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Scottish Cream Buns

Scottish Cream Buns

By: Naomi Sherman

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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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