Dear Stephanie Jaworski, Thank you very much for Cream Buns video recipe on RUclips. Cream buns are very popular pastry in Finland and Sweden, Scandinavia, Europe. There are almond paste or strawberry jam with cream filling in buns in Finland. There are almond paste, raspberry jam or blueberry jam with cream filling in buns in Sweden. Cream bun is laskiaispulla in Finnish. We have cream buns next Shrove Sunday as laskiaissunnuntai in Finnish and next Shrove Tuesday as laskiaistiistai in Finnish. Cream buns are traditional pastry in Finland. Greetings from Helsinki, Finland, Europe!
Hello!! In Sweden we call this Semla and it’s really popular and even has a special day just for eating this! The difference is that it’s an almond paste in the middle. Fun seeing you making this! ❤️
I just love how easy you make these complicated bakes look. In this house we like our whipped cream almost butter consistency (but don't tell anyone). Thanks Stephanie!
Thank you Stephanie, in the UK I have had these buns with cold custard in the centre and then the cream on top, they are really delicious, just as good as brioche for me....
I used to get cream buns like this from a place called Beard Papa, but since I moved I haven't seen any of those places around. I'm going to have to try this recipe. I might see if my cousin wants to make them with me, I think she'd love them.
Oh these are super popular where I live, there’s many variations of them, all super good but these traditional style ones are always the best, I’m going to need to attempt to make these now that I’ve seen this recipe.
Great vid i'll gie ye a wee tip use icing sugar in the cream it dissolves easier than sugar. sugar can be to grainy and the cream can be over whipped thaks keep up the good work I'm fae Scotland.
I loves your channel and what you do. we in Sweden usually have ground cardamom in the dough and then almond paste cream in the middle then whipped cream it will be so good much love from sweden ❤🌹
Yum! Almond is my favorite filling! I’m going to have to try to find the recipe for this Swedish almond paste cream. It sounds even better than plain whipped cream. In Italy, they sometimes fill the buns with custard cream.
Looks sooooo good 😊 , I might add strawberry jam before the whipping cream, then topping with fresh strawberries, but that's just me ☺ on my to-do list 😎 Thanks Stephanie ❤
Hello from Canada! your are the only recipes that helped us to be successful at baking! Thank you for the great work that you do. We have one request: Can you please make something with coconut flour? I bought some, bu it is a tricky flour to use. All the best. :)
We have cream buns in the UK. Generally they are eclair shaped (long) filled with jam and whipped cream and then iced with an icing sugar top. Or sometimes they are made with a custard type filling. These look lovely too and I might add jam to mine…
Yeah we have them in Northern Ireland too. They cut them on an angle. My husband's grandma used to get 6 every Friday when she collected her pension and have them all on her own 😂❤️😘
This is one of my fav dessert. Here in Australia, we have something very similar called “ Boston Bun.” And it’s been around since 1920s . The only difference is that there are raisins in the bun and the cream is coconut cream, and topped with some shredded coconut . Oh joy, I can eat the whole thing in one sitting
We have those here in Hong Kong, too. They're oval in shape and topped with shredded coconut, usually available in those old-fashioned local bakeries. I've never tried them as they normally use plant cream, which is cheaper and doesn't taste as good IMO, and I'm not the biggest fan of shredded coconut, either. Yours must be way better than those.
Hi Stephanie, in Uruguay we fill them with dulce de leche instead of chantilly. Very popular and delicious, we call them "Mantequillas". In Argentina they fill them also with dulce de leche but they call them "Miguelitos". You should try them with dulce de leche next time. Adictive! Xoxo
In Estonia we call them vastlakukkel. We put in the dough some cardamom and under the whipped cream is somekind of a tart jam. These are traditionaly eaten on Vastlapäev (shrove tuesday).
