Soft Cream Buns With Cream And Jam Recipe

If you have a sweet tooth and a love for bakery-style treats, you are in for a real delight with these Soft Cream Buns With Cream And Jam. Imagine biting into a light, pillowy brioche bun that gently yields to a luscious swirl of homemade Chantilly cream and vibrant raspberry jam. This recipe blends the classic richness of mascarpone-infused whipped cream with the bright sweetness of jam, creating a heavenly balance of textures and flavors that feels both indulgent and comforting. Whether for a weekend brunch or a special dessert, these buns promise a show-stopping experience that’s well worth the time in the kitchen.

Ingredients You’ll Need

The magic behind these Soft Cream Buns With Cream And Jam lies in a handful of simple, high-quality ingredients. Each is carefully chosen to build the delicate texture, deep buttery flavor, and that irresistible golden crust you’ll love biting into. From the smooth tenderness of riched flour to the fluffiness brought by the tangzhong starter, and of course, the fresh cream and raspberry jam for that perfect finish, every item plays its essential role.

• All-purpose flour/plain flour: The foundation for a soft, tender bun that’s not too dense.
• Cold tap water (for Tang Zhong): Combines with flour to form a cooking paste that locks in moisture for softness.
• Caster sugar: Dissolves evenly in the dough to add subtle sweetness without graininess.
• Fine salt: Enhances the flavor, balancing the sweetness beautifully.
• Instant dry yeast: Responsible for the gentle rise and airy texture.
• Milk powder: Adds richness and a tender crumb, making the buns irresistibly soft.
• Cold eggs (by weight): Adds structure and richness to the dough.
• Whole milk (cold): Keeps the dough cool and helps create a tender crumb.
• Unsalted butter (softened cubed): Essential for that decadent, buttery flavor and tender crumb.
• Egg wash (egg, optional yolk, and whole milk): Gives the buns a gorgeous golden shine.
• Heavy cream (cold): The base of luscious Chantilly cream that makes the filling so dreamy.
• Vanilla bean paste: Infuses the cream with a delicate aromatic sweetness and lovely specks.
• Mascarpone (cold): Stabilizes the cream while adding richness and silkiness to the texture.
• Powdered sugar (optional): Sweetens the cream just right without graininess.
• Raspberry jam: Brings a fresh fruity zing that perfectly complements the cream.

How to Make Soft Cream Buns With Cream And Jam

Step 1: Prepare the Tang Zhong Starter

Start by whisking together flour and cold water in a small saucepan. Heat it gently while whisking continuously until it thickens into a smooth, pudding-like paste. This tangzhong method is a baker’s secret for super soft buns with excellent shelf life, locking in moisture to keep your buns fresh and tender. Let it cool to room temperature before incorporating it into your dough.

Step 2: Mixing the Dry Ingredients

In the bowl of your stand mixer, combine flour, caster sugar, salt, instant dry yeast, and milk powder. Mixing these dry ingredients well ensures that your yeast distributes evenly and the dough develops consistency. If you’re using a mixer with different attachments or manual mixing, just make sure everything is fully blended before adding the wet ingredients.

Step 3: Adding Wet Ingredients and First Knead

Whisk together the cold eggs and whole milk in a jug, then pour this mixture along with your cooled tangzhong into the dry ingredients. Use the dough hook on medium-low speed to knead the dough for about 15 minutes. This slow, thorough kneading gives the dough that beautiful elasticity and smooth finish that is crucial for perfect buns.

Step 4: Rest and Second Knead

Cover the dough and let it rest for 10-15 minutes. This little break helps relax the gluten, making the dough easier to shape later. Follow this with another 5-minute knead, which further develops the dough’s texture and strength.

Step 5: Incorporate the Softened Butter

Now comes the buttery goodness. Add softened butter slowly while kneading. This step is crucial to get right — adding the butter gradually lets it meld smoothly without breaking the dough’s structure. Continue kneading until the dough is smooth, elastic, and just slightly tacky. If it feels too warm or shiny early on, chill it briefly to maintain the perfect texture.

Step 6: First Fermentation (Room Temperature Rise)

Transfer your dough to a greased bowl, cover it, and let it rise in a warm spot until doubled in size—about an hour. This fermentation aids both flavor and texture, setting the stage for those signature fluffy buns.

