Laatst bijgewerkt op: 18/04/2026
These buns combine creamy white chocolate with the fresh, sweet and sour taste of passion fruit. The soft filling and glossy bun strike a perfect balance between rich and light, just as you see more often in Louise Hurst’s recipes. The filling is soft and fluffy thanks to cream cheese and whipped cream, and the passion fruit topping provides a bright accent that rounds out the sandwich nicely.
This recipe comes from the book Buns by Louise Hurst and uses Tangzhong dough, the extra soft and resilient basic dough that explains much of the lightness of these buns. You can find out more about the book and the other recipes we are sharing within Other Cakes this month on our Buns overview page.
Check out the other recipes from Buns here:
American Cinnamon Rolls
For 10 sandwiches
patent flour for dusting
White chocolate filling
115 g white chocolate
120 g double cream or whipped cream
140 g full-fat cream cheese
finely grated zest of ½ lemon
Glossy
1 large organic egg
1 tsp water
pinch of fine sea salt
Passion fruit topping
3 passion fruits
2 tsp lemon juice
2 tsp cane sugar
Start with the white chocolate filling. Melt the white chocolate in a heatproof bowl over gently boiling water and remove from heat. Allow to cool for 5 minutes. Beat the double cream or whipping cream to soft peaks. In another bowl, lightly whisk the cream cheese with the lemon zest and fold in the cream.
Add a tablespoon of this cream cheese mixture to the chocolate and stir well. The chocolate will stiffen slightly, but this is normal. Keep adding generous spoonfuls, stirring each time until everything is completely blended. Place the filling covered in the refrigerator until use.
Line two baking sheets with baking paper. Whip the dough and divide it into 10 equal pieces. Form round buns by placing your hand over a ball of dough like a bowl and using a quick twisting motion to create tension on the surface. Place the balls on the baking sheets, cover with a slightly damp tea towel and let rise for 1 to 1.5 hours until doubled in size.
Near the end of the rise time, preheat the oven to 190 °C (hot air setting). Beat the ingredients for the glaze and brush the buns with it. Bake for 12 to 14 minutes until they are golden brown and sound hollow when you tap the bottom. Let cool on a wire rack.
Make the passion fruit topping by gently bringing the pulp with lemon juice and sugar to a boil. Allow 1 to 2 minutes to thicken into a syrup and let cool.
Make a little more than 1 cm hole in the top of each bun and remove a little crumb. Spoon the white chocolate filling into a piping bag with a smooth 1 cm mouth and pipe the filling into the buns, with a small curl on top. With a warm teaspoon, make a dimple in the filling and spoon in a teaspoon of passion fruit topping. The buns are best on the day of baking.
Tip: Add 1.5 tablespoons of freshly ground cardamom to the dough for an extra aromatic version.
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