[Vella Gonzaga]

Cream buns​

Memory Lane - Growing up in Australia/Facebook

Who remembers the joy of biting into a warm, freshly baked cream bun sold at your school’s tuck shop? That soft, golden dough, generously filled with creamy goodness and a delightful dollop of jam. Yum! Do you have fond memories of enjoying this treat? Share them here.

 

[Littleboy8]

Oh dearI just licked my phone again. Now I’m drooling I love them.

 

[Suzanne rose]

Love cream buns and fingerbuns with lots of butter.

I have a really good recipe for cream buns which I posted months ago.

I will find it and bump it up

Couldn't find the recipe I posted but will add an easy recipe that taste exactly like the old fashioned cream buns. I will post it this afternoon.

These are my photos of the recipes I will post later today

 

[Suzanne rose]

Omg I think I'm going to make cream buns and finger buns this week end

 

[Littleboy8]

Omg I think I'm going to make cream buns and finger buns this week end

yummy

 

[Beanie Bear]

I remember a man in a van came to the neighbourhood selling fresh bread and creambuns. They were so soft, fluffy & fresh.

 

[Robyn M for Mary]

The best cream buns I have ever had were from a bakery in the arcade leading to Wynyard Station. They were to die for and although I have had some good ones since I still think they were the best.

 

[Suzanne rose]

The best cream buns I have ever had were from a bakery in the arcade leading to Wynyard Station. They were to die for and although I have had some good ones since I still think they were the best.

I think I can remember that bakery which has been long gone

 

[Gsr]

Yum, yum, yum, my go to treat at high school when I had some money from babysitting. Found some that tasted exactly the same at a local bakery awhile ago, but they have since stopped making them as claim no one was buying them. I just think they can’t be bothered as I always had to shop before lunchtime to get one or they would all be sold. Will make some with Suzanne roses recipe, might satisfy my craving now I’m thinking about them and can almost taste them.

 

[Suzanne rose]

Yum, yum, yum, my go to treat at high school when I had some money from babysitting. Found some that tasted exactly the same at a local bakery awhile ago, but they have since stopped making them as claim no one was buying them. I just think they can’t be bothered as I always had to shop before lunchtime to get one or they would all be sold. Will make some with Suzanne roses recipe, might satisfy my craving now I’m thinking about them and can almost taste them.

I'm so tempted to open an old fashioned cake shop selling these and including meat pies, sausages rolls, neenish tarts and much much more

 

[Suzanne rose]

Yum, yum, yum, my go to treat at high school when I had some money from babysitting. Found some that tasted exactly the same at a local bakery awhile ago, but they have since stopped making them as claim no one was buying them. I just think they can’t be bothered as I always had to shop before lunchtime to get one or they would all be sold. Will make some with Suzanne roses recipe, might satisfy my craving now I’m thinking about them and can almost taste them.

I've now posted the recipe

 

[Suzanne rose]

Nothing beats the old time favourites like cream buns and here is a very easy recipe that will produce a light delicious bun.

Try stopping at one !!!

Ingredients​

• 4 cup plain flour ( I use lighthouse cake or bun flour although normal plain flour is ok) see below
• 60 g butter
• 1/4 cup sugar
• 1/2 cup milk warmed
• 1 cup lukewarm water
• 30 g compressed yeast ( see notes below)
• 1 egg yolks
• 1 tsp water
• 12 tbs raspberry jam
• 1/4 cup of sultanas or currents optional

MOCK CREAM​

• 1/3 cup water
• 1 cup sugar
• 125 g butter
• 1/2 tsp vanilla essence

Method​

Before starting bring the milk to boiling point then cool to Luke warm. This helps produce a lighter bun

1. Cream yeast with 1 teaspoon of the sugar. Add lukewarm milk and stand 10 to 15 minutes until frothy.
2. Sift flour and remaining sugar into bowl. Rub in butter until mixture resembles fine breadcrumbs. Add sultanas
3. Make well in centre of dry ingredients.
4. Add yeast mixture and lukewarm water and mix to a soft dough.
5. Turn out onto a floured surface and knead for 5 minutes.
6. Place dough into lightly oiled bowl. Cover and stand in a warm place for 1 hour or until dough has doubled in bulk.
7. Punch dough down in bowl and turn out on to floured surface.
8. Knead for 5 minutes and divide dough into twelve even portions.
9. Knead each portion of dough into a round and set aside in a warm place for 10 minutes or until half doubled in size.
10. Brush with combined beaten egg yolk and extra water.
11. Bake at 200C / 180 °C fan-forced for 10 minutes, reduce heat to 170 °C / 150°C fan-forced and bake a further 15 minutes or until golden brown.
12. Place buns on wire rack.
13. When cold, slit open and fill with raspberry jam and mock cream.
14. Dust each bun with a little sifted icing sugar.
15. Mock cream: Combine water and sugar.Sift over heat to dissolve sugar.Bring to boil and remove from heat. When completely cold, beat butter and vanilla until white and fluffy.Gradually pour in cold syrup, beating constantly.

NOTES​

2 teaspoons of dry active yeast can be substituted for the compressed yeast., combined lukewarm milk, 1 teaspoon of sugar and yeast and mix and then let stand for 10 minutes in a warm place , then proceed as per rest of recipe. I have also used coconut to dust as well.

These are the flours I use either are good in this recipe but if you can't use these then normal plain flour is still good

 

[Jarred Santos]

Why oh why did I read this post hungry

 

[Suzanne rose]

Why oh why did I read this post hungry

Is the SDC office in Sydney cbd ? If so can I come in and bring some bakewares in a couple of weeks