Overview
Cream buns
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150 minutes total, 8 servings, 15 ingredients.
Mix the flour, sugar, salt, and yeast in a large bowl. Add the warm milk and egg, then mix until a rough dough forms.
Knead for 5 minutes. Add the softened butter a little at a time and knead for another 8–10 minutes, until smooth and elastic.
Cover and let the dough rise in a warm place until doubled in size.
Whisk the egg yolks, sugar, and cornstarch in a heat-safe bowl until smooth.
Warm the milk in a saucepan until steaming. Slowly whisk it into the yolk mixture, return everything to the pan, and cook over medium-low heat while whisking until thick.
Remove from the heat. Stir in the vanilla and butter, cover the surface, and chill until cold.
Divide the dough into 8 equal pieces and shape each into a smooth bun. Arrange on a lined baking sheet, cover, and proof until puffy.
Heat the oven to 190°C (375°F). Brush the buns with egg wash and bake until golden.
Transfer the buns to a rack and cool completely before filling.
Cut a slit into the side of each cooled bun and pipe in the chilled vanilla cream.
Dust with powdered sugar and serve.
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