Name: Vanilla Cream Buns
Prep time: 1 h 35 min
Cook time: 20 min
Total time: 1 h 55 min
Yield: 8 pieces
Ingredients: 250 g all-purpose flour (2 cups); 40 g sugar (3 tbsp); 1 pinch of salt; 1 tsp instant dry yeast; 100 ml lukewarm milk (scant ½ cup); 1 egg (size M); 30 g soft butter (2 tbsp); 1 tsp vanilla extract; 250 ml milk (1 cup); 1 egg yolk; 50 g sugar (¼ cup); 20 g cornstarch (2 tbsp); 1 tsp vanilla extract; 15 g butter (1 tbsp); 1 egg yolk; Powdered sugar to taste

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FAQ

Vanilla Cream Buns Questions

How do you know your yeast dough has risen enough?

You're looking for the dough to noticeably puff up and feel soft and pillowy after the 60-75 minutes. If your kitchen is cool, it might take a bit longer, so just watch the dough instead of the clock. It should spring back slowly when you poke it gently.

Can you make the vanilla cream ahead of time?

Yes, you can prepare the pastry cream a day before and keep it covered with plastic wrap directly on the surface in the fridge. This actually makes assembly on baking day much easier since you only have to deal with the yeast dough. Just give it a quick stir before filling the buns.

What if your buns open up or leak cream while baking?

This usually happens if the lower part of the oval wasn't sealed well enough around the cream before cutting the strips. Make sure to pinch the edges firmly closed and don't overfill with more than about 1 tbsp of cream per bun. A tighter roll and twist at the end also helps keep everything tucked in.

Can you freeze these vanilla cream buns?

You can freeze the baked and cooled buns without the powdered sugar dusting, then thaw them at room temperature and warm briefly before serving. Add the powdered sugar only right before eating since it can dissolve during thawing. The dough itself is not meant to be frozen raw.

How do you keep the buns soft if you're not eating them right away?

Store them in an airtight container at room temperature for a day or two, and they'll stay wonderfully soft just like the recipe promises. If you want them slightly warm again, a few seconds in the microwave brings back that fresh-baked feel. Just dust with powdered sugar again after warming since the first layer tends to disappear.