Pillowy, lightly sweet bakery-style buns split and filled with raspberry jam and clouds of freshly whipped cream, finished with a snowy dusting of icing sugar.
Step 1: Make the dough
In a large bowl, mix flour, sugar, yeast, and salt. Add warm milk, egg, butter, and vanilla. Mix until a shaggy dough forms, then knead 8–10 minutes (by hand) or 5–6 minutes (stand mixer with dough hook) until smooth, soft, and slightly tacky (it should pull away from the bowl but still feel plush).
Step 2: First rise (until doubled)
Shape into a ball and place in a lightly oiled bowl. Cover and rise in a warm spot 60–90 minutes, until doubled in size (a finger pressed in should leave a slow-springing dent).
Step 3: Shape the buns
Punch down gently. Divide into 8 equal pieces (about 100–105g each). Shape into tight balls (cup your hand and roll against the bench until the surface is smooth). Place on a lined tray, spaced apart.
Step 4: Second rise (get them puffy)
Cover loosely and rise 30–45 minutes, until noticeably puffy and the buns wobble slightly if you nudge the tray.
Step 5: Bake
Heat oven to 190°C (170°C fan) / 375°F. Brush buns gently with egg wash. Bake 14–16 minutes until deep golden on top and they sound hollow when tapped. Cool on a rack until completely cool (warm buns will melt the cream).
Step 6: Whip the cream
Whip cold cream with icing sugar and vanilla to medium-stiff peaks (it should hold its shape, but still look soft and luscious—stop before it looks grainy).
Step 7: Fill (classic bakery style)
Slice each bun lengthways, keeping a “hinge” so it opens like a hotdog bun. Spread 1–2 tbsp jam on the base. Pipe or spoon in a generous amount of whipped cream (aim for that iconic overstuffed look).
Step 8: Finish
Dust with icing sugar just before serving (so it stays pretty and doesn’t melt in).
| Calories | 380 kcal |
| Protein | 7g |
| Carbs | 46g |
| Fat | 18g |