A baked version of the New Zealand Classic Bakery jam doughnut. A fluffy soft brioche bun is filled with piped sweetened whipped cream and raspberry jam.
- 280g whole milk, lukewarm
- 50g (4 Tbsp) sugar
- 2 1/4 tsp active dry yeast
- 565g all-purpose flour
- 1 tsp salt
- 2 eggs, at room temperature
- 1 tsp vanilla bean paste
- 90g unsalted butter, at room temperature
- Egg wash - 1 egg whisked with 1 tsp water
Whipped Cream Filling (this can easily be halved for 6 buns)
- 700g heavy cream
- 120g powdered sugar, sifted
- 1 tsp vanilla bean paste
- pinch of salt
- Raspberry Jam or jam of your choice, to finish
- Place the lukewarm milk, 2 Tbsp (25g) of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the dough hook attachment, place the remaining 2 Tbsp (25g) sugar, flour, salt, and vanilla, and mix well to combine.
- Add the milk mixture and the egg to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 10 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 10-15 minutes, until the dough is smooth and soft.
- Shape the dough into a ball and place back in the bowl. Cover the bowl with plastic wrap and place in the fridge overnight or for minimum 3 hours. Alternatively you can do the first rise at room temperature - it will take about 45 minutes (see notes for tips on rising your dough)
- Turn the dough out onto a surface (I try not to flour it if I don’t need to), and weigh the dough. Divide into 12 equal portions, then shape each into a ball and place a piece of plastic wrap or a tea towel over the top to help stop them drying out.
- Line two baking sheets with parchment paper.
- To shape the buns, take a ball of dough and flatten slightly, then roll into a sausage about 4” (10cm) long, making sure it is even and the ends are rounded. Place onto the baking sheet. Repeat the shaping with the remaining pieces of dough, spacing the rolls out well on the baking sheet.
- Cover the baking sheets lightly with plastic wrap and leave to rise for 30 to 45 minutes (will be slightly longer if your dough is cold), or until puffy, and a small indentation is left when poked gently with your finger.
- While the buns are rising, preheat your oven to 350°f / 180°c.
- Brush the buns with the egg wash. Bake for 18 to 20 minutes, rotating the trays half way through, until golden brown. Remove from the oven and transfer to a wire rack to cool completely.
FILLING AND ASSEMBLY
- Place the heavy cream, powdered sugar, vanilla bean paste and salt in the bowl of a stand mixer or large bowl. Whip until medium peaks form. Transfer to a piping bag fitted with a closed star tip (I used an ateco #856).
- Cut each bun vertically down the centre, making sure not to cut the whole way through. Dust the tops of each with powdered sugar. Pipe the cream filling into the middle of each bun. Place some raspberry jam into a piping bag and pipe blobs onto the top of the cream, or dollop blobs using a spoon.
- Best served the day that they are made (see notes).
Keywords: cream bun, brioche bun, jam bun, new zealand, baked doughnut