Heavenly Cream Buns
These Heavenly cream buns are to die for! With their generous filling of Crème pâtissière, they’re a delightful treat that’s worth every minute. Planning ahead is key—prepare the cream a day ahead or in the morning if baking in the evening. It needs a few hours to set and develop its full flavor, but trust me, the wait is absolutely worth it for these heavenly pastries!
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To Make These Heavenly Cream Buns You’ll Need
Ingredients for the Dough:
- All-purpose flour
- Sugar
- Salt
- Fresh yeast
- Milk
- Egg
- Butter
- Cardamom ground
Ingredients for the Crème Pâtissière:
Get the recipe for Crème Pâtissière – Rich Crème Pâtissière- Perfect for cake filling!
Prepare the pastry cream a day ahead or at least 4 hours before baking.
- Milk
- Vanilla bean
- Egg yolks
- Sugar
- Cornstarch
- Butter
Ingredients for Finishing
- Unsalted butter
- Granulated sugar
Equipment You’ll Need
- Stand mixer with dough hook attachment
- Mixing bowls
- Whisk
- Medium saucepan
- Baking sheets
- Parchment paper
- Small knife
- Pastry bag
- Cooling rack
- Pastry brush
The Filling
Crème pâtissière is a rich, creamy filling made from milk, eggs, sugar, and cornstarch, flavored with vanilla. Its smooth and luxurious texture is perfect for filling these buns, creating a delightful contrast with the light, airy dough.
- Weigh all the ingredients and place them into the bowl of a stand mixer. Set your oven to 50°C (122°F) and place a bowl of water at the bottom of the oven.
- Mix the dough using the dough hook attachment for about 10 minutes, until the dough is smooth and elastic.To test, stretch a small piece of dough with your fingers; it should not break easily.Remove the dough from the mixer and divide it into 30 equal pieces, about 60g each.Roll each piece into a ball.
- Place the dough balls onto three baking sheets lined with parchment paper.Turn off the oven and place the baking sheets inside. Let the buns rise until they double in size, about 30-45 minutes.
- Once the buns have risen, remove them and the bowl of water from the oven.Preheat the oven to 225°C (437°F).
- Bake one sheet at a time for 9-11 minutes, until the buns are golden brown.Transfer the buns to a cooling rack to cool completely.
- Once the buns are cool, use a small knife to make a slit in the side of each bun. Fill a pastry bag with the crème pâtissière. Insert the nozzle into the slit and fill each bun with about 45-50 grams of the cream.
- Melt the butter and prepare a bowl with granulated sugar.
- Brush each bun with melted butter and roll them in the sugar until well-coated.
Storage
To keep your cream buns fresh, store them in an airtight container in the refrigerator. They are best enjoyed within 2-3 days. If you plan to store them longer, here’s what you should do:
Freezing After Filling
Fill the buns with crème pâtissière, freeze them, and then thaw them at room temperature before serving. After thawing, brush them with melted butter and roll them in sugar to refresh their outer coating.
This method preserves both the texture and flavor of the buns, ensuring they remain a delightful treat whenever you crave them.
These light, airy buns with a generous dose of pastry cream inside, coated in a sweet sugar crust, are a delightful indulgence. Perfect for any occasion, these heavenly cream buns will surely impress your family and friends.
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Heavenly Cream Buns
Ingredients
- 500 g Whole milk
- 900 g All-purpose flour
- 150 g Butter, softened
- 150 g Granulated sugar
- 75 g Yeast
- 1 Egg
- 5 g Salt
- 10 g Ground cardamom seeds
- 1 batch of Crème pâtissière (see recipe in recipe Index), made at least 4-5 hours a head
- Melted Butter for brushing
- Granulated sugar for dipping
Instructions
- Set the oven to 50 degrees celcius and place a bowl with a little water on the bottom.
- Use the dough hook on your household mixer for this dough. Place all ingredients in the mixing bowl.
- Mix until a smooth dough forms( Approximately 10 minutes).
- Cover the bowl with a kitchen towel and let it rise in a warm place for about 30 minutes.
- Divide the dough into 30 pieces ( Approximately 60 grams each). Shape each piece into a smooth round ball by rolling it between your hands.
- Place the shaped balls on the prepared baking sheets, leaving space between them for rising. Turn off the oven and set the trays with the buns and leave to rise for about 30 min. until they are almost double in size.
- When the buns are finished rising, take them out and set the oven to 225 degrees celsius.
- Bake in the preheated oven for 9-11 minutes ( One tray at a time) , or until golden brown. Remove from the oven and let cool on a wire rack.
- Once the buns are completely cooled, cut a small slit in the side of each bun. Fill a piping bag with the pastry cream and pipe a generous amount into each bun.
- Brush the buns with melted butter and dip in granulated sugar.
