| |

Berries and Cream Buns

These Berries and Cream Buns are ultra soft, and stuffed with a delicious homemade raspberry jam and homemade whipped cream. Enjoy these buns as a sweet treat for breakfast or brunch. These buns are easy to make and require less than 1 hour of rising time. 

Happy Memorial Day weekend! The weather is warm where I live, and I am loving it. With the warm weather, comes all the fresh berries and fresh produce and I am here for it. That’s one of my favorite things about the summertime – the fresh fruit and veggies.

These Berries and Cream Buns remind me of a summery treat with the fresh homemade raspberry jam. The buns are light, soft and pillowy. Then, they are stuffed with a homemade whipped cream and raspberry jam, which is just a delicious melt in your mouth combo.

I made these buns as easy as possible. The total rising time for the bread is under an hour, and the bread uses pantry staple ingredients. The addition of the milk and butter make the bread ultra soft. The raspberry jam is also simple to make. It takes less than 10 minutes to come together. Okay, let’s get into baking, shall we :)!?

The details

making the dough

This recipe uses instant yeast, because it rises faster. Plus I like the ease of use of it. There is no activation time when using instant yeast. You simply add the yeast in with the other bread dough ingredients.

If you have active dry yeast on hand, feel free to use it in equal amounts. If you use active dry yeast, you will need to add the yeast to the warm milk and allow the mixture to sit for 5 minutes, or until the yeast gets frothy in appearance. This means that the yeast is active and ready to use. If the yeast does not do this, the warm milk may have been too hot (the milk temperature should be between 108 to 112 degrees Fahrenheit), or the yeast may be old/expired.

Add your yeast, milk, sugar, flour, salt and butter to the mixing bowl. If you used active dry yeast, do not add the salt directly on top of the yeast. It can deactivate it. I like to add the flour on top of the yeast, then add the salt on top of that.

Mix/knead the dough on medium speed for 5 minutes, then transfer the dough to a greased bowl. Spray the top of your dough with nonstick cooking spray, then cover with plastic wrap.

first rise

A little trick I like to do to make the dough rise faster is to use a warm oven. Preheat your oven to 200 degrees Fahrenheit. Once the oven reaches this temperature, turn your oven off. Place your covered dough in the warm oven and allow to rise for 25 minutes.

shape the dough and 2nd rise

Turn your dough out onto a lightly floured surface. Divide the dough into 9 roughly equal pieces, then roll each piece into a ball. To roll the dough into a smooth ball, I like to take the corners of the dough piece and pinch them together, so that there is a seam on the bottom. Turn the dough ball over, then place your hand over the dough ball. Cup the dough with your hand, and roll the dough ball in a circular motion. This helps to seal that bottom seam together and smooth out the top. It doesn’t have to be perfect.

Place the dough on a parchment paper lined baking sheet, then cover with plastic wrap and allow to rest/rise for 15 minutes while the oven preheats.

bake the rolls

Brush the rolls with a beaten egg, before baking. This helps the rolls achieve a nice golden brown color and shiny appearance after baking. Bake the rolls for 14-17 minutes, or until the rolls are a nice golden brown color.

make the jam

While the rolls bake, make the raspberry jam. To make the jam, you simply add the raspberries, sugar and lemon juice to a small saucepan, set the burner over medium heat, and cook, stirring frequently for 8 minutes. Remove the jam from the heat and allow to fully cool. If needed, mash the berries with a potato masher, fork or spoon. My berries all broke down when cooking and I did not need to mash them.

assemble and serve

When ready to serve, make the whipped cream. You can either use a stand mixer with the whisk attachment or a large bowl with a handheld mixer. Add the heavy cream, powdered sugar and vanilla extract and whip until stiff peaks form. Watch carefully as it can happen fairly fast. Overbeating the heavy cream can result in the formation of butter and you don’t want that :).

To assemble, cut off the top of the bun, then use your hand to hollow out the cavity of the bun. I tossed the extra bread pieces out for the birds and they loved it :)! You can also just eat the extra pieces of bread, because what’s better than fresh, homemade bread!? Place your whipped cream in a ziptop bag, then snip one corner off the ziptop bag. Pipe the whipped cream in the cavity of the bun. Place the raspberry jam in a ziptop bag and cut the corner off of the ziptop bag. Stick the tip of the bag directly into the whipped cream and squeeze raspberry jam directly into the whipped cream, moving the bag up as you squeeze out the jam. This will create a center streak of raspberry jam.

Last thing to do before serving is to dust the buns with powdered sugar. Serve and enjoy!

If you like these buns, here are a few other recipes you may enjoy.

summer recipes you may enjoy

If you make these Berries and Cream Buns, let me know what you thought in the ratings and comments below. I always appreciate your feedback!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Berries and Cream Buns


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jolene
  • Total Time: 1 hour 15 minutes
  • Yield: 9 1x

Description

These Berries and Cream Buns are ultra soft, and stuffed with a delicious homemade raspberry jam and homemade whipped cream. Enjoy these buns as a sweet treat for breakfast or brunch. These buns are easy to make and require less than 1 hour of rising time.


Ingredients

Units Scale

Dough

  • 1 packet (2 1/4 teaspoons) instant yeast (1/4 ounce)
  • 1/3 cup granulated sugar
  • 1 cup milk, warmed to 110F
  • 3 cups all purpose or bread flour
  • 3/4 teaspoon salt

  • 6 tablespoons unsalted butter, softened

Egg Wash

  • 1 egg, beaten

Raspberry Jam

  • 6 ounces raspberries, mashed
  • 1/3 cup granulated sugar
  • 1/2 teaspoon lemon juice

Whipped Cream

  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners’ sugar
  • 1/2 teaspoon vanilla extract

Instructions

1. In the bowl of a stand mixer fitted with the dough hook attachment, add the yeast, sugar, milk, flour and butter. Mix on medium speed for 5 minutes. Transfer dough to a greased bowl, then spray the top of the dough with nonstick cooking spray. Cover dough with plastic wrap.

2. Preheat oven to 200F. Once the oven reaches this temperature, turn the oven off. Place the dough in the warm oven and allow to rise for 25 minutes.

3. Punch the dough down and turn out onto a floured surface. Divide the dough into 9 roughly equal pieces. Roll each dough piece into a ball, then place on a parchment paper lined baking sheet.

4. Cover the dough with plastic wrap and allow to rise for 15 minutes while you preheat the oven.

5. Preheat the oven to 350F.

6. Brush the rolls with egg wash, then bake in the oven for 14-17 minutes, or until golden brown in color.

7. While the rolls bake, make the raspberry jam. In a small saucepan, add all ingredients for raspberry jam. Cook over medium heat for 8 minutes, stirring frequently. Remove from the heat and allow to fully cool. The jam will thicken as it cools.

8. When ready to serve, make the whipped cream. In a large bowl or bowl of a stand mixer fitted with the whisk attachment, add heavy cream, confectioners sugar and vanilla extract. Whip on medium-high speed until stiff peaks form.

9. Assemble. Cut the top of the bun off, then hollow out the cavity of the bun, removing the bread. Pipe whipped cream into the cavity of the bun, then pipe raspberry jam directly in the center of the whipped cream. Place the top of the bun on top, then dust with powdered sugar. Enjoy!

  • Prep Time: 20
  • Rising Time: 40
  • Cook Time: 15
  • Category: Bread
  • Method: Oven
  • Cuisine: American

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star