Description
Pillowy enriched buns filled with a velvety vanilla cream, perfect for breakfast, brunch, or a sweet treat. Soft golden exteriors give way to a tender crumb and a luscious cream center that makes every bite feel indulgent.
Ingredients
- All-Purpose Flour: 4 cups
- Granulated Sugar: 1/3 cup
- Instant Yeast: 2 1/4 teaspoons
- Warm Milk: 1 cup
- Unsalted Butter, softened: 1/4 cup
- Eggs: 2 large
- Salt: 1 teaspoon
- Heavy Cream: 1 cup
- Powdered Sugar: 1/2 cup
- Vanilla Extract: 1 teaspoon
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
- Combine Ingredients: In a large bowl, stir warm milk, granulated sugar, and instant yeast. Let sit until foamy, about 5–10 minutes. Add eggs and softened butter, then add salt and gradually mix in all-purpose flour. Knead until the dough is smooth and elastic, about 8–10 minutes by hand or 5–7 minutes with a stand mixer.
- Prepare Your Cooking Vessel: Place dough in a greased bowl, cover with a clean towel or cling film, and let rise in a warm, draft-free spot until doubled in size, about 1 hour.
- Assemble the Dish: Punch down the risen dough and divide into 12 equal pieces. Shape each into a smooth ball and place on the prepared baking tray, leaving space between each bun. Cover and let rise a second time for about 30 minutes until puffed.
- Cook to Perfection: Brush the tops lightly with milk and bake in the preheated oven for 18–20 minutes, or until the buns are golden brown. Remove from oven and transfer to a cooling rack to cool slightly.
- Finishing Touches: While buns cool slightly, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer the cream into a piping bag fitted with a star or round tip.
- Serve and Enjoy: Slice a small pocket into the side of each bun or poke in with the piping tip, then fill each bun with the whipped cream. Dust with powdered sugar if desired and serve slightly warm or at room temperature.
Notes
- Proof yeast in warm milk (about 100–110°F or 38–43°C) to ensure active rising.
- Chill the piping bag briefly for cleaner cream filling and neater presentation.
- For best texture, avoid overbaking; remove buns once golden and slightly springy.
- Freeze unfilled buns on a tray, then transfer to a freezer bag for up to 1 month. Thaw and add cream before serving.
Nutrition
- Serving Size: 1 bun (approx.)
- Calories: 280
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg