Vanilla Cream Buns

135 mins
Serves 9
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Directions

  1. 1Boil the milk with vanilla extract for the vanilla cream.
  2. 2Boil the milk with vanilla extract for the vanilla cream.
  3. 3Boil the milk with vanilla extract for the vanilla cream.
  4. 4Whisk egg yolk, sugar, and cornstarch until smooth.
  5. 5Whisk egg yolk, sugar, and cornstarch until smooth.
  6. 6Whisk egg yolk, sugar, and cornstarch until smooth.
  7. 7Slowly stir the hot milk into the egg yolk mixture, pour back into the pot, and cook until thickened.
  8. 8Slowly stir the hot milk into the egg yolk mixture, pour back into the pot, and cook until thickened.
  9. 9Slowly stir the hot milk into the egg yolk mixture, pour back into the pot, and cook until thickened.
  10. 10Stir in the butter, cover with plastic wrap directly on the surface, and let cool completely.
  11. 11Stir in the butter, cover with plastic wrap directly on the surface, and let cool completely.
  12. 12Stir in the butter, cover with plastic wrap directly on the surface, and let cool completely.
  13. 13Sift the flour into a bowl and make a well.
  14. 14Sift the flour into a bowl and make a well.
  15. 15Sift the flour into a bowl and make a well.
  16. 16Add dry yeast, 1 tsp sugar, and a bit of lukewarm milk into the well and let sit for 10 minutes.
  17. 17Add dry yeast, 1 tsp sugar, and a bit of lukewarm milk into the well and let sit for 10 minutes.
  18. 18Add dry yeast, 1 tsp sugar, and a bit of lukewarm milk into the well and let sit for 10 minutes.
  19. 19Add remaining milk, sugar, salt, egg, and vanilla extract, then knead.
  20. 20Add remaining milk, sugar, salt, egg, and vanilla extract, then knead.
  21. 21Add remaining milk, sugar, salt, egg, and vanilla extract, then knead.
  22. 22Gradually add soft butter and knead until smooth.
  23. 23Gradually add soft butter and knead until smooth.
  24. 24Gradually add soft butter and knead until smooth.
  25. 25Cover and let the dough rise for 60-75 minutes.
  26. 26Cover and let the dough rise for 60-75 minutes.
  27. 27Cover and let the dough rise for 60-75 minutes.
  28. 28Divide the dough into 8-9 pieces and shape into balls.
  29. 29Divide the dough into 8-9 pieces and shape into balls.
  30. 30Divide the dough into 8-9 pieces and shape into balls.
  31. 31Roll each ball into an oval shape.
  32. 32Roll each ball into an oval shape.
  33. 33Roll each ball into an oval shape.
  34. 34Place about 1 tbsp of vanilla cream at one end of the oval.
  35. 35Place about 1 tbsp of vanilla cream at one end of the oval.
  36. 36Place about 1 tbsp of vanilla cream at one end of the oval.
  37. 37Fold the lower part of the dough over the cream and seal well.
  38. 38Fold the lower part of the dough over the cream and seal well.
  39. 39Fold the lower part of the dough over the cream and seal well.
  40. 40Cut the upper part of the oval (the open side) into fine strips from the short side using a pastry wheel cutter.
  41. 41Cut the upper part of the oval (the open side) into fine strips from the short side using a pastry wheel cutter.
  42. 42Cut the upper part of the oval (the open side) into fine strips from the short side using a pastry wheel cutter.
  43. 43Carefully roll up the bun at an angle, then give it a slight twist at the end to form the classic crescent shape.
  44. 44Carefully roll up the bun at an angle, then give it a slight twist at the end to form the classic crescent shape.
  45. 45Carefully roll up the bun at an angle, then give it a slight twist at the end to form the classic crescent shape.
  46. 46Place the shaped buns on a baking tray lined with parchment paper.
  47. 47Place the shaped buns on a baking tray lined with parchment paper.
  48. 48Place the shaped buns on a baking tray lined with parchment paper.
  49. 49Cover and let the buns rise for another 20-30 minutes.
  50. 50Cover and let the buns rise for another 20-30 minutes.
  51. 51Cover and let the buns rise for another 20-30 minutes.
  52. 52Brush the buns with egg yolk.
  53. 53Brush the buns with egg yolk.
  54. 54Brush the buns with egg yolk.
  55. 55Bake in a preheated oven at 180°C (top/bottom heat) for about 18-20 minutes until golden brown.
  56. 56Bake in a preheated oven at 180°C (top/bottom heat) for about 18-20 minutes until golden brown.
  57. 57Bake in a preheated oven at 180°C (top/bottom heat) for about 18-20 minutes until golden brown.
  58. 58Dust with powdered sugar once cooled.
  59. 59Dust with powdered sugar once cooled.
  60. 60Dust with powdered sugar once cooled.

Ingredients

  • 250 g all-purpose flour
  • 250 g all-purpose flour
  • 250 g all-purpose flour
  • 40 g sugar
  • 40 g sugar
  • 40 g sugar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tsp instant dry yeast
  • 1 tsp instant dry yeast
  • 1 tsp instant dry yeast
  • 100 ml lukewarm milk
  • 100 ml lukewarm milk
  • 100 ml lukewarm milk
  • 1 size M egg
  • 1 size M egg
  • 1 size M egg
  • 30 g soft butter
  • 30 g soft butter
  • 30 g soft butter
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 250 ml milk
  • 250 ml milk
  • 250 ml milk
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 50 g sugar
  • 50 g sugar
  • 50 g sugar
  • 20 g cornstarch
  • 20 g cornstarch
  • 20 g cornstarch
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 15 g butter
  • 15 g butter
  • 15 g butter
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • to taste Powdered sugar
  • to taste Powdered sugar
  • to taste Powdered sugar

Equipment

baking trayrolling pinpastry wheel cutterbaking brush

Tips

  • Warm or cold, these buns are always wonderfully soft.
  • Cover the vanilla cream with plastic wrap directly on the surface to cool completely.
  • Let the yeast dough rise for 60-75 minutes initially, and another 20-30 minutes after shaping the buns on the baking tray.
  • Bake until golden brown for about 18-20 minutes at 180°C (top/bottom heat).