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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[…] Scottish Cream Buns are a lovely treat (think a lighter version of brioche) filled with clouds of unsweetened whipped cream. Perfect for afternoon tea or dessert!Adapted from Christina’s Cucina […]
I’m making these today. Just wondering how many grams/oz you measure when you weigh the buns for sizing. I too have a type A personality… Thanks!
Ha ha! Just divide by however many you want to make. 18 makes smaller ones, so even 15 or whatever you choose, Virginia. Enjoy!
Can I make these the day before serving? Then fill them the day of. I’m looking for treats for a tea at my son’s school.
You can, but I honestly wouldn’t recommend it, Robin, as they are best served the same day, like doughnuts and French bread. They’ll still taste good and I’m sure everyone will love them, but they just won’t be as light and fresh.
Since it for 9-10 year olds
I hope they’ll be fine. I won’t have time the day of since I’m setting up. I will fill them day of. Thank you!
I’m sure they will love them. Most won’t have the most discerning palates! I would still glaze them when they come out of the oven, and dust them the next day. :) Let me know how it goes, Robin.
Hi, Christina. I live in Canada, but was born in England just outside Nottingham. During the war we had a bake shop in our small town who had Cream buns among other goods. They weren’t always available as the ingredients were in short supply. There used to be long line ups when the word got out that they were available. I have a photo from an old newspaper of one of these line ups from about 1943. Mainly ladies and children with there shopping bags. This shop has never closed down, and is still open today. It is called Birds of Beeston. And has a web site. Of course living in Canada there are no cream buns and other delights. I visit London UK . And have never found a shop there. There are other outlets but all in the midland area. Anyway I hope soon to use your recipe. It looks and sounds delicious. Sorry to ramble.
Eric Burke
Don’t apologize, Eric! I love stories like yours, history, really! That’s so cool that the shop is still in business, maybe I’ll visit one day.
I do hope you try the recipe as I think it will bring you right back home! Let me know if you do, and thanks for your note! CC
These cream buns are really good, we called them Devon Splits and we put a bit of raspberry jam under the cream. Eric, Birds cream buns were the best, I’ from just across the river in Nottm
These are very similar to a Swedish dessert I grew up with! The Swedish variety has a bit of marzipan at the bottom before adding the whip cream. SO GOOD!
Hi Melanie, I know! I discovered that when my neighbors came over and asked if I’d made Semlor! I now have a recipe posted for those, too! https://www.christinascucina.com/semlor-traditional-swedish-fat-tuesday-buns-semla/
Do you freeze the buns with or without the glaze?
I usually freeze it with because the glaze should be done while the buns are still hot, however, you don’t have to put the glaze on if you don’t want to.
@I dont have any confectionery sugar,would icing sugar do?
Confectioner’s sugar? Powdered sugar? Icing sugar are one and the same, James! :)
I’m curious. Where did you find the lovely teacup plate / saucer combo? It’s beautiful.
Hi Donna, isn’t it? It was my mother in law’s. On the bottom is Fine Bone China ROYAL IMPERIAL, Made in England. :)
I just made this delicious recipe. Did not have any issues with the recipe came out perfect. Thank you for sharing your recipe.