Name: Cream Buns, a Scottish Favourite
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 egg (slightly beaten); 2 tsp dry yeast; ⅓ cup + ½ tsp sugar (divided); ½ cup milk (warmed); ⅓ cup butter (weigh first, then melt); 1 tsp salt; ½ cup water ((lukewarm)); 4 cups all-purpose flour (or bread flour, more if needed); 1 oz sugar; 1 oz water; 1 Tbsp powdered sugar (as needed); 2 cups whipped cream ((unsweetened, fresh, as needed))

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Cream buns, or cream cookies are such a heavenly, lightly sweetened dessert filled with luscious fresh cream, it’s hard to stop at one.

Globalization can be a good thing. Unfortunately, sometimes the best that one country has to offer doesn’t “catch on” in another. (I’ll get to the Scottish cream buns in a minute.)

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For example, take McDonalds–I really shouldn’t start down this path because nothing good will come of it– so many people love McDonalds. However, I really don’t think it is the best that America has to offer the rest of the world, do you?

scottish cream bun with cup of tea — photo by Jonathon Carter

Then there’s wee country of Scotland, with its gifts of whisky, golf, penicillin and–well, the list is much too long to continue. Nevertheless, in regards to food, Scotland has been given an unjustifiably bad reputation. This is probably mostly due to haggis, which happens to be extremely tasty!

haggis, neeps and tatties on a plate — Haggis, neeps and tatties with a dram of whisky.

There’s so much more to Scottish food, and most of it is so good! Just ask anyone who has been to Scotland (especially if they’ve had cream buns!) and I bet that one of the top reasons they give for loving their visit, is the food.

Cream Buns or Cream Cookies?

These cream buns (actually called “cream cookies” in the Glasgow area, but that would just be too confusing in the US), are made from a lightly sweetened yeast dough (not the same as choux pastry cream puffs) then brushed with a glaze as soon as they come out of the oven. When cool, they are filled with freshly whipped cream, and dusted in powdered sugar.

Cream buns sound tantalizing, don’t they? The fact that cream buns haven’t become as popular in the US, let alone Ireland, Wales or England amazes me, however, I’ll do my part to try to get them globalized! Cornish splits from England are almost identical, but most people have never heard of them unless they’re from the UK. You may also have heard of maritozzi in Rome and beyond, which are also very similar to cream buns.

If you have a bread machine or stand mixer, cream buns will take a minimum of effort. After you have the dough it’s just a matter of shaping it into balls, which even a child can do.

With the holidays coming up, keep these in mind for a party or to take to an event. (If you are able to keep them away from your family, or even get them out of the house in the first place.)

Another amazing yeast recipe: PERFECT YEAST DOUGHNUTS!

Cream buns are one of the best things Scotland and the Scots have bestowed upon us. Given that their contributions and gifts to the world include the telephone, bicycle, steam engine, and Gerard Butler–that’s really saying something!

Scottish Cream Buns

Adapted from my Cinnamon Roll recipe Makes 18

FULL PRINTABLE RECIPE BELOW

Ingredients

DOUGH

egg
yeast
sugar
milk
butter
salt
water
flour

GLAZE

sugar
water

TO SERVE

powdered/confectioner’s sugar
whipped cream (without added sugar)

Make the Cream Bun Dough

In a bread machine (the link goes to the one I have, but there are many less expensive ones) or stand mixer, place the lukewarm water, yeast and 1/2 tsp of sugar. Allow to rest for a few minutes, until the yeast begins to grow.

Mix the milk, melted butter, beaten egg together, then add to the yeast mixture.

Add the flour, 1/3 cup (2.5 oz) of sugar and salt, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix by hand if you aren’t using a machine (I love these Danish whisks).

Dough for the cream buns will be slightly sticky. Allow cycle to finish on dough setting. With a stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.

Shape the Buns

After it’s risen, punch down the dough, and let rest for 5 minutes. Cut small pieces of the dough and shape into round balls, and place onto a greased cookie sheet (or silicone sheet.) I weighed mine so they would all be of equal size, but it’s really unnecessary unless you are a Type A personality.

Place the tray in the oven (do not turn it on) to rise for about half an hour or until doubled in size. (I put a large cup of boiling water in the oven for steam, so the buns don’t get a hard crust).

cream bun dough rising — photo by Jonathon Carter

Once doubled, remove the buns from the oven.

Bake the Buns.

Preheat the oven to 350º F (175ºC) then cook the buns for approximately 20 minutes, or until golden brown.

Make the Glaze and Glaze the Cream Buns.

While the cream buns are baking, prepare the glaze. Simply combine equal amounts (I just did 1 oz each) of sugar and water in a small pot and just bring to a boil and remove from heat. Brush the buns with the glaze while they are still hot. Place on a cooling rack after glazing.

glazed cream buns on tray — photo by Jonathon Carter

Fill and Dust the Buns!

When cool, cut a cream bun almost all the way through at an angle (see photo below), and fill with whipped cream. To finish, dust with confectioner’s sugar.

These are best served with a cup of tea, as you can see.

I hope you try this cream bun recipe; hopefully, it’s something you’ll want to share! Remember, we’re thinking “globalization”!

Love these? Try my Sicilian brioche buns with a granita and cream like they have for breakfast in Sicily!