Hi Stephanie. Thank you for sharing your recipies. I have a question How do you prevent cakes, muffins, cup cakes from forming peaks when baking .fm SheriD South Africa
Hi Stephanie, I have a question about the whipped cream. I have seen recipes that call for powdered sugar not granulated and I'm wondering is there a difference or it doesn't matter ? Thanks for sharing your recipes. 🙂❤
Is there any whipping cream brand you like that whip well to hold shape? Coming from Japan where the cream for whipping have more like 40%+ fat content, things in the US seems a bit thin, especially the organic kinds. If there’s foolproof ones you like I appreciate you sharing!
You want to buy cream that is labeled “heavy” whipping cream. But, even with that, it does take a little while to whip, especially if doing it by hand. I normally just buy store brands of heavy whipping cream.
Hi Stephanie! I have a question regarding brioche/cinnamon roll dough, when I make them there’s an egg smell/taste from the dough (not good!) what can I do to reduce this smell/taste?
In Denmark it is almost like fastelavns buns. With custard or jam inside but the dough will always have cardemomme in it. We eat this in february up and untill fastelavn. Old tradition : The fast disappeared, but the feast that served as a prelude to the feast persisted. Shrove Tuesday is a custom that has roots dating back to the time before the Reformation. In Catholic times, Lent was the entrance to the 40-day fast. In addition to providing the opportunity to enjoy all the eats that would soon be banned, Shrovetide is also a valve tradition. A period when the world is turned upside down and where the general norms do not apply. Preparation for Easter Lent was a physical and spiritual preparation for Easter, and the miracle of the resurrection. Shrove Tuesday, in German: "Shrove Tuesday", ie. "Lent-evening" was the night before Lent. In southern European countries, the similar celebration is called carnival. "Carne vale" means "Goodbye meat!" Before the Reformation in 1536, fasting food was wholemeal bread, fish, and the like. Before the start of Lent, of course, as far as the wallet allowed, one would like to smear in a little of what would soon be banned, for over a month: fine bread, meat and fatty foods. After the Reformation, fasting in the Catholic sense was abolished, but Lent was maintained as a popular custom. Fat, white and bacon It is the food traditions that have left their mark on the names of the days: Sunday became "pork-Sunday" and Tuesday was called "white Tuesday" or "fat Tuesday". The "white" is to be understood as a milk eater. Some sources mention that all the days were called the "pork days". Ash Wednesday started with Lent for ordinary people, whereas the clergy originally began on Shrove Monday.
Dear , Steph can you tell me how centimeters should be when you put in the oven the cream buns l mean the wide ? When its not ready not when you get them out from the oven before to put them in the oven because when l form them to put in the oven they came down Thank you tel me the the measure please how wide should be
Hello could you please give us recipe for any kind of bread like raisin which I can use only wheat flour not while flour because of health conscious…thank you
Your dog is a star of the show. I feel cheated if we don't get a chance to see him. You didn't use the malt powder for this recipe. What makes you decide when to use it and when to leave it out. I will make these.
Dear Stephanie Jaworski, Thank you very much for Cream Buns video recipe on RUclips. Cream buns are very popular pastry in Finland and Sweden, Scandinavia, Europe. There are almond paste or strawberry jam with cream filling in buns in Finland. There are almond paste, raspberry jam or blueberry jam with cream filling in buns in Sweden. Cream bun is laskiaispulla in Finnish. We have cream buns next Shrove Sunday as laskiaissunnuntai in Finnish and next Shrove Tuesday as laskiaistiistai in Finnish. Cream buns are traditional pastry in Finland. Greetings from Helsinki, Finland, Europe!
You can tell she works super hard! Thank you so much for your bulletproof recipes! I didn’t noticed any ads…which I never skip yours.
Hello!! In Sweden we call this Semla and it’s really popular and even has a special day just for eating this! The difference is that it’s an almond paste in the middle. Fun seeing you making this! ❤️
I just love how easy you make these complicated bakes look. In this house we like our whipped cream almost butter consistency (but don't tell anyone). Thanks Stephanie!
