Scottish Cream Buns
Scottish Cream Buns
Who can resist a cream bun, or cream cookies as they are also called in Scotland? Not me, that’s for sure. A sweet, enriched dough is baked to perfection, glazed and then filled with velvety cream. What more could you ask for?
Servings
12
Prep time
Cook time
Recipe
Ingredients
- 310mL milk
- 100g butter
- 640g plain flour
- 110g sugar
- 2½ tsp yeast
- 1 tsp salt
- 2 eggs, lightly beaten
- 1 tbsp caster sugar
- 1 tbsp boiling water
- Whipped cream & icing sugar, to serve
Method
- Heat the milk and butter in a small saucepan over medium-low heat. Remove and cool to room temperature.
- Place the flour, sugar, yeast and salt into the bowl of a stand mixer fitted with a dough hook.
- Add the eggs and milk mixture and beat for 6-8 mins until smooth.
- Cover and set aside for 1 hour. Line a baking tray with baking paper.
- Place the dough onto a lightly floured bench and gently knead.
- Divide dough into 12 equal portions and place onto the baking tray. Cover and let rise for a further 30 mins.
- Meanwhile, preheat the oven to 180°C. Bake buns for 20 mins.
- To make the glaze, place the sugar in a small bowl and add boiling water, stirring until dissolved.
- Remove buns from the oven and brush with the glaze.
- Once cool, split the buns and fill with whipped cream.
- Smooth the surface of the cream and serve dusted with icing sugar.
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