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, but unfortunately, sometimes the best that one country has to offer doesn’t “catch on” in another. (I’ll get to the 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?
Then there’s wee 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 (if you just get past thinking about the ingredients). There’s so much more to Scottish food, and most of it is so good! Just ask anyone who has been to Scotland 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.
If you have a bread machine or stand mixer, these 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.
Make the 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 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).
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 Buns.
While they 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.
Fill and Dust the Buns!
When cool, cut 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 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!
Cream Buns, a Scottish Favourite
Cream Buns (or Cream Cookies as they're called in Scotland) are a light, barely sweet cream filled bun that will make you swoon with your first bite.
Ingredients
- 1 egg, slightly beaten
- 2 tsp dry yeast
- 1/3 cup (2.5 oz) + 1/2 tsp sugar, divided
- 1/2 cup (4 fl oz) warm milk
- 1/3 cup (2.5 oz) butter, melted (weigh first, then melt)
- 1 tsp salt
- 1/2 cup (4 fl oz) lukewarm water
- 4 cups (20 oz) all purpose or bread flour, or more if needed
Glaze
- 1 oz sugar
- 1 oz water
.
- Powdered/confectioner's sugar
- Freshly whipped cream (unsweetened)
Instructions
- In bread machine 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.
- Dough will be slightly sticky. Allow cycle to finish on dough setting; with stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.
- 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 Silpat sheet.) I weighed mine so they would all be of equal size, but it's really uneccessary unless you are a Type A personality, like me. :) 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.)
- Once doubled, remove the buns from the oven. Preheat the oven to 350º F (175ºC) then cook the buns for approximately 20 minutes, or until golden brown. While they are baking, prepare the glaze a few minutes before the buns are ready by combining equal amounts (I just did 1 oz each) of sugar and water in a tiny pot (if you have one) and cook just until it starts to boil-remove from heat. Brush the buns with the glaze while they are still hot. Place on a cooling rack after glazing.
- When cool, cut bun almost all the way through at an angle (see photo below), fill with whipped cream and dust with confectioner's sugar.
Nutrition Information:
Yield: 18 Serving Size: 1 bunAmount Per Serving: Calories: 225Total Fat: 11.5gCholesterol: 0mgSodium: 0mgCarbohydrates: 25gFiber: 0gSugar: 0gProtein: 5g
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I use King’s Hawaiian Bread rolls to make Cream buns, which are an absolute favorite for me. I want one the minute I set foot in Scotland. With fresh whipped cream, using the rolls , I get close enough to almost satisfy me.
Like your blog and will be following you on FB.
Goodness, Pat! I totally get it! The King’s rolls are slightly sweet!! Genius! I have never liked them because they are mostly served at potlucks and picnics to eat with savoury food! I could totally eat them with cream, though! Thank you for following on FB, but just a tip: FB is only sharing with less than 1/2 % of my followers, so if you actually want to know you’re seeing my posts, I’d advise signing up for the email subscription (free) at the upper right of this page. Thanks, Pat! Keep in touch! CC
[…] Cream Buns, a Scottish Favourite – Christina's Cucina http://christinascucina.blogspot.com/Then there's wee Scotland, with its gifts of whisky, golf, penicillin and…well, the list is much too long, but in regards to food, Scotland has been given an unjustifiably bad reputation which is probably all due to haggis! There's so much more to Scottish food, and most of it is SO GOOD! I miss so many different … I hope you try this recipe; hopefully, it's something you'll want to share! Remember, we're thinking “globalization!” :). Here are some other posts in which you may … […]
I’m so glad to get a recipe for these buns! I’m originally from North East England (Newcastle area) and these buns were very popular in our area. (Probably because of the strong Scottish influence and closeness to Scotland) I will be making these for sure. Thank you for beautiful step by step photos too.
Andrea Pretli
Oh, I’m so glad you found the recipe, Andrea! I know how that feels, and I’m sure you’re excited to make them! If you look through my Facebook page, you’ll see a photo of two girls eating these, with the cream squishing out (one of the girl’s mother is from my hometown in Scotland, and she made them) and the whole family was ecstatic about the buns! Enjoy, and let me know how they turn out. CC :)
These look fabulous. Making them right now, I can’t even wait! Will have them with a nice cup of tea to end my day. Thank you for sharing your brilliant recipes!
Lucky you, Rita! Wish I could join you! Thank you for your comments, and you are so welcome! ;) CC
Your buns are absolutely beautiful! I am totally going to try this recipe over the holidays.
Hi Shonagh, I’m so happy you’re going to try them, because I know you’re going to love them! Let me know how they turn out. Enjoy…CC
Oh my word…These are SO good. Not sweet and hitting you over the head with one flavor. The pastry allows the cream to shine and the cream brings out the pastry. I told my wife if I had paid $5 for one of these, I would not have batted an eye. These are dangerous and easy to make. BEWARE!
Thank you, thank you for your NY Times-worthy review, Ken! I love it! CC
I always liked them, but I had no idea they are actually from Scotland! Have to admit, I never made them myself.. :)
They’re really easy to make, and my family loves them-even my mother who isn’t really a “sweets” person.
They used to serve these at Pain Q and they stopped to my sadness. I can’t wait to try your recipe, looks wonderful! Thx.
Cathy, I was so excited when I saw them there a couple of years ago. I asked the lady behind the counter if they were filled with fresh cream and she said ‘yes.’ So I bought one and took it home…I cannot tell you how disgusting the “cream” was. It was not fresh cream at all. Needless to say, I just make my own. I’d love to know what you think if you do make these! :) CC