Looks like a swedish Semla, it has a filling of almond paste along with whipped cream. Thank you for the recipe :)
En klassiker 😍
Thank you Stephanie, in the UK I have had these buns with cold custard in the centre and then the cream on top, they are really delicious, just as good as brioche for me....
Watching you bake is therapeutic ❤️
I used to get cream buns like this from a place called Beard Papa, but since I moved I haven't seen any of those places around. I'm going to have to try this recipe. I might see if my cousin wants to make them with me, I think she'd love them.
Love The Effort You Apply To Everything You Showcase! All of The Recipes Are Added to My Reprotoir!
Oh these are super popular where I live, there’s many variations of them, all super good but these traditional style ones are always the best, I’m going to need to attempt to make these now that I’ve seen this recipe.
Hi Stephanie. Love these cream buns. They looked so pretty yummy. I love whipped cream too😍. Thank you for sharing🙏
Nice to see you back ....miss you and your lovely recipes
Good morning Stephanie, I love all these desserts you cook!!! 😍😍😍
Thank you kindly 🎉. Your a joy to watch 🎉.
Great vid i'll gie ye a wee tip use icing sugar in the cream it dissolves easier than sugar. sugar can be to grainy and the cream can be over whipped thaks keep up the good work I'm fae Scotland.
Looks so tempting & delicious 😋 Thank you Stephanie! You are just awesome 👏
Thank you for your help Stephanie God bless you
This Cream Buns recipe looks so delicious Stephanie.
these look delicious!! i love you’re videos stephanie ❤️
I loves your channel and what you do. we in Sweden usually have ground cardamom in the dough and then almond paste cream in the middle then whipped cream it will be so good much love from sweden ❤🌹
Yum! Almond is my favorite filling! I’m going to have to try to find the recipe for this Swedish almond paste cream. It sounds even better than plain whipped cream. In Italy, they sometimes fill the buns with custard cream.
If I could add whip cream to an iv bag and use it all day I would. Great recipe
Thank you Stephanie!
Another gem! Dinner rolls too!
These buns look so good...really loved watching this video....
Thank you Stephanie; these look delicious🌞
Yummy! They look simply delicious! ❤
Thank you Joey or Stephanie I haven't been here for a while but you're cooking still looks great and these look delicious thanks for sharing 💕
These look absolutely delicious.
These are so cute, its like individual cream buns, looks delicious💞👏👏👍👍🇹🇹
Looks sooooo good 😊 , I might add strawberry jam before the whipping cream, then topping with fresh strawberries, but that's just me ☺
on my to-do list 😎
Thanks Stephanie ❤
Thank you so much
I love your cooking so easy to learn 😋
Oh dear..looks sinfully delicious😍
정말 맛있는요리와 최고의 레시피
항상 잘보고 배워요👍🏻👍🏻 강아지 귀여워 😆😆
you are a gem. love this recipe
I am watching your vedeos since more than 7 years . Love your recipes 😍
Hello from Canada! your are the only recipes that helped us to be successful at baking! Thank you for the great work that you do. We have one request: Can you please make something with coconut flour? I bought some, bu it is a tricky flour to use. All the best. :)
We have cream buns in the UK. Generally they are eclair shaped (long) filled with jam and whipped cream and then iced with an icing sugar top. Or sometimes they are made with a custard type filling. These look lovely too and I might add jam to mine…
Yeah we have them in Northern Ireland too. They cut them on an angle. My husband's grandma used to get 6 every Friday when she collected her pension and have them all on her own 😂❤️😘
Can’t wait to make these! Delicious. I’m a whipped cream fan too.
Thank you for the recipe. It looks lovely.
Yum!!!! I love your videos! I always learn so much!
Thank you for everything you've been doing stephanie. I really appreciate you and could you please make a tres leches cake?
This is one of my fav dessert. Here in Australia, we have something very similar called “ Boston Bun.” And it’s been around since 1920s . The only difference is that there are raisins in the bun and the cream is coconut cream, and topped with some shredded coconut . Oh joy, I can eat the whole thing in one sitting
Thanks, Dear! These look good. 💖
Great God bless you and your Family
That's a labor of love. Looks delicious. The dog can have some whip cream!
