Ingredients​

• 600 g (4 cups)bread flour I use lighthouse
• 110 g (1/2 cup) caster sugar
• 1/2 teaspoon salt
• 14 g (4 teaspoons) instant dried yeast
• 375 ml (1 1/2 cups) milk, warmed to 37°C 90 seconds in microwave
• 60 g (4 tablespoons) butter, softened
• 40 g (1/4 cup) sultanas or  raisins (or more, to taste)

• 1 egg, lightly beaten
• 1 tablespoon milk

• 60 ml (1/4 cup) raspberry jam
• 250 ml (1 cup) double cream or milk cream
• Icing sugar to dust

• To Make the Dough
  
  1. Measure the flour, sugar, salt and yeast into the bowl of an electric  stand mixer.
  2. Lightly mix the ingredients together using the dough hook.
  3. Slowly pour in the warm milk, and continue mixing until everything comes together into a rough dough.
  4. Add the butter, one tablespoon at a time. Once the butter has been fully incorporated into the dough, add the next tablespoon of butter.
  5. Once all of the butter has been added, continue kneading the dough on medium speed for about 15 to 20 minutes.
     
  6. The dough is ready when it is soft and smooth, and also slightly elastic in texture when you try to stretch it. If you poke the dough softly, it should bounce back right away.
• For the First Proofing Session
  
  1. Lightly oil a large mixing bowl.
  2. Place the dough inside the bowl.
  3. Cover the dough with cling wrap and a clean tea towel, or a reusable bowl cover.
  4. Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size
• To Shape the Dough
  1. Once the dough has doubled in size, gently remove the dough from the bowl. The dough will deflate as you handle it.
  2. Pat the dough into a round shape.
  3. Knead in all of the raisins.
  4. Portion your dough into 12 equal pieces.
  5. Line a large baking tray with a sheet of baking paper.
  6. Gently knead each ball of into a round ball.
  7. Place the balls of dough onto the lined baking tray, slightly spaced apart.
     For the Second Proofing
     
     1. Place the tray somewhere warm for about 30 minutes, or until the buns have risen and puffed up slightly.
     2. Meanwhile, preheat the oven to 200°C / 180°C fan-forced
     3. Make the egg wash by lightly whisking together the egg and milk.
     4. To Bake the Buns
        
     5. Brush the buns with some egg wash.
     6. Bake for about 25 minutes, or until the buns are lightly golden. Check the buns at about 10 minutes, and if they are browning too quickly, cover them with a loose sheet of foil for the rest of the baking time.
     7. Gently remove the buns (intact) to a wire rack, and leave them to cool completely.
  8. For the Filling
     
     1. I find it quickest and easiest way is too simply use a teaspoon or butter knife but you can use a piping bag for the cream.
     2. Whisk the cream until it has thickened and soft peaks form.
     3. Transfer the whipped cream to a large piping bag fitted with a large star nozzle.
     4. Assemble the Cream Buns
        
        1. Separate the buns.
        2. Use a serrated knife to split the buns open on a diagonal, but do not cut all the way through.
        3. Spread a small amount (or a lot) of jam onto one side of the bun.
        4. Pipe the cream on top of the jam.
        5. Dot a small amount of jam on top of the cream, in the centre.
        6. Lightly dust the buns with some icing sugar Enjoy
• These buns are really delicious just plain as well
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