Mixed Berry Cream Buns
Soft, chewy, tangy and sweet: these berry buns bake up with the perfect mix of fluffy dough, creamy filling and bursts of tart berries ♡
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These mixed berry cream buns are all about berries and they are berry berry good!
The frozen berries do more than just add flavour. When microwaved with sugar, they release all their juices and work as the liquid for the dough. This not only gives the buns a natural purple colour but also brings in a tartness that balances the sweetness.
The filling is made with cream cheese, condensed milk, cream and custard powder which bakes into a smooth, creamy centre. Topping the buns with extra berries before baking gives you little jammy bursts that make every bite more interesting and the result is a bun that’s soft and fluffy with a slight chew, a creamy middle and fruity bits on top making it almost like a cheesecake tucked inside a soft bread!
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Mixed Berry Cream Buns
servings
4 buns
prep time
3 hr
cook time
25 min
Ingredients
Dough
- 1/2 cup (90 g) mixed berries
- 1 + 1/2 tbsp (20 g) sugar
- 2 tbsp (30 g) milk
- 1/2 tsp active dry yeast
- 1 cup + 2 tbsp (135 g) all purpose flour
- pinch of salt
- 1 tbsp (15 g) butter, melted
Cream Cheese Filling
- 1/3 cup (75 g) cream cheese, softened at room temperature
- 2 tbsp (30 g) heavy cream
- 1/4 cup (60 g) condensed milk
- 1/2 tsp vanilla extract
- 1/2 tbsp (5 g) custard powder (or tapioca starch or cornstarch)
Top
- mixed berries
- powdered sugar dusting
Instructions:
-
Prepare the wet yeast mixture:
• In a microwave safe bowl, add frozen mixed berries and sugar. Microwave for 60 seconds until the berries release their juices.
• Mash the berries with a fork, add in a little milk and active dry yeast. Cover and let it proof for 10 minutes till the yeast activates and becomes bubbly. -
Make the dough:
• In a large bowl, mix the all purpose flour and salt. Add the berry-yeast mixture and mix with a chopstick or fork until you get a shaggy dough.
• Transfer to a clean surface and knead until almost smooth. At this stage, add the melted butter and knead again until the dough becomes smooth. - First rise: Place the dough in a greased bowl, cover loosely with cling film and keep in a warm spot for 2 to 2½ hours or till doubled in size.
-
Shape the buns:
• Once risen, punch down the dough and divide into four equal pieces. Shape each piece into a ball with greased hands and flatten into a circle.
• Place on a parchment lined baking tray, cover and let rise again for 45 minutes or till puffy and doubled in size. -
Prepare the filling:
• In a bowl, whisk together softened cream cheese and heavy cream until smooth.
• Add condensed milk, vanilla and sifted custard powder and mix till combined. The mixture should be slightly thick but still pourable.
(Note: when I first tested this recipe, I used more cream and the filling was too runny so I’ve reduced it here for the perfect consistency) -
Fill the buns:
• After the second rise, press down the centre of each bun using the bottom of a glass or small bowl to create a well for the filling.
• Brush the buns lightly with a mixture of equal parts milk and melted butter.
• Pour the cream cheese filling into the wells and then top with more berries. - Bake: Preheat the oven to 180°C for 30 minutes and bake the buns for 20–25 minutes till golden on top and the filling is set.
- Finish and serve: Let the buns to cool before dusting with powdered sugar and enjoyy!
Recipe Video
Leave a Comment
Please tell from which brand you buy heavy cream and from where any, any online source available. Currently I use amul whipping cream, can it be used as an alternative to heavy cream?