Wow these look so tasty! 🎂
Wow those look so addictive and highly delicious 🥰🥰
These look so good! 🤤
Lordy those look delicious.
Beautiful job thanks for sharing 👍😎
We have those here in Hong Kong, too. They're oval in shape and topped with shredded coconut, usually available in those old-fashioned local bakeries. I've never tried them as they normally use plant cream, which is cheaper and doesn't taste as good IMO, and I'm not the biggest fan of shredded coconut, either. Yours must be way better than those.
My those are beautiful. I love bread. Have never eaten creamed buns. Would they go great with coffee??
That’s my favorite kind of dessert 😋 thank you ❣️😘
Hi Stephanie, in Uruguay we fill them with dulce de leche instead of chantilly. Very popular and delicious, we call them "Mantequillas". In Argentina they fill them also with dulce de leche but they call them "Miguelitos". You should try them with dulce de leche next time. Adictive! Xoxo
Here in Sweden we call them "semla" and fill them with almond paste. Although there are new variations popping up all the time
Devine outstanding thank you so much Stephanie
Thank you for your help God bless you ❤❤
Looks delicious. Thanks.
Really delicious!!
I think your little doggie is agree with me.
In Estonia we call them vastlakukkel. We put in the dough some cardamom and under the whipped cream is somekind of a tart jam. These are traditionaly eaten on Vastlapäev (shrove tuesday).
Looking delicious. Surely gonna try this and will let you know the results.🤩🤩 PLEASE teach to make CAKIZZA (cake+pizza)
Hi :D I haven't been here in a while, but I'm back and excited
The cream buns look delicious. I would also drizzle chocolate & caramel sauce on top. Talk about guild the lily. 😊
Once I saw your doggie, I realized you’re my kind of person and a great baker, to boot!
Very nice cream buns, thanks
Love you videos sending love from new Zealand
Scrumptious ❤❤
Great lovely recip
My superfavorite treat every time I go to Rome!!!
Yuuummm I wish I had one of those cream buns right now.🤤🥰
Was waiting for this recipe. Telepathy ❤️😛love from India ❤️
I like to fill with seasonal fresh fruits & whipping cream. It's a great fruit *sandwich* ...
Hello stephanie your baking is speachless 👌 excellent please tell me best brand name of coco powder thanks your student najma
For unsweetened Dutch processed cocoa powder, I like Valrhona and Droste.
Hi Stephanie.
Thank you for sharing your recipies. I have a question
How do you prevent cakes, muffins, cup cakes from forming peaks when baking .fm SheriD South Africa
A little is normal with a lot of cakes. You can buy baking strips to wrap around your cake pans to prevent it from happening.
Tastes good too!
Looks so yummy!!
I was really waiting for thia recipe...thank you so much...
Hi dear. Awesome recipe as always. I have a question. Can I use all purpose flour instead of bread flour if its not available
Yes you could do that, although it will change the texture of the bread.
You sure this isn't swedish semlor?. So addicted to this channel
A Cream Bun goes by a lot of different names depending on where you live. They are similar to Swedish Semlor only they don’t contain almond cream.
Hi Stephanie, I have a question about the whipped cream. I have seen recipes that call for powdered sugar not granulated and I'm wondering is there a difference or it doesn't matter ? Thanks for sharing your recipes. 🙂❤
You can use either type of sugar when making whipped cream.
It's look so delicious😋
Is there any whipping cream brand you like that whip well to hold shape? Coming from Japan where the cream for whipping have more like 40%+ fat content, things in the US seems a bit thin, especially the organic kinds. If there’s foolproof ones you like I appreciate you sharing!
You want to buy cream that is labeled “heavy” whipping cream. But, even with that, it does take a little while to whip, especially if doing it by hand. I normally just buy store brands of heavy whipping cream.
