March 15, 2014

Old School Cream Buns


What a pretty sight, if I do say so myself. Golden soft buns spread with tart raspberry jam and filled with sweet vanilla scented cream. God damn, these are some good buns. 

It's St. Patrick's Day weekend this weekend, meaning that the internet will be filled with all sorts of delicious boozy and green coloured treats. How fun! This post is a little different in terms of what may be considered a St. Patrick's Day treat but I will explain... 


Cream Buns are a blast from the past for me. I remember being collected from school and every so often coming home to find cream buns neatly lined up in the fridge. The feeling of pure joy at seeing them in the fridge and massive love towards the person that bought them. 

These Old School Cream Buns are a homage to my Irish childhood. 


It's really hard to find a quality cream bun where I live. I was trying to think of where to buy one the other day and came up with nothing. There are no bakeries near to where I live. Even off the top of my head I cannot think of somewhere in Dublin that is known for a cream bun. Can you point me in the right direction??
Where does that leave me? With a mission to satisfy my craving and make cream buns. Also, my friend Jessica instagrammed a picture of a cream bun she had the other week. Ever since then they've been on my mind.


I hope that if you make these, somebody compliments you for having lovely buns! Haha. 

Given the weekend that's in it, here is a recipe for a boozy Guinness Brownie Sundae with a chocolate sauce spiked with whiskey. 

HEY! Your buns look lovely. 

Enjoy,

Holly, x


This recipe is very easy, it just takes a little time with the love and care that goes into the rising, shaping and filling of the buns. 

To begin: place all the ingredients in a bowl, except the water. 


Using a fork, stir all the ingredients together until well combined.


Add half of the water and mix again.

Knead the dough into the bowl for 3-5 minutes, until it comes away from the side of the bowl.

If you feel like the dough needs more water, add it slowly and with caution.


Tip the dough out onto a floured work surface and knead for 10 minutes.

The dough will be very sticky but as you work it it will come together. If you need to add flour, do so very sparingly. If you add too much at this stage you will change the outcome of the dough. It may end up being very tough and dry. 


After 10 minutes of kneading, the dough should be smooth and elastic. 

If you need some kneading guidelines, I have some here. Hope it helps!


Place the dough back in the bowl and cover with a damp tea towel and place in a warm, dry, draft free place for 1 hour to rise and double in size. 


After an hour your dough should have doubled in size.

Tip out onto a lightly floured work surface and...


Divide into 12-14 70g balls. 


Make sure the dough balls are all 70g in size, so that they rise evenly and all cook at the same time. 


Roll the dough into neat balls and then into 5 inch fingers.


Place the dough fingers on an oiled baking tray, nicely spaced apart.


Set the tray aside to a  warm, dry, draft free place for 40 minutes to rise and double in size. 


Preheat an oven to 220C. Eggwash the buns and bake in the oven for 8-10 minutes.


Airy, bready, soft, yeasty and ready to be filled and scoffed.


Slice the buns horizontally, but don't cut them in half all the way through. 

Whip the cream with the icing sugar and vanilla extract and fit a piping back with a 1 inch nozzle. 


Spread each side of the bins with jam... 


...pipe in the cream and...


...dust generously with icing sugar. 


EAT!!

Recipe, adapted from Practical Professional Cookery
Makes 12-14 buns.

500g Strong Flour
2 x 7g Packets Fast Action Dried Yeast
50g Caster Sugar
40g Softened Butter, room temperature
1 Teaspoon Salt
2 Eggs
150ml Warm Milk
140ml Cold Water
1 Egg, for egg wash

Place all the ingredients, except for the water into a bowl.
Using a fork, stir the ingredients together to combine well. 
Add in half of the water and knead the dough in the bowl for 3-5 minutes, adding more water if needed, until it comes away from the side of the bowl.
Turn the dough out onto a floured work surface and knead for 10 minutes until the dough is smooth and elastic. 
Place the dough back in the bowl, cover with  a damp tea towel and place in a warm, dry, draft free place for 1 hour to rise or double in size.
(A hot press or an oven set to 50C will do.)

After an hour, tip the risen dough out onto a lightly floured worktop.
Divide the dough into balls, 70g each in size. 
Oil a baking tray.
Roll the dough into balls and then into 5 inch fingers.
Place the dough fingers on the oiled baking tray, spaced well apart so that they can rise and double in size-the buns should join slightly after they have risen. 
Set aside again in a warm, dry, draft free place, this time for 40 minutes to rise or double in size.

Preheat an oven to 220C. 
Brush the buns with egg wash and bake for 8-10 minutes until lovely and golden.
Remove from the oven and allow to cool completely.

To Serve
Raspberry Jam
500ml Single Cream whipped with 2 tablespoons of icing sugar and 1 teaspoon vanilla extract.
Icing Sugar

Slice the buns down the front horizontally, not cutting all the way in half. 
Spread each side with raspberry jam and pipe in a line of cream.
Dust generously with icing sugar. 

4 comments:

  1. I think Fairyhouse Market on Sundays might have some stalls that sell cream buns. Not 100% sure though....

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    Replies
    1. great...i live pretty close to there, must pop down one sunday-thanks!

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  2. Those Buns!!! If this is your childhood buns then damn I've been missing out! I'm currently trying to convince Dedicated Fiancé we need to go to Ireland so he can get in touch with his Bailey & Macgrainor clan. If these cream buns happy to be there, I'm sure he won't mind. We do love custardy and cream treats! :)

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  3. haha! you two need to do some travelling and come to Ireland and get a cream bun fix. we can hook you up with fresh cream buns and an iced custardy treat-so good!

    ReplyDelete