Cream-Filled Buns

Cream-Filled Buns

Ingredients:

For the Buns:

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 teaspoon salt
• 1 cup warm milk (110°F/45°C)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract

For the Cream Filling:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For Coating:

• 1/2 cup granulated sugar
• 1/4 cup melted butter

Instructions:

1. Prepare the Dough:
   • In a small bowl, dissolve the granulated sugar in the warm milk. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, until frothy.
   • In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, melted butter, egg, and vanilla extract. Stir until a dough forms.
2. Knead the Dough:
   • Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic. If using a stand mixer, knead with the dough hook attachment on medium speed for about 6-8 minutes.
3. First Rise:
   • Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
4. Shape the Buns:
   • Punch down the dough to release the air. Divide the dough into 12 equal pieces and shape each piece into a ball. Place the balls on a greased baking sheet, spaced slightly apart.
5. Second Rise:
   • Cover the buns with a damp cloth or plastic wrap and let them rise in a warm place for about 30-45 minutes, or until puffy.
6. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
7. Bake the Buns:
   • Bake in the preheated oven for 15-18 minutes, or until golden brown on top. Allow the buns to cool completely on a wire rack.
8. Prepare the Cream Filling:
   • In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Fill the Buns:
   • Once the buns are cooled, slice them in half horizontally but not all the way through, creating a hinge. Pipe or spoon the whipped cream into the center of each bun.
10. Coat the Buns:
    • Brush the tops of the filled buns with melted butter and roll them in granulated sugar to coat.
11. Serve:
    • Serve the cream-filled buns immediately, or refrigerate them until ready to serve.

Tips:

• Make sure the milk is warm, not hot, to activate the yeast properly.
• The buns can be stored in the refrigerator for up to 2 days. Bring them to room temperature before serving for the best texture.

Enjoy your homemade cream-filled buns!