Cream Buns

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  • 30 grams compressed yeast
  • 300 ml luke warm water
  • 1 teaspoon castor sugar
  • 1 teaspoon flour
  • 3 cups flour
  • 1 teaspoon salt
  • 60 grams butter
  • 1/4 cup sugar
  • 1/4 cup sultanas
  • 1 egg, beaten
  1.  Crumble yeast into bowl, mix in 1 teaspoon castor sugar and 1 teaspoon flour, then add the lukewarm milk, stir to disperse the yeast, stand bowl in a warm place until the mixture foams slightly, roughly 15 minutes.
  2. Sift flour and salt into a large bowl, rub in the butter, add the sugar and sultanas, mix well.
  3. Add beaten egg to the yeast mixture, then add the liquid to the dry ingredients, mix into a soft dough.
  4. Cover with greased polythene and a clean cloth, then stand in a warm place to double its size, roughly 40 minutes.
  5. Preheat an oven to 220 C.
  6. Grease and warm a 23cm X 29cm X 3cm baking tin.
  7. Turn the dough onto a lightly floured board, knead well until smooth and elastic, divide into 16 even sized pieces.
  8. Shape each into a bun shape, placing then in the tin 1 cm apart.
  9. Cover and stand in a warm place to prove again, roughly 20 minutes.
  10. Bake for 15-20 minutes or until golden brown.
  11. When the buns are cold, cut a small section about 5 mm wide across the top of the bun. Pipe whipped create into each bun  and garnish with a small drop of raspberry or strawberry jam.