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5 from 1 vote

Cream and Jam buns (Bezzun tal-krema)

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.
Prep Time15 mins
Cook Time15 mins
Resting Time1 hr 30 mins
Total Time2 hrs
Course: Breakfast, Dessert
Cuisine: European, Maltese
Keyword: Brioche, Cream, Jam
Servings: 8


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


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.


  • 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! **


*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 so it needs more work. 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.
**Ideally these cream buns are served and eaten on the same day that they are made.