A Maltese favourite, this bezzun tal-krema is a soft baked brioche bun filled to the rim with a sweet vanilla cream and a generous dollop of raspberry jam in the middle.
Growing up in Malta one of the fondest memories I have is when my mum used to buy me a treat after school. I remember that occasionally, a baker used to come with his van in front of our school to sell his delicious baked and fried sweets. From doughnuts with jam or nutella, to biscuits with almonds and dates, to these cream and jam buns. Whenever mum would let me get something, I always chose these delightful cream and jam buns. I remember simply telling her I want a “bezzun” (bun) instead of “bezzun tal-krema” and she would understand immediately to what I was referring to.
The combination of this soft rich buttery bun that is filled with a light whipped cream and jam is magic. This bezzun tal-krema might not be a healthy dessert, but it’s not to be missed when you get the opportunity to enjoy a good dessert. In fact, whenever we visit home in Malta, one of the first requests I make is to get one of these buns, since it’s one of the foods I miss the most.
Brioche Buns
For the recipe of these brioche buns I used my go-to brioche doughnut recipe, which however here, I bake instead of fry. Of course, you can also fry these buns. In Malta infact, you either find them fried or baked. I personally like the baked version better. In addition, these buns can be used for multiple other things such as for hot dogs, lobster rolls, etc.
The recipe for these brioche buns is straightforward, although you need patience so that you produce enough gluten in the dough which will produce a light and fluffy bun. Ideally, the dough is worked in a stand mixer with a dough hook and is left to knead for a while so that this gluten develops. To check if the dough is ready to let it rest, I recommend to use the windowpane test.
Windowpane Test
To carry out the windowpane test, take a small amount of dough and hold it with both hands (using the thumbs and first two fingers). Gently, spread open your hands so to stretch the dough. Keep stretching gently until the centre part of the dough is translucent. If the dough doesn’t break that means that the gluten has developed and you can prepare your dough for the rising part. However, if the dough breaks easily when you open your fingers, the gluten hasn’t yet fully developed. Therefore, transfer the dough ball back to the main dough and let it knead for more minutes. Try again until the dough passes the windowpane test.
More sweet recipes!
Almond Baked Doughnuts with a Pomegranate Glaze
Mini Ricotta doughnuts with Vanilla and Nutmeg Sugar
Cream and Jam buns (Bezzun tal-krema)
Ingredients
Brioche Buns
- 300 g strong bread flour
- 125 ml milk lukewarm
- 45 g castor sugar
- 6 g active dry yeast
- 1 egg
- 30 g butter room temperature cubed
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- Egg wash – 1 egg whisked with 1 tsp water
Whipped cream filling
- 500 ml heavy cream
- 80 g icing sugar + extra for dusting
- 1/2 tsp vanilla extract
- raspberry jam
Instructions
Brioche buns
- In a mixer bowl activate the yeast by adding the yeast, milk and sugar. Let the mixture foam for about 15 minutes.
- In a separate bowl add together the flour, salt and vanilla extract. Set aside
- Once the yeast is activated add the dry ingredients together with the egg to the mixer bowl. With a hook attachment knead the dough for about 3 minutes, until a soft dough starts to take shape.
- Then gently add the diced butter one piece at a time until all the butter is incorporated. Let the dough knead for about 10 minutes. Make sure it passes the windowpane test*.
- Cover the dough and let it rest for an hour in the warmest place in your kitchen until it doubles in size.
- Line a large baking tray with parchment paper and dust it with flour. Set aside
- Once the dough is doubled in size, transfer it to a well floured surface. Divide the dough into 8 equal parts, form into balls and cover.
- Flatten each dough ball down slightly and roll it into a sausage shape about 10cm long. Repeat until all buns are ready. Place the buns on the prepared tray keeping a good amount of space between each one. Cover and let rise for another 30 minutes.
- Preheat the oven to 180°C or 350°F while the buns are rising.
- Before placing the buns into the oven, brush them with the egg wash.
- Bake in the oven for about 15 minutes, until the bun have a nice golden brown colour.
- Once baked, let them rest for a couple of minutes before filling with the cream and jam.
Whipped cream filling
- Place the heavy cream, icing sugar and vanilla into a bowl. With an electric whisk or in a stand mixer whip the mixture to stiff peaks. Transfer to a piping bag with your favourite nozzle and place in the fridge until ready to use.
Assembly
- Cut each cooled bun vertically. Be careful not to cut through the bun. Fill each bun with the whipped cream. Finally, add a generous dollop of raspberry jam in the middle of the bun, either with a piping bag or a teaspoon. Dust the buns with icing sugar.
- Serve and enjoy! **
Notes
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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Tried them this morning and they were exactly like I remembered them from when I was a child. Thank you <3
I’m so happy to hear that <3 thank you for using my recipe 😀
Hi
I discovered that the warmest in my kitchen in winter especiallly is in a closed microwave (or oven) with a tea candle in it. It creates an ideal temp for a rising dough.