Cream Bun
Soft, pillowy buns filled with silky vanilla custard and finished with a sweet glaze - a classic bakery treat made at home.
Equipment
Ingredients
Dough
all-purpose flour (sifted)
300 g
milk
180 ml
butter (softened)
50 g
sugar
50 g
active dry yeast
7 g
egg
1 piece
salt
5 g
Filling
milk
250 ml
sugar
50 g
corn starch
30 g
egg yolk
2 piece
butter
30 g
vanilla extract
5 ml
Topping
powdered sugar
100 g
water
15 ml
Instructions
Prepare the dough
Combine flour, sugar, yeast and salt in a large bowl.
Add wet ingredients
Add warm milk, softened butter and egg to the dry ingredients.
Knead the dough
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
First rise
Place the dough in a greased bowl, cover and let rise in a warm place for 1 hour until doubled.
Prepare the filling
Whisk together sugar, cornstarch and egg yolks in a saucepan.
Cook the custard
Gradually whisk in milk and cook over medium heat, stirring constantly until thickened.
Finish the custard
Remove from heat, stir in butter and vanilla extract until smooth. Cool completely.
Shape the buns
Punch down the dough, divide into 8 equal pieces and shape each into a smooth ball.
Second rise
Place buns on a parchment-lined baking sheet, cover and let rise for 30 minutes.
Bake the buns
Preheat oven to 180°C. Bake buns for 15-18 minutes until golden brown.
Cool and fill
Cool buns completely, then cut a small slit and pipe or spoon the cooled custard inside.
Prepare glaze
Mix powdered sugar with water until smooth to create a thin glaze.
Glaze and serve
Drizzle glaze over filled buns and let set before serving.
Original recipe
Storage
Store filled buns in refrigerator. Unfilled buns can be frozen for up to 1 month.
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