Classic Kiwi Cream Buns with Boysenberry Jam

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.

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.

When you have formed a smooth dough, rub a large bowl with oil & place the dough inside.

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.

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.

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.

When the dough balls have doubled in size, bake the buns in a preheated oven at 175 degrees for 25 minutes.

Boysenberry filling:

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:

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.

Fill the buns. Once the buns have completely cooled down. Slice the buns down the middle cutting 2/3 of the way and do not cut all the way through. Dust each bun with icing sugar. Fill each bun with whipped cream. Add a teaspoon of Boysenberry jam on top of the cream.