Hi Stephanie! I have a question regarding brioche/cinnamon roll dough, when I make them there’s an egg smell/taste from the dough (not good!) what can I do to reduce this smell/taste?
It's likely the quality of your eggs. You need to use different eggs.
In Denmark it is almost like fastelavns buns. With custard or jam inside but the dough will always have cardemomme in it. We eat this in february up and untill fastelavn. Old tradition : The fast disappeared, but the feast that served as a prelude to the feast persisted.
Shrove Tuesday is a custom that has roots dating back to the time before the Reformation. In Catholic times, Lent was the entrance to the 40-day fast. In addition to providing the opportunity to enjoy all the eats that would soon be banned, Shrovetide is also a valve tradition. A period when the world is turned upside down and where the general norms do not apply.
Preparation for Easter
Lent was a physical and spiritual preparation for Easter, and the miracle of the resurrection. Shrove Tuesday, in German: "Shrove Tuesday", ie. "Lent-evening" was the night before Lent. In southern European countries, the similar celebration is called carnival. "Carne vale" means "Goodbye meat!"
Before the Reformation in 1536, fasting food was wholemeal bread, fish, and the like. Before the start of Lent, of course, as far as the wallet allowed, one would like to smear in a little of what would soon be banned, for over a month: fine bread, meat and fatty foods. After the Reformation, fasting in the Catholic sense was abolished, but Lent was maintained as a popular custom.
Fat, white and bacon
It is the food traditions that have left their mark on the names of the days: Sunday became "pork-Sunday" and Tuesday was called "white Tuesday" or "fat Tuesday". The "white" is to be understood as a milk eater. Some sources mention that all the days were called the "pork days". Ash Wednesday started with Lent for ordinary people, whereas the clergy originally began on Shrove Monday.
Amazing 🤩🤩
Here in Finland we call it Laskiaispulla. And now is laskiaispulla season ☺
Very nice recipe yummy
Looks yummy
Just wondering ... why do you use both red and gold saf yeast? Can you fill these with a chocolate cream too? Thanks
Saf gold instant yeast is for sweet bread doughs. You could use it in the sponge also if you don’t have Saf red instant yeast.
@@joyofbaking Thanks.
Hello Steph l am making the cream buns and the is 1 egg in the recipe can l do from fridge because you said to do it cold Thank you
Yes you want it cold from the fridge.
@@joyofbakingThank you
Hello Stephenie l made the cream buns but the top should be very soft or not?
Freshly baked they have a crust, although it isn’t that crisp, but I wouldn’t say it is very soft. But if you cover and store them they will soften.
Hello Steph can you tel me 1/8 teaspoon of yeast ? Is it a teaspoon or half a teaspoon thank you
An 1/8 teaspoon is equal to a pinch. It would half of 1/4 teaspoon.
😅Thank you God bless you Steph ❤❤
Dear , Steph can you tell me how centimeters should be when you put in the oven the cream buns l mean the wide ? When its not ready not when you get them out from the oven before to put them in the oven because when l form them to put in the oven they came down Thank you tel me the the measure please how wide should be
I’m sorry, but I’ve never actually measured the buns before baking. I’m guessing, but maybe 6 - 7.5 cm.
I guess that these would be called all kinds of names. But around here they call those "knee caps" They are a treat.
Thumbs ☝ friend.🎇🎆
MERCI
Hello could you please give us recipe for any kind of bread like raisin which I can use only wheat flour not while flour because of health conscious…thank you
Here is the link to all the bread recipes I have. www.joyofbaking.com/QuickBreads.html
@@joyofbaking are those from wheat flour?
Your dog is a star of the show. I feel cheated if we don't get a chance to see him.
You didn't use the malt powder for this recipe. What makes you decide when to use it and when to leave it out.
I will make these.
Can I use all purpose flour instead of bread flour in the sponge
That should work.
How much all purpose flour should I use
يا جمال ما تصنعين !
I cut a “V” in the top to hold filling rather than just a straight slice. Sit more even on plate.