Split Buns with Cream and Jam – Soft, enriched buns are split in half and stuffed with raspberry jam and fresh whipped cream. Are they dessert? Are they breakfast? They taste so good you’ll eat them whenever!
Once again, The Great British Baking Show has led me to a new treat that I’d never heard of but was completely entranced by. Devonshire split buns are popular British treat made with soft baked buns filled with cream and jam. Here, I call them my Split Buns with Cream and Jam so I don’t have to explain what a Devonshire bun is.
What I love about these buns is how I feel like I’m eating a sweet sandwich. Imagine a jam sandwich in a long bun, but with whipped cream. Doesn’t that image make you drool?? And the great news is that they are so easy to make. With a simple dough recipe and some store-bought jam, you can have these buns ready in a couple hours.
The perfect bun recipe
It took me some time to develop the perfect bun recipe because I didn’t want them too dense. My first bun attempt came out really heavy, which just wouldn’t work for the light whipped cream and jam filling. I wanted more of a soft, hot dog bun consistency (but obviously sweeter than hot dog buns).
After some research and recipe tweaking, I finally found the perfect bun recipe!
Making these buns
The steps involved in making these buns are super simple:
- Make the dough
- Form the buns
- Bake the buns
- Fill the buns with cream and jam
The dough is a basic enriched dough, which has milk, an egg, and more sugar than a traditional bread dough. After the first rise, the dough is formed into long buns and placed close to each other so they end up touching after the second rise. I decided to arrange them this way to keep the buns on the fluffier side. If all the edges are exposed, they will get more firm on the outside.
After the second rise, the buns are baked until golden brown, or until the center temperature reaches 195 degrees.
Filling the buns
Once the buns come out of the oven and cool completely, it’s time to slice them and fill with jam and cream. Remember: do NOT split them all the way through. You need to leave them together at the bottom so that they hold the filling well.
After the buns are sliced, they’re filled with a fresh whipped cream and your favorite store bought raspberry jam or preserves. I pipped them into the buns with a piping bag and tips to ensure the filling looked neat.
Finally, they get dusted with powdered sugar on top to finish them off.
Tips & Tricks
- Don’t skimp on the kneading time. We need that gluten to develop to make these buns soft and slightly chewy.
- Make sure you arrange the buns so that they have a little space to rise but they end up touching when the second rise is done.
- Use piping bags and tips to fill the buns with filling to ensure the buns look neat and clean.
Split Buns with Cream and Jam
For the yeast rolls:
- 1 packet active dry yeast (2 1/4 teaspoons)
- ½ cup warm water
- ½ teaspoon + ⅓ cup granulated sugar divided
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- ½ cup whole milk
- ⅓ cup butter unsalted, melted
For the filling:
- ½ cup raspberry jam
- 1 cup heavy cream
- 3 tablespoons granulated sugar
- powdered sugar for dusting
- Add yeast, warm water, and ½ teaspoon of sugar to bowl of a stand mixer. Stir and let sit until the yeast starts to foam. In a large measuring cup, add milk and microwave for 30 seconds. Add butter and stir together until butter has melted.
- Add flour, ⅓ cup sugar, and salt and mix together with a dough hook. Add in egg and mix on low. With the mixer still on low, slowly drizzle in melted butter and milk mixture. Once it's all poured in, let the dough hook mix everything together until the dough forms.
- Once dough forms, turn up speed to medium and knead dough for 8 minutes. If the dough is still sticking to the sides after 6 minutes, add flour a tablespoon at a time until it loosens up. Place dough ball in a greased bowl and cover with a towel. Let it rise for 1½ hours. It should be double in size.
- Prepare 1 baking sheet by lining with parchment paper. Punch down risen dough and remove from bowl. Place on clean counter with a little sprinkled flour. Cut dough into 4 even slices and then cut each into 3 slices for a total of 12. Working with one piece at a time, roll into a 4-inch log. Lay on prepared baking sheet. Repeat with rest of the dough and set logs about ½ inch from each other. You'll have to arrange in two rows so that all the logs of dough fit on the sheet.
- Cover buns with a damp towel and let them rise again for 30 minutes or until fluffy and plump. Preheat oven to 350 degrees. Remove towel from buns. Bake in preheated oven for 20 minutes, or until deep brown on top. Remove from oven and let cool completely. Slice down the center vertically but do not slice all the way through.
- Add heavy cream and sugar to a clean bowl of a stand mixer. Using a whisk attachment, beat cream on medium high until stiff peaks form. Place into a piping bag with a large star tip. Place jam in piping bag with a round tip. Pipe a stripe of jam into bottom of slice buns. Then pipe whipped cream on top. Finish with another piping of jam on top. Dust the tops with powdered sugar.