British Cream Buns

Recipe by andypandy
READY IN: 3hrs 15mins




  • Sift the dry yeast with the flour and sugar.
  • Rub the butter into the dry mixture until you a fine crumb type mixture.
  • Add the warm water and warm milk and salt combined together, into the dry mixture.
  • Combine until a soft dough.
  • Place onto a lightly floured board and knead 8 minutes.
  • Of course all the above can be done in your electric mixer with a dough hook as you would any bread dough.
  • Put dough into light oiled bowl, cover and let stand in a draft free warm area for 2 hours or until doubled.
  • Punch dough down.
  • Place again onto a board and knead by hand 4 minutes.
  • Divide into 12 portions for the buns.
  • Knead each portion into a nice round bun, and place onto a greased cookie sheet.
  • Leaving enough room for rising in between.
  • Set aside covered in a warm place until about 1/2 doubled in size or about 15 to 20 minutes.
  • Brush with beaten yolk and water combined into a wash.
  • Bake in a hot oven 450 degrees oven for 10 minutes.
  • Reduce heat to 350 degrees for the last 15 minutes.
  • Total baking time 25 minutes.
  • OR until Golden brown-- Place on a wire rack to cool.
  • When cold slit each bun and place in mock cream and a dab of lemon curd lengthwise in and along the slit.
  • Dust all over with powdered icing sugar-- These are not sweet buns-- for added sweetness can place a jam of choice into the cut, with the cream.
  • Mock Cream.
  • Make a sugar syrup with the water and sugar in a saucepot.
  • Just dissolve and bring to a boil and boil three minutes.
  • Remove from heat and cool completely.
  • When syrup is cold, beat the butter with the vanilla for a long time until it is white in colour and fluffy.
  • Gradually while mixer is still beating pour in the cold syrup, beat constantly.
  • Fill buns with the mock cream, or use ontop of tarts of choice.