Homemade Sweet Buns filled with Vanilla Whipped Cream

Light, buttery and fluffy, this sweet bun recipe is deliciously moreish and goes perfectly with a cup of earl grey tea.

Here's what you'll need:

• 500g strong white bread flour
• 60g caster sugar
• 40g softened butter
• 2 eggs
• 14g instant yeast
• 2 tsp. salt
• 160ml warm full fat milk
• 130ml tepid water
• Zest of 2 lemons

To fill:
Whipped vanilla cream
Icing sugar

How to make it:

1. Place all the ingredients in a large bowl and mix together for 5minutes until you’ve formed a soft, pliable dough.
2. Tip onto a floured surface or use a food processor with a dough hook attachment and knead for 10 minutes until the dough forms a ball.
3. Place in a bowl, cover with a damp cloth and leave in a warm place such as a proofing or warming drawer, until the dough has doubled in size. This can take up to 1hr.
4. Remove the dough and knock back slightly before dividing into 12equal sized balls. Place these onto a lightly oiled baking tray, cover again and continue to proof for a further 40 minutes. The proofed buns will just be starting to touch each other.
5. Cook in a 200 degree preheated oven for 10-15 until slightly browned and when tapped on the underside sound hollow.
6. Remove from the baking tray and allow to cool on a rack.
7. Once cooled, use a knife to cut out a triangle shaped hole at the top of your bun in order to make way for your filling (see photo).
8. Using a piping bag, fill your buns with fresh vanilla whipped cream.
9. Top the bun with the triangle cutout. Dust with icing sugar and enjoy!

Recipe by Penny Zako.