Today's Breakfast: Cream Buns

It's been a while since I ate cream buns, I saw this at the store today, so I decided to give it a try. After heating it in the oven, for a few minutes, it gave the buns a crunchy texture on top which makes it fun to eat, like other breads it's best to eat it while it's hot. I've always enjoyed eating this since I was a kid.

Just your ordinary buns with cream on the middle and strawberry jam. 

Not all cream buns are created equal.

Here's a Cream Bun Trivia from Wikipedia:

Variations of cream buns exist all around the world. Typically they are made with an enriched dough bread roll that is split after baking and cooling and filled with cream.

Among the numerous international variations are the splits of Devon and Cornwall in southwest England, which are yeasted buns filled with clotted cream, and themaritozzi of the Lazio region of Italy, which are enriched buns, made with dried fruit and filled with whipped cream.

Another specific national verison is the Hong Kong sweet bun. It is one of the most standard pastries in Hong Kong. It can also be found in most Chinatown bakery shops. The bun has either butter cream or whipped cream filling down the middle with coconut sprinkles on the outside. Variations of it include the "Cream Horn", a pastry in a spiral shape, much like a horn, filled with cream.