Description
Enjoy these fluffy cream buns filled with rich whipped cream, perfect for any celebration. Their soft texture and sweet flavor will delight your family and friends!
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 cup warm milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- Optional: chocolate or caramel sauce for drizzling
Instructions
- In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Make a well in the center of the dry ingredients.
- Once the yeast mixture is frothy, pour it into the well along with the melted butter and eggs. Mix until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. Add more flour if the dough is too sticky.
- Shape the dough into a ball and place it in a greased bowl, turning to coat. Cover and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Once risen, punch down the dough and transfer it back to a floured surface.
- Divide the dough into 12 equal pieces and roll each into a smooth ball.
- Place the dough balls on a parchment-lined baking sheet, leaving space between them.
- Cover and let rise for another 30-45 minutes, or until puffed up.
- Preheat your oven to 350°F (175°C).
- Bake the risen buns for 15-20 minutes, or until golden brown.
- Remove from the oven and let cool on a wire rack for about 10 minutes.
- In a mixing bowl, pour in the heavy whipping cream. Beat on medium speed until it starts to thicken.
- Add powdered sugar and vanilla extract. Beat on high speed until stiff peaks form, about 3-5 minutes.
- Once cooled, slice each bun in half horizontally with a serrated knife.
- Fill each bottom half generously with the whipped cream using a piping bag or zip-top bag with a corner snipped off.
- Place the top half back on and dust with powdered sugar. Drizzle with chocolate or caramel sauce if desired.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Be careful not to overbeat the cream filling to prevent it from turning into butter.
- These buns are best enjoyed fresh but can be stored in an airtight container for a couple of days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes