Cream Bun
Indulge in the nostalgic delight of homemade Cream Buns, a beautifully soft and fluffy treat filled with luscious vanilla whipped cream. This recipe combines the art of bread-making with a touch of decadence, featuring a tender dough enriched with milk, butter, and eggs for an irresistibly pillowy texture. After baking to golden perfection, the buns are split open and generously stuffed with airy vanilla whipped cream and a light dusting of confectioners' sugar for a classic finish. Perfect for afternoon tea, special occasions, or simply to satisfy your sweet tooth, these buns are as delightful to make as they are to eat. Ready in just over two hours and serving up to eight, these Cream Buns bring timeless bakery goodness straight to your kitchen.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 7 grams Instant yeast
- 25 grams Granulated sugar
- 5 grams Salt
- 150 milliliters Whole milk
- 50 grams Unsalted butter
- 1 large Egg
- 200 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 15 grams Confectioners' sugar
Instructions
In a large mixing bowl, combine 250 grams of all-purpose flour, 7 grams of instant yeast, 25 grams of granulated sugar, and 5 grams of salt.
Warm 150 milliliters of whole milk until it's lukewarm (around 37°C) and add it to the dry ingredients.
Melt 50 grams of unsalted butter and let it cool slightly before adding it to the bowl.
Lightly beat one large egg and mix it into the dough ingredients.
Knead the mixture by hand or in a stand mixer with a dough hook for about 10-12 minutes until the dough is smooth and elastic.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Once the dough has risen, punch it down gently and divide it into 8 equal pieces.
Shape each piece into a ball, then arrange them on a baking sheet lined with parchment paper, leaving some space between each ball.
Cover the dough balls with a cloth and let them proof for another 30 minutes.
Preheat your oven to 190°C (375°F).
Bake the buns in the preheated oven for 12-15 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove the buns from the oven and let them cool completely on a wire rack.
While the buns are cooling, whip 200 milliliters of heavy cream with 1 teaspoon of vanilla extract and 15 grams of confectioners' sugar until stiff peaks form.
Once the buns are cool, slice each one horizontally without cutting all the way through.
Fill each bun with a generous dollop of whipped cream.
Dust the tops with additional confectioners' sugar if desired and serve immediately.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 2214 mg | 96% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 48.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 264 mg | 20% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 670 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
