Mini Cream Buns

I baked these treats for an afternoon tea with friends.  The buns themselves aren't sweet or loaded with sugar, however there is a sweet glaze, and you can fill them with jam or fruit curd and cream before serving.

This recipe made 20 Mini Cream Buns which was an ideal amount to serve 10 people for afternoon tea along with other treats.  They are quick to make and relatively low faff with the dough needing only a couple of short proving times.

Mini Cream Buns

450g plain flour
1/2 tsp salt
2 tsp caster sugar
7g sachet of instant yeast
300ml lukewarm milk
60g butter, melted

Glaze
125g caster sugar
75ml milk

Grease and line two large oven trays.  Put the flour, salt, sugar, and yeast into a large mixing bowl or the bowl of a stand mixer.  Add the milk and melted butter and mix until a soft dough forms.

Knead the dough in a mixer or on a lightly floured surface until smooth and elastic, this usually takes between 7 - 10 minutes.  Put the dough into a lightly oiled bowl, cover with greased cling film and leave until doubled in size, this took about 30 minutes in a warm kitchen.

Preheat your oven to 200C/180C Fan.  Turn out the risen dough, knead it a little to knock it back and divide into 20 equal portions, mine weighed 40g each.  Roll each portion of dough into a smooth ball and place on the prepared baking trays.  Cover with greased cling film and leave to prove again for 15 minutes.

Uncover the buns and bake for 15 - 20 minutes until golden brown.  Make the glaze by combining the sugar and milk over a low heat until the sugar dissolves.  Brush the glaze over the still warm buns and leave to cool.

Once cool, make a cut in the buns and fill with cream and jam or fruit curd.