RECIPES
Cream-Filled Buns
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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:
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- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- 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.
- Prepare the Cream Filling:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- 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.
- Coat the Buns:
- Brush the tops of the filled buns with melted butter and roll them in granulated sugar to coat.
- 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!