Cream buns with orange glaze
These cream buns are really irresistibly delicious! They actually resemble a delicious Berliner bun, but then filled with pastry cream and decorated with orange glaze.
You can easily make them yourself and they always succeed. The only bad thing is… you have to wait while the dough rises!
This recipe makes about 20 small cream bread rolls (or 10 large ones!). Do you need more or less? Then you can easily double or halve the recipe
Ingredients:
for the bread rolls
- 450 gr wheat flour
- 50 gr granulated sugar
- a pinch of salt
- 7 g dried yeast (or 25 g fresh yeast)
- 1 egg
- 40 gr butter, at room temperature
- 200 ml (whole) milk, lukewarm
- a few drops of rum essence
- sunflower oil, for frying
for the Swiss cream
- 1x pastry cream recipe
- 350 ml cream
- 40 gr icing sugar
- 1 bag of knock-fix, for extra strength
for the glaze
- 100 gr icing sugar
- the juice of ½ orange
Preparation of cream rolls with orange glaze
Start by making the dough for the cream buns. Mix the flour with the sugar, salt and yeast in a large bowl. Add the egg, butter and milk to this. Also add the rum essence to the bowl.
Knead the whole into a smooth dough. This takes about 15 minutes by hand and about 5 minutes with an electric (stand) mixer. Cover the dough with plastic wrap and let it rise in a warm place for an hour.
Meanwhile, prepare the Swiss cream. To do this, first make the pastry cream according to the recipe . Next, whip the cream until stiff with the powdered sugar and the whipping cream stabilizer. Now gently fold the whipped cream into the pastry cream. Put the Swiss cream in a piping bag (or in a small bowl) and place it in the refrigerator.
Now roll out the dough into a piece about a centimeter thick. Cut out circles of about 6 cm in diameter. Let the circles rise for another 30 minutes and then heat the oil until it reaches 160°C.
Deep-fry the cream buns for about 5 minutes until done and golden. It's best not to bake too many buns at once.
Let the buns cool to room temperature and then fill with the Swiss cream. This works best if you cut them first, but you can also choose to poke a hole and pipe the cream into the bun.
Finally, make the orange glaze by mixing the icing sugar with the orange juice until it is about as thick as custard. Drizzle the cream buns with the glaze and finish with a slice of orange. Enjoy your meal!
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