Cream Buns/Cream Doughnuts/donuts

makes 800g 8 buns of 100g each
The bun recipe for these is very similar to the Waterford Blaa recipe.  Shape the buns long or round.

450g strong flour
14g dried yeast
45g butter, room temp
180ml water
20ml milk
55g sugar
1tsp honey
6g salt.

Add all ingredients to mixer fitted with dough hook.

Mix on low speed, when all come together increase to medium speed for 7 minutes.

Leave covered with plastic touching surface for 45ins-1 hour

after, divide into 8 pieces of 100g

Leave 15 minutes then shape

 take a piece of dough

 flatten with your palm

 fold in half

 turn around

fold in half again

flip over so seam is down

roll to 17cm

place on  tray

Allow to prove

Poached round bun

There are several ways to cook the buns:

1. Deep Fry to fully cooked. Soak in syrup when hot or.............
2. Briefly fry on both sides for about 1 minute per side and finish in a preheated oven set at 170C for about 25 minutes - when the buns are out of the oven, pour over some stock syrup over the hot buns for a beautiful sweet crisp skin or...........................
3. Poach for minute each side in syrup then finish in oven or.............................
4. Bake in oven for about 25-30 minutes at 170C and sprinkle with stock syrup when still hot and out of oven

I favour method number 4.

For round buns see doughnuts for step by step instructions

Syrup

Chantilly cream

Jam

Raspberry or Strawberry jam
Water

Heat the water and jam in a small pot.

When jam has melted (add more water as necessary to get right consistancy) pass through a sieve to remove bits.

Reserver for later.


Split cold bun.

Brush inside with syrup or jam if you like
Roll in sugar or icing  if you like them coated

Pipe in the cream and finish with jam,you may have to reheat it slightly.  Pipe the jam for a smoother effect (in the picture I spooned on jam)

The jam in the picture was not piped on, for a better finish, pipe the jam on to the cream

Dust with icing sugar