove again (covered) for 30 mins. Preheat the oven to 170°C F/F.


    6. Bake for 20-25mins until golden.


    7. Cool and then split and fill with the cream. (See "Assembly" below)
  2. *Stabilised Cream filling*:
  3. 1. In a small bowl/cup, dissolve the gelatine in the boiling water, stirring until melted. Set aside to cool to room temperature. Needs to be cool but still liquid.

    2. Insert butterfly to the Closed lid, and add the cream, sugar and vanilla.

    3. Beat sp 3/30secs or until ribbons form.

    3. With unit running at sp3.5/1.5mins, gradually pour cooled gelatine into the mixture through the MC hole.

    4. Place in the fridge to set. (5 mins..?) Not too long or it will really firm up.
    If it does, beat again sp4/20 seconds to smooth it out.
    You could use it now, but it would be quite soft.
  4. Assembly:
  5. 1. Cut a "smile" line in the top section of each bin.

    2. Fill with piped cream and top with a dollop of jam.
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Accessories you need

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Tip

*This wonderful stabilised cream is also perfect as a filling in Neenish tarts...* tmrc_emoticons.p


Enjoy.. a true “blast from the past”..

”Thermify me” ...
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Great bun recipe. The stabilised cream gave me a...

    Submitted by dawzan on 27. June 2018 - 20:36.

    Great bun recipe. The stabilised cream gave me a headache though! After two failed batches (it separated each time after I added the gelatine), I did a lot of reading around online. Apparently the gelatine really does need to be COOL not just cooled! The time that it did work, the gelatine/water mix was at about 24 degrees. So if you have trouble with the cream separating, and even making butter, just make sure you have the gelatine/water mix at or cooler than 24 degrees C.

    Some other ideas for stabilising the cream (instead of gelatine) include using cornflour, or using icing mixture (which is sugar mixed with cornflour) or even using 1 1/2-2 tablespoons of dry Vanilla Pudding Mix with the cream. Best of luck!

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  • Deeelicious...

    Submitted by thermifyme on 26. June 2018 - 21:49.

    Deeelicious...

    Thermify me...
    Take your Thermomix cooking experience to a whole new level with great recipes, tips and hints on how to get the most out of your Thermomix..

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  • Tasted lovely, however had to add about 40g extra...

    Submitted by Sharon.thermomix on 24. June 2018 - 15:25.

    Tasted lovely, however had to add about 40g extra of water to get a soft relaxed dough and took much longer to rise than recipe. Adelaide winter maybe.... definite keeper.

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • have made these today....OMG they are so good even...

    Submitted by mopepe on 24. June 2018 - 12:10.

    have made these today....OMG they are so good even without the jam as I only had Apricot jam so omitted it would not have looked right ...Thank you Monica for sharing

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  • bec_marshall_81:...

    Submitted by monicaih on 23. June 2018 - 16:01.

    bec_marshall_81:
    how strange. I have made this countless tim s and never had that problem. The only thing I can think of is that it needs very little refrigeration time. If firms up very quickly and then needs to be beaten again ( with a little hot water ) if that happens.
    You can just fill them with regular whipped cream also.
    Hope that helps.

    Take your Thermomix experience to a whole new level..! Love


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  • Attempted the cream twice to have it split and...

    Submitted by bec_marshall_81 on 23. June 2018 - 15:29.

    Attempted the cream twice to have it split and fail twice. Followed directions exactly. Is there a step or instruction missing?Sad

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  • These buns are fabulous and easy to make, thanks...

    Submitted by Wazby on 21. June 2018 - 13:00.

    These buns are fabulous and easy to make, thanks for the recipe 😀

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  • These buns are divine and so much better than...

    Submitted by Norha on 18. June 2018 - 21:26.

    These buns are divine and so much better than bought ones. Monica, you’ve done it again! Thank you.

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