New Zealand Raspberry Cream Buns
Indulge in the delightful taste of New Zealand's beloved Raspberry Cream Buns! These fluffy, sweet rolls are filled with luscious raspberry jam and topped with a decadent mock cream that melts in your mouth. Perfectly baked to a golden brown, these buns are not just a treat; they evoke warm memories of charming bakeries from back home. An absolute favorite for special occasions and afternoon teas, this recipe is easy to follow, ensuring that you can recreate this nostalgic delicacy in your own kitchen. Treat yourself and your loved ones to a taste of New Zealand with this irresistible treat!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Plain flour
4 cups (Sifted)
Butter
60 g (Softened)
Sugar
1/4 cup (Divided)
Lukewarm milk
1/2 cup (As required)
Lukewarm water
1 1/2 cups (Combined)
Compressed yeast
30 g (Or substitute with 2 tsp dry active yeast)
Egg yolk
1 (Beaten)
Extra water
1 teaspoon (For egg wash)
Raspberry jam
12 tablespoons (For filling)
Mock cream water
1/3 cup (For syrup)
Sugar
1 cup (For syrup)
Butter
125 g (Softened)
Vanilla extract
1/2 teaspoon (For flavored cream)
Instructions
1
If using dry active yeast, sift it together with the flour and sugar, then rub in the butter. Combine lukewarm milk and water, then add to the mixture as instructed below.
2
For the yeast, cream it with 1 teaspoon of the sugar in a bowl, then add lukewarm milk. Let it stand for 10 to 15 minutes until it becomes frothy.
3
In a separate bowl, sift the plain flour and remaining sugar together. Rub in the butter until the mixture resembles fine breadcrumbs.
4
Make a well in the center of the dry ingredients, then pour in the yeast mixture along with the lukewarm water. Mix everything together to form a soft dough.
5
Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.
6
Place the kneaded dough into a lightly oiled bowl, cover it with a clean cloth, and leave it in a warm place for about 1 hour or until it has doubled in size.
7
After the dough has risen, punch it down gently and turn it out onto a floured surface again. Knead for another 5 minutes.
8
Divide the dough into 12 equal portions. Shape each portion into a round ball.
9
Place the dough rounds on a well-greased baking tray, ensuring they have enough space to spread out. Cover and let them rise in a warm place for about 10 minutes, or until they are half-doubled in size.
10
Preheat your oven to a hot temperature. Brush the buns with a mixture of beaten egg yolk and extra water before baking.
11
Bake the buns in the preheated oven for 10 minutes. After this time, reduce the heat to moderate and continue baking for another 15 minutes or until they are golden brown.
12
Once baked, remove the buns from the oven and let them cool on a wire rack.
13
When the buns have completely cooled, slice them open carefully and fill with generous amounts of raspberry jam and mock cream. Dust the tops with a little sifted icing sugar before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are New Zealand Raspberry Cream Buns?
They are fluffy, sweet rolls filled with raspberry jam and mock cream, topped with icing sugar, and are a nostalgic bakery favorite in New Zealand.
What are the main filling ingredients?
The buns are filled with a generous amount of raspberry jam and a homemade mock cream made from sugar, water, butter, and vanilla.
How much flour is required for this recipe?
The recipe requires 4 cups of sifted plain flour.
Can I use dry yeast instead of compressed yeast?
Yes, you can substitute 30g of compressed yeast with 2 teaspoons of dry active yeast.
How long should I knead the dough initially?
The dough should be kneaded for about 5 minutes until it becomes smooth and elastic.
How long does the first rise take?
The dough should be left in a warm place for about 1 hour or until it has doubled in size.
How many buns does this recipe make?
This recipe is designed to be divided into 12 equal portions, making 12 cream buns.
What is the temperature setting for the oven?
The oven should be preheated to a hot temperature for the first 10 minutes, then reduced to a moderate temperature for the remaining time.
How long do the buns need to bake in total?
The buns bake for a total of 25 minutes: 10 minutes at a hot temperature and 15 minutes at a moderate temperature.
What is used for the egg wash?
The egg wash consists of one beaten egg yolk mixed with one teaspoon of extra water.
What ingredients are in the mock cream?
The mock cream is made using 1/3 cup water, 1 cup sugar, 125g softened butter, and 1/2 teaspoon of vanilla extract.
How much raspberry jam is used for the buns?
The recipe calls for 12 tablespoons of raspberry jam, allowing for one tablespoon per bun.
What is the second rising time after shaping the buns?
Once shaped into balls, the dough rounds should rise for about 10 minutes or until they are half-doubled in size.
Should the buns be warm when they are filled?
No, the buns should be allowed to cool completely on a wire rack before you slice and fill them.
How do you prepare the yeast mixture?
Cream the yeast with 1 teaspoon of sugar, add lukewarm milk, and let it stand for 10 to 15 minutes until frothy.
What texture should the butter and flour mixture have?
The butter should be rubbed into the flour until the mixture resembles fine breadcrumbs.
What is the final decorative touch for the buns?
The tops of the filled buns are dusted with a little sifted icing sugar before serving.
Is there a specific way to shape the dough?
The dough should be divided into 12 equal portions and each portion should be shaped into a round ball.
What kind of water should be added to the yeast mixture?
The recipe specifies using lukewarm water to help the yeast activate properly.
How long is the second kneading process?
After the first rise, you should punch the dough down and knead it again for another 5 minutes.
Can I use vanilla extract in this recipe?
Yes, 1/2 teaspoon of vanilla extract is used to flavor the mock cream.
What should I do if using dry active yeast instead of compressed?
Sift the dry yeast together with the flour and sugar, then rub in the butter before adding the liquid.
How much butter goes into the bun dough itself?
The dough requires 60g of softened butter.
Is the sugar for the dough used all at once?
No, the 1/4 cup of sugar is divided: 1 teaspoon for creaming the yeast and the rest is sifted with the flour.
How do you ensure the buns don't stick to the tray?
You should place the dough rounds on a well-greased baking tray.
What is the appearance of the buns when they are finished baking?
The buns should be a beautiful golden brown color once fully baked.
When should I add the lukewarm water to the dough?
The lukewarm water is poured into a well made in the center of the dry ingredients along with the yeast mixture.
Is this recipe considered a traditional treat?
Yes, they are described as an absolute favorite for special occasions and afternoon teas, evoking memories of home bakeries.
How much milk is needed for the dough?
The recipe calls for 1/2 cup of lukewarm milk.
What makes the dough soft in this recipe?
Mixing the sifted dry ingredients with the yeast mixture, lukewarm milk, and lukewarm water creates a soft dough.