Iced Raspberry Cream Buns
Recipe type: Bread
Serves: 12
For the buns:
  • 500g (1lb 2 oz) strong white flour (I used Italian strong flour)
  • 50g (1-3/4 oz) caster sugar (super fine sugar)
  • 40g (1-1/2 oz) unsalted butter, softened
  • 2 free-range eggs
  • 2 x 7g (1/4 oz) sachets instant yeast
  • 2 tsp salt
  • 150ml (5fl oz) warm milk
  • 140ml (4-1/2 fl oz) water* (you may need much less water - check the notes below).
For the icing:
  • 200g (7 oz) icing sugar (confectioner's sugar)
  • About a quarter teaspoon freeze-dried raspberry powder
  • 5 tsp cold water, or more as needed
For the filling:
  • 200ml (7 fl oz) heavy cream
  • 100g (4 oz) raspberry jam
  • Icing sugar (confectioner's sugar), for dusting
For the buns:
  1. Preheat the oven to 220C/425F.
  2. To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. Stir the mixture with your hands, then slowly add the remaining water (but only if needed) to form a dough and knead in the bowl for four minutes.
  3. Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for one hour.
  4. Divide the dough into 12 pieces, each about 75g/2.6oz, then roll into balls and shape into fingers about 13cm/5in long.
  5. Place the dough fingers onto a greased baking tray, leaving space for them to double in size, then set aside in a warm place for 40 minutes. They should just touch each other when they’ve risen. Bake in the oven for 10 minutes then set them aside to cool.
For the icing:
  1. Add the icing sugar and raspberry powder in a wide bowl and gradually stir in the cold water to form a thick gloopy paste (it shouldn't be overly runny though, or it won't hold it's shape on the bun).
  2. Dip the top of the cooled fingers into the icing, smoothing it with a damp finger, then leave to set on a wire rack.
For the filling:
  1. Lightly whip the cream and spoon it into a piping bag fitted with a small nozzle (I used a 1cm round nozzle). Spoon the raspberry jam into another piping bag with a smaller round nozzle.
  2. Sliced the iced fingers diagonally, leaving the back edge intact. Pipe in a generous line of whipped cream into the middle of each finger, then a thinner line of jam over top. Dust the iced fingers with icing sugar and serve. NB: These need to be eaten as soon as possible (within an hour). Otherwise, store them in the fridge until required, then bring them out to sit at room temperature for about 15 minutes.
*Myself and others have found this mixture to be overly wet - I suggest you hold back on adding all the water, and add only what is needed to make a workable dough. Some reviewers have used only half the listed amount.
Recipe by The Kiwi Cook at