A Kitchener Bun is a pastry primarily found in Southern Australia. Fried then filled with pastry cream, and sometimes a spot of jam, it is the perfect picnic food. Sweet and delicious, Kitchener buns are great for breakfast or dessert. My kids always refer to these as cream burgers.
Great to eat whenever passing through South Australia or you can make them on your next camping trip or for your next picnic. With a little practice, these sweet dough buns are easy to make and even better to eat! Because you do have to deep fry, always make sure that everyone is careful around the cooking pot.
When hiking and camping, if not making them at the campsite it is better to take the cream separately. When you get to camp, fill them with the cream just before eating. Pastry cream travels much better than fresh cream.
Homemade Kitchener Bun Recipe
- 1 tablespoon yeast
- 1 1/4 cups warm milk
- 2 1/2 cups flour
- 5 tablespoons white sugar
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter
- vegetable oil for deep frying
- 2 tablespoons fine sugar for dusting
- 8 teaspoons seedless raspberry jam or your favourite jam
- 2 cups whipped cream
- Combine the yeast and milk in a bowl and let sit until foamy, about 10 minutes.
- Sift together the flour, sugar, and salt.
- Rub the butter into the flour then add the milk-yeast mixture. Combine and then knead until smooth.
- Divide into eight buns. Leave to rise for 30 minutes.
- Heat the oil to 350 degrees F (180 degrees C).
- Place the fine sugar in a shallow dish.
- Deep fry each bun, turning when the first side is golden brown. When both sides are golden brown it should be cooked through to the center. This takes about 3 minutes.
- Immediately after removing the bun from the deep fryer drain briefly on paper towels then roll in the fine sugar.
- When cool, slice the bun almost through, and spread with jam.
- Pipe in the cream just before serving.
Two Pot Meal