Description
These soft, fluffy Cream Buns are filled with a smooth, rich vanilla custard blended with whipped cream. They make a delicious homemade treat for breakfast, afternoon tea, or a special dessert.
Ingredients
For the Buns
- 300 g all-purpose flour
- 50 g granulated sugar
- 1 tsp instant yeast
- ¼ tsp salt
- 40 g unsalted butter, softened
- 1 large egg
- 120 ml warm milk
- 1 tsp vanilla extract
For the Cream Filling
- 250 ml milk
- 3 tbsp granulated sugar
- 2 tbsp cornstarch
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- 100 ml heavy cream, whipped
Instructions
Make the Buns
- In a large bowl, combine the flour, sugar, instant yeast, and salt.
- Add the egg, warm milk, vanilla extract, and softened butter.
- Mix until the ingredients come together and form a dough.
- Knead the dough for 8–10 minutes until smooth and elastic.
- Cover the bowl and let the dough rise for 1–1½ hours, or until doubled in size.
- Divide the dough into equal portions and shape each portion into a smooth bun.
- Arrange the buns on a lined baking tray.
- Cover and let them rise again for 30–40 minutes.
- Bake at 180°C (350°F) for 15–18 minutes, or until lightly golden.
- Transfer the buns to a wire rack and allow them to cool completely.
Make the Cream Filling
- Add the milk, sugar, and cornstarch to a saucepan.
- Cook over medium-low heat, stirring continuously, until the mixture thickens into a custard.
- Remove from the heat and stir in the butter and vanilla extract.
- Allow the custard to cool completely.
- Gently fold the whipped heavy cream into the cooled custard.
Fill the Buns
- Slice each cooled bun through the middle, being careful not to cut all the way through.
- Pipe or spoon a generous amount of cream filling into each bun.
- Dust with powdered sugar if desired.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- Serve the Cream Buns slightly chilled or at cool room temperature for the best texture.
- Dust with powdered sugar just before serving for a simple finish.
- Add fresh berries or sliced fruit alongside the buns for a fresh dessert.
- Store filled buns in an airtight container in the refrigerator for up to 3 days.
- Because the filling contains dairy, keep filled buns refrigerated.
- For the softest texture, allow refrigerated buns to sit at room temperature for a few minutes before serving.
- Unfilled baked buns can be stored at room temperature in an airtight container for up to 2 days.
- Freeze the unfilled buns for up to 2 months. Thaw completely before filling.
- For the best results, prepare the cream filling fresh and fill the buns shortly before serving.