Cream buns studded with sultanas
Makes 12
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Soft enriched bread rolls holding sweet mock cream and raspberry jam, these cream buns look straight out of a bakery. Glazed to finish for a final dazzle, and studded with sultanas for an additional burst of flavour.


  • 2 tsps (7 g) dry yeast
  • 4 cups (600 g) plain (all-purpose) flour
  • ¼ cup (55 g) caster (superfine) sugar
  • ½ cup (125 ml) warm milk
  • ½ tsp mixed spice
  • 90 g butter, chopped
  • ⅓ cup (55 g) sultanas
  • 1 cup (250 ml) warm water
  • 1 tbsp milk, extra
  • ¼ cup (80 g) raspberry jam


  • 1 tsp powdered gelatine
  • 1 tbsp caster sugar
  • 1 tbsp water


  • ¾ cup (165 g) caster (superfine) sugar
  • 1½ tbsps milk
  • ½ tsp gelatine
  • 185 g unsalted butter, softened
  • 1 tsp vanilla extract

Combine yeast, 1 tsp of the flour, 1 tsp of the sugar and all the warm milk in small bowl. Cover; stand in a warm place about 10 mins or until frothy.


Sift remaining flour and spice into large bowl, stir in remaining sugar. Rub in butter, then stir in sultanas. Stir in yeast mixture and water; mix to a soft dough.


Knead dough on floured surface until smooth and elastic. Place dough large greased bowl, cover; stand in a warm place for about 40 mins or until doubled in size.


Knead dough on floured surface until smooth; divide dough into 12 portions. Knead portions into balls; place on greased oven trays. Stand dough, uncovered, in warm place about 15 mins or until well risen. Brush evenly with extra milk.

Meanwhile, preheat oven to 200 C.

Bake buns 10 mins. Reduce heat to 180 C. Bake buns a further 10 mins.


Make glaze by sprinkling gelatine and sugar over water in heatproof cup, stand in small pan of simmering water; stir until dissolved. Brush hot buns with hot glaze; cool on wire racks.


For mock cream, Stir sugar, milk and ¼ cup (60 ml) of water in a small saucepan over low heat, without boiling, until sugar dissolves. Sprinkle gelatine over 1 tbsp of water in a small jug; stir into milk mixture until gelatine dissolves. Cool to room temperature. Beat butter and vanilla in a small bowl with electric mixer until pale and fluffy. Gradually add cold milk mixture, beating until light and fluffy.


Split cold buns; fill with jam. Pipe or spoon cream into buns; top with more jam. Dust tops with sifted icing sugar, if you like.

TIP Make sure the milk mixture for the mock cream is cold when adding to the butter, otherwise the mixture will separate.


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