These creamed buns are soft, fluffy, out of this world delicious but what’s best is they are preservative free!!  You can find Lailah on her Facebook page :) 

I filled these buns with whipped cream and raspberry jam.  You can find the raspberry jam recipe by clicking here.

Enjoy! Jo and Tracey x

 

February 20, 2018
  • 1h 40m
  • 30m
  • 2h 10m
  • 18 buns

Ingredients

  • 275 g water
  • 65 g sugar
  • 5 tsp. dried instant yeast
  • 550 g white bakers flour
  • 1 tsp. salt
  • 2 tsp. bread improver (you can source a natural bread improver, or use ACV if you wish)
  • 45 g soft butter

Instructions

  1. Add all ingredients to your mixing jug in order. Combine 40 seconds, speed 3
  2. Knead 8 minutes dough function
  3. Transfer dough to a thermomat or oiled bowl & cover with a tea-towel. Let this sit & rest for 15 minutes before working with the dough
  4. Turn dough out onto a thermomat or oiled/floured bench & punch out any gasses that may have formed
  5. Divide your dough in 50g portions, roll into mini sausages spaced a few centimeters apart from each other
  6. Place your trays in a nice warm moist area to prove until they grow to double/triple their original size. If you are proving in a dry heat please spray your dough with water & cover your tray or the dough will dry out
  7. Preheat oven to 180C fan forced
  8. Once grown to the desired size bake for 15-20 minutes, or until golden brown. Take off trays immediately & place on cooling rack
  9. Once cool you fill with cream and jam

Nutrition

  • 18