Cream Buns V2 2-6-12

Using my usual philosophy to keep making the same item until I get it right and making only one or two changes each time this is my second attempt at Cream Buns.

This time I used the identical recipe but put the dough in a much warmer location than last time. Last time the dough was risen on the water heater which is usually quite warm but this time I put it on top of the wood stove with the hobs down and that makes for a warm cupboard effect. The bowl was sitting on the magic triangle and the bowl never got hot so no chance of the douhg cooking. I covered the bowl with cling film this time while last time I used a tea towel.

Another change was to lower the oven temperature to 150c rather than the stipulated 190c and I also slid the oven tray above the buns to reduce the top heat so giving the dough the opportunity to rise rather than cook a crust!

The result this was perfection! Great Cream buns, very soft and light and just what I was looking for. A dollop of jam and cream and put on the calories!

Cream Buns V2 2-6-12.

Cream Buns V2 Again 2-6-12

Cream Buns V2 dusted with Icing Sugar and filled with jam and cream.

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2 Responses to “Cream Buns V2 2-6-12”

  1. Margaret Wilson Says:

    I saw this recipe also in ‘delicious.’ magazine. I recall buying cream buns from the local bakery as a child, and some years ago read an article in “The Age” probably “Epicure”, which noted the distinctive spice traditionally added to cream bun dough is cardamon.
    Growing up in regional Australia in the 1950s, I’d never heard of cardamon, but I have the clearest memory of holding the white paper bag complete with cream bun, firmly in my hands, and breathing in that wonderful aroma!
    I’ve since often used cardamon in cooking—being introduced to it in recipes by Charmaine Solomon and Tess Mallos—for ~35 years now, and I keep a freshly replenished stock of the spice in my pantry—so I know cardamon’s distinctive, warm, spicy smell. Believe me, it makes a real difference. Try it.
    Get the freshest green cardamon pods you can (Indian spice stores usually have a high turnover). Use ~1/2 to 3/4 teaspoon of the black seeds (freshly podded), finely ground in a mortar + pestle, and add to the flour. It’s a strong spice, so start with 1/2 tsp. I always add some salt to a yeasted dough, it just tastes better (use unsalted butter if you are concerned about your salt intake). I recall the top was glazed and very sticky, plus it was covered with icing sugar. I remember sticky fingers and chin, cream on my nose, and icing sugar all down the front of my school uniform. Gloriously fragrant and messy!
    It had red jam along one cut edge, with a blob on the cream: I don’t know which fruit, possibly plum or strawberry, but raspberry is good.

    You can tell from the above, your enthusiasm for cream buns is infectious! On a rainy, cold afternoon in regional Victoria (in October!), I’m inspired to go make some.

    • Adrian Kuys Says:

      Great to get a comment such as yours. I too remember them from my childhood as the bun I most desired but only got on birthdays. I did not know about the cardamon and will give it a go. The sticky top comes from the icing sugar dusted on top, which I did and cannot be left out, in my opinion. I use only fresh cream and strawberry jam. Thanks for your contribution and go to it and make some tonight. The weather here has been as cold as yours and today light snow fell in some parts of South Australia. Not unheard of but a rare occurrence and even rarer in October!

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