Kitchener Buns
Golden fried yeast buns coated in crisp sugar, split lengthwise, and generously filled with sweet raspberry jam and freshly whipped cream.
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Deep frypan or heavy pot
- •Candy thermometer
- •Piping bag
- •Mixing bowl
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 20 g
- carbs
- 44 g
- fibre
- 1.5 g
- protein
- 6 g
- calories
- 380 kcal
Instructions
- 1
Whisk the warm milk, yeast, and one teaspoon of caster sugar in a small bowl until frothy.
- 2
Combine the flour, remaining dough sugar, and salt in a large mixing bowl.
- 3
Add the yeast mixture, beaten egg, and softened butter to the dry ingredients.
- 4
Knead the dough on a lightly floured bench for eight minutes until smooth and supple.
- 5
Place dough in an oiled bowl, cover, and prove in a warm spot for one hour.
- 6
Punch down dough and divide into eight equal oval buns.
- 7
Arrange shaped buns on a lined baking tray and prove for thirty minutes until puffy.
- 8
Heat the vegetable oil in a deep pot to 170 degrees C.
- 9
Fry buns in batches for two minutes each side until rich golden brown.
- 10
Drain buns on paper towels, then immediately roll in caster sugar to coat.
- 11
Whip the thickened cream and icing sugar together until firm peaks form.
- 12
Slice cooled buns lengthwise, spoon in jam, and pipe generously with whipped cream.
Chef's tips
Maintain oil temperature around 170°C to ensure the buns cook through without burning the exterior. Cool the buns completely before piping in the cream so it does not melt.
Ingredient substitutions
- raspberry jam → plum jam or apricot jam
- thickened cream → mock cream (bakery style buttercream)
Storage
Store filled buns in an airtight container in the refrigerator for up to twenty-four hours.
Reheating
Kitchener buns are eaten cold and should not be reheated once filled with cream.
Common mistakes to avoid
- •Frying in oil that is too hot, leaving the centres doughy and raw.
- •Filling the buns while still warm, which turns the whipped cream to liquid.
- •Waiting too long to roll buns in sugar, preventing the granules from sticking.
Serving suggestions
Cooked Kitchener Buns?
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