Buns with vanilla cream

Buns with Vanilla Cream

Ingredients

For the buns:

• 4 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup sugar
• ½ tsp salt
• 1 cup whole milk (warm)
• ¼ cup unsalted butter (softened)
• 1 large egg
• 1 tsp vanilla extract

For the vanilla cream filling:

• 1 ½ cups whole milk
• 3 egg yolks
• ½ cup sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the egg wash:

• 1 egg, beaten
• 1 tbsp milk

For topping:

• Powdered sugar for dusting

Instructions

1. Prepare the Dough:

Activate the yeast: In a small bowl, mix warm milk (not too hot to avoid killing the yeast) with sugar and active dry yeast. Let it sit for 5-10 minutes until it becomes foamy and bubbly, which indicates the yeast is activated.

Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour and salt.

Incorporate wet ingredients: Add the softened butter, egg, and vanilla extract into the yeast mixture. Gradually pour this mixture into the flour. Knead the dough until it’s smooth and elastic. This can take about 10 minutes by hand or 5-7 minutes using a stand mixer with a dough hook attachment.

First rise: Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours or until doubled in size.

2. Make the Vanilla Cream Filling:

Heat the milk: In a saucepan over medium heat, warm the milk until it starts to simmer. Do not let it boil.

Whisk egg yolks and sugar: While the milk is heating, whisk together the egg yolks, sugar, and cornstarch in a separate bowl until the mixture is smooth and pale.

Combine and thicken: Slowly pour the hot milk into the egg mixture while constantly whisking to temper the eggs (this prevents curdling). Pour the mixture back into the saucepan and cook over low heat, whisking continuously until the cream thickens. This should take 3-5 minutes.

Add vanilla and butter: Once the cream has thickened, remove it from heat and stir in the vanilla extract and butter. The butter adds richness and a silky texture to the cream. Transfer the vanilla cream to a bowl, cover with plastic wrap (press it directly onto the surface to prevent a skin from forming), and let it cool completely.

3. Shape the Buns:

Punch down the dough: Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface.

Divide the dough: Cut the dough into 12-15 equal pieces, depending on how large you want your buns. Roll each piece into a ball.

Flatten and fill: Take each dough ball, flatten it slightly, and create a small indentation in the center. Spoon about 1 tablespoon of the cooled vanilla cream into the center of each dough circle. Pinch the dough around the filling to enclose it completely, then gently roll it into a smooth bun shape.

4. Second Rise:

Prepare for baking: Place the filled buns on a baking sheet lined with parchment paper, leaving enough space between them for rising. Cover them with a towel and let them rise for another 30-40 minutes until they’re puffy.

5. Bake the Buns:

Preheat the oven: While the buns are rising, preheat your oven to 350°F (175°C).

Apply egg wash: Before placing the buns in the oven, brush them lightly with the egg wash made by whisking the egg and milk together. This will give the buns a golden, shiny finish.

Bake: Bake the buns in the preheated oven for 15-20 minutes, or until they are golden brown on top and fully cooked inside.

6. Cool and Serve:

Cool the buns: After baking, transfer the buns to a wire rack to cool slightly.

Dust with powdered sugar: For an extra touch of sweetness and a beautiful finish, lightly dust the tops of the buns with powdered sugar.

Serve: These buns are best enjoyed warm while the vanilla cream filling is soft and luscious. The contrast between the fluffy, slightly sweet bun and the rich vanilla cream inside makes them irresistible. You can serve them for breakfast, dessert, or as a delightful snack with tea or coffee.

Tips for Perfect Vanilla Cream Buns

1. Make sure the milk is warm but not hot: If your milk is too hot, it can kill the yeast. Aim for a temperature around 100-110°F (37-43°C).
2. Allow the cream to cool completely: To avoid melting the dough during assembly, ensure the vanilla cream is at room temperature or cooler when filling the buns.
3. Don’t rush the rise times: The dough needs time to develop flavor and achieve the perfect texture, so be patient with both the first and second rise.
4. Variations: If you prefer different flavors, you can replace the vanilla extract with other flavors like almond, coconut, or even citrus zest to customize the buns to your liking.

These buns with vanilla cream are a wonderful treat that combine a soft, pillowy exterior with a rich, creamy interior, perfect for any occasion!