The Early Bird gets a Cream Bun

Recently while camping we were

told about a wonderful bakery in the nearby town of

Goderich that makes homemade Cream Buns 

(I think they actually call them Cream Puffs).

They are famous and you must arrive 

early, before 10 a.m., if you want to score

any of these little gems from Culbert's Bakery.

Needless to say, we weren't early birds

on the day we took a quick trip into town.

(We were on holidays and didn't move too quickly

in the mornings.)

We did, however, enjoy the delicious tarts that are

also made there.

While making pizza dough for our Sunday Supper

I had a craving for Cream Buns, sparked by that

recent close encounter .... why not make them since I've

got the yeast out anyway?

As my pizza dough proofed I set to work to find the ultimate

Cream Bun Recipe.  I found a New Zealand style recipe online

which I slightly modified....

As you can tell, I need to practice

making consistent rounded buns!

This recipe makes 12 rather large

buns - I think 24 smaller ones would

be perfect - next time I'll try that!

For a rookie cream bun maker,

they turned out not too bad!

They aren't Culberts but

the farmer was heard muttering,

"one isn't enough" as he 

came into the kitchen for a 

second helping.

He suggested holding the icing sugar - not a fan!

Note - the pretty T-Towels

I used for this photo. They were a

sweet gift from dear Kathy from

"Memories and Moments"

who sent these to me by special 

delivery! Bev - thanks again!

Here's the recipe in case you'd like to try making these sometime.

I'll keep practicing to get them just right  ... trouble is - who will eat them???

Cream Buns – New Zealand style

This makes 1 dozen large buns 

2 tsp. yeast

½ Cup lukewarm water

1/3 Cup plus ½ tsp. sugar, divided

½ Cup warm milk

1/3 Cup melted butter

1 tsp. salt

1 Egg – slightly beaten

Approx. 4 Cups all purpose or bread flour

Glaze – Equal amounts of sugar and water (I used 1 oz. of each)

Freshly whipped cream (unsweetened) – for filling

(I ended up sweetening mine slightly with sugar and adding a bit of vanilla and 2 Tbsp. of vanilla instant pudding to stabilize the cream)

Icing sugar for dusting and jam for garnishing

Stir together the warm water, yeast, ½ tsp. sugar. Let stand till yeast begins to get bubbly.

Mix the milk, melted butter, and egg together and then add it to the yeast mixture. Add the 1/3 Cup sugar, salt and 1 Cup flour. Mix, adding the remaining flour ½ Cup at a time. Knead till smooth (may be slightly sticky). Let rise till double in bulk.

Punch down and let rest for 5 minutes. Cut into 12 equal pieces – rolling in hands to make nice round buns. Place them onto a greased cookie sheet. Cover and let rise for approx. ½ hour or until doubled in bulk. Once doubled, preheat oven to 350F and bake for approx. 20 minutes or till golden brown. While they are baking, prepare the glaze by mixing the sugar and water in a sauce pan – heat to boil and remove. Brush glaze onto warm baked buns – cool. 

Cut the buns almost through on an angle, fill with whipped cream and dust with icing sugar and garnish with a dollop of jam – ENJOY!

Next time you're in Goderich check out this bakery 

and, oh yes - go early!!!!

Thanks again Kathy for these lovely T-towels! I always think of you when I use them.

Till next time .......... join me with a cuppa' and a cream bun.