Step 7: Cold Fermentation

Refrigerate the dough for at least two hours or overnight. This slow, cold rise deepens the flavor and makes your buns more tender and aromatic. Trust me, it’s worth the wait!

Step 8: Divide, Shape, and Final Proof

Once chilled, turn the dough onto a floured surface and divide into 10 pieces. Roll each into a tight ball, flour the tops, and arrange on baking trays. Let these proof at room temperature until they almost triple in size, gently springy to touch but not fully firm. This step creates the pillowy softness that defines the best Soft Cream Buns With Cream And Jam.

Step 9: Bake the Buns

Preheat your oven to 195°C (or 175°C fan). Brush the buns gently with an egg wash for that shiny, golden top. Bake for 12 minutes until beautifully golden and cooked through. Cool completely before filling to keep that light crumb intact.

Step 10: Prepare the Chantilly Cream

Whip together mascarpone, heavy cream, powdered sugar, and vanilla bean paste until stiff peaks form—a smooth, glossy cream that’s rich yet light. This creamy filling is what elevates these buns to true decadence.

Step 11: Assemble Your Soft Cream Buns With Cream And Jam

Slice each bun carefully from the top but not all the way through to form a hinge. Pipe raspberry jam at the bottom, then a generous layer of Chantilly cream on top, finishing with a little jam dollop in a divot on top for a beautiful visual and a burst of fruity flavor in every bite. Serve fresh for best texture and flavor.

How to Serve Soft Cream Buns With Cream And Jam

Garnishes

For extra flair, dust your buns with a light sprinkle of powdered sugar or finely grated lemon zest. Fresh raspberries or edible flowers on the side can also add a vibrant pop of color and freshness, making your presentation as delightful as the taste.

Side Dishes

Pair these soft cream buns with a cup of freshly brewed tea or coffee to enhance the rich creaminess and fruity brightness. For a brunch setup, a light fruit salad or a citrusy sorbet can complement the sweetness perfectly without overpowering the delicate buns.

Creative Ways to Present

Try serving your Soft Cream Buns With Cream And Jam in a rustic wooden tray lined with parchment paper for a cozy farm-style vibe. Alternatively, place them on tiered cake stands for a fancy afternoon tea setting. You can even create mini sliders by making smaller dough balls for bite-sized treats that are perfect for parties!

Make Ahead and Storage

Storing Leftovers

If you happen to have any buns left over, keep them in an airtight container in the refrigerator for up to three days. Though freshest on day one, storing properly helps maintain softness and keeps the cream and jam filling stable without sogginess.

Freezing

You can freeze unfilled buns wrapped tightly in plastic wrap for up to two months. When you’re ready to enjoy them, simply thaw at room temperature and warm in the microwave for 10 seconds to refresh the texture before filling and serving.

Reheating

To revive the buns, gently microwave for a few seconds until warm but not hot. Avoid heating once filled with cream and jam, as the filling can melt and compromise texture. Instead, fill just before serving for the best experience.

FAQs

Can I use regular sugar instead of caster sugar?

Yes, granulated sugar can work in a pinch, but caster sugar dissolves more easily in dough, giving you a smoother, softer texture without any graininess.

Is it okay to use active dry yeast instead of instant dry yeast?

You can substitute active dry yeast, but remember to dissolve it in warm milk with a pinch of sugar first until foamy before adding it to the dough. This step ensures proper yeast activation.

Why is it important to use cold ingredients like eggs and milk?

Cold ingredients keep the dough cool during mixing, which is crucial to maintain the butter’s integrity and prevent it from melting too soon, resulting in a lighter, fluffier bun.

Can I make the buns without mascarpone cheese?

While mascarpone adds richness and stability to the cream, you can substitute with cream cheese or just whipped heavy cream, but expect a slightly different texture and flavor.

How long should I proof the buns before baking?

Proof until the buns nearly triple in size and feel slightly springy to the touch. This could take 1-3 hours depending on room temperature, but judging by feel is more reliable than strictly by time.

Final Thoughts

Making these Soft Cream Buns With Cream And Jam is truly a rewarding experience. From mixing the silky dough to assembling those luscious fillings, each step brings you closer to a bakery-worthy treat that’s just bursting with flavor and texture. Whether you share them with loved ones or keep them as your personal indulgence, they are sure to brighten any occasion. So, grab your mixer and enjoy the wonderful journey of baking these irresistible buns—your taste buds will thank you!