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Classic Kiwi Cream Buns with Boysenberry Jam
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Classic Kiwi Cream Buns with Boysenberry Jam

@the_messy_cheffy classic kiwi cream buns have a modern twist with Wattie's® Boysenberries in Syrup.
Makes 8
Prep Time 1 hr, 45 minutes
Cook Time 25 minutes


250ml Milk
1 tablespoon sugar
2 1⁄4 tsp yeast
1 Egg, beaten
1⁄2 tsp vanilla
50g butter, room temp cut into small cubes
1⁄4 tsp salt
400g Plain Flour
Oil (for greasing)
Boysenberry Jam filling
1 can Wattie's® Boysenberries in Syrup
30g sugar
300ml thick cream
20g icing sugar
1⁄4 tsp vanilla essence

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Made with


Step 1
Warm the milk slightly and do not exceed 43 degrees this will cause the yeast to deactivate. In a large bowl combine the milk, yeast, and sugar. Set aside for 10 minutes till a form begins to form on the top.
Step 2
When the yeast has activated, add the beaten egg, vanilla, butter, salt and 2/3 of the flour. Use your hands to bring the dough together, add in the rest of the flour. Pour the dough onto a lightly floured bench and knead till combined. Knead for 8-10 minutes ensuring to incorporate the butter.
Step 3
When you have formed a smooth dough, rub a large bowl with oil & place the dough inside.
Step 4
Cover with a clean cloth. Leave in a warm place for at least 1 hour to double in size. It may take longer depending on how warm the proofing area is.
Step 5
When the dough has doubled in size. Turn the dough out onto a bench. Divide the dough into 8 equal pieces. Roll each piece into a smooth ball.
Step 6
Transfer the dough balls to an oiled baking dish or lined baking tray. Cover the dough balls with a clean cloth & place in a warm area to rise for a second time for 45 -60 minutes.
Step 7
When the dough balls have doubled in size, bake the buns in a preheated oven at 175 degrees for 25 minutes.
Boysenberry filling :
Step 1
Drain the liquid from the Boysenberries. Transfer the boysenberries to a small pot and add the sugar. Cook for 5-6 minutes to allow the excess liquid to evaporate & the jam begins to thicken. Set aside to cool down.
Cream :
Step 1
Pour the cream into a bowl, add the icing sugar vanilla & a pinch of salt. Beat with an electric beater till soft peaks have formed. Set aside.
Step 2
Fill the buns. Once the buns have completely cooled down. Slice the buns down the middle cutting 2/3s of the way and do not cut all the way through. Dust each bun icing sugar. Fill each bun with whipped cream. Add a teaspoon of Boysenberry jam on top of the cream.


What do I need?
Select All
butter, room temp cut into small cubes
Plain Flour
Oil (for greasing)
Wattie's® Boysenberries in Syrup
thick cream
icing sugar
vanilla essence
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