These cream buns are made from soft milk bread, vanilla whipped cream and your choice of fruit for a creamy treat!
What are cream buns?
There are so many different variations of cream buns throughout the world with different countries having their own variations. But in the end, a cream bun is an enriched bread dough split and filled with cream.
I grew up eating the Hong Kong cream bun which is an Asian-style milk bun filled with buttery cream and dusted with coconut. Another crowd favorite is the Italian cream buns called maritozzi, a brioche-style bread that is filled with cream and dusted with icing sugar.
This version is a cross between the two. A soft milk bun filled with fresh whipped cream and dusted with powdered sugar. I added some strawberries for a fruity touch but it's all up to you how you decide to serve this!
Ingredients
Roux
- Bread flour: If you don't have enough bread flour you can also use regular flour here. Anything that has enough starch for the water to absorb is perfect.
- Water: The amount of water you use is important. Too much will result in a roux that is way too runny and sticky dough. Make sure you measure carefully!
Dough
- Bread flour: It's important that you use bread flour when making this as it provides more structure for the bread to rise. Without it, the bread will turn out denser and slightly flatter.
- All-purpose flour: I like to use a combination of bread flour and all-purpose flour as Asian-style bread is lighter and fluffier than regular bread rolls. Bringing some all-purpose flour back into the mix helps bring that lightness.
- Milk powder: Make sure you use whole milk powder for optimal flavor and texture. Milk powder not only gives the bread that slightly milky taste, but it also adds protein to the dough. This helps the bread build strength and rise to its optimal height.
- Granulated sugar: Aka white sugar, gives the bread a lightly sweet flavor, but not so much that it overpowers the hot dog
- Pinch of salt: Salt is needed to balance out the flavor and add strength to the dough
- Instant yeast: I like to use instant yeast as you can add it directly into your flour mixture. You can use active dry yeast if you'd like as well but you need to make sure you activate it. Just add it to your lukewarm water with the sugar and leave it for about 5 minutes before you start making the dough. Once the yeast mixture is bubbly it's ready to be added to the flour.
- Luke warm water: The temperature of the water is so important when making bread. The warm temperature of the water is what helps the yeast grow. The colder the dough is the slower the yeast will work. However, if the water is too hot it can cause the yeast to die. Make sure it doesn't surpass 37C/ 98F.
- Unsalted butter: Butter adds richness and tenderness to the bread dough, as well as a delicious buttery flavor!
Glaze
- Egg yolk: Egg yolk gives the buns a deeper golden color. If you would just like a light golden glaze feel free to use the whole egg instead.
- Whole milk: Milk adds to the shine and thins out the egg yolk to the right consistency.
Assembly
- Thickened cream: Aka heavy cream. I recommend using heavy or thickened cream as it has already been thickened with stabilizers, meaning that it is more stable when filled in the buns.
- Sugar: Sugar is used to add sweetness, try not to skimp on the sugar in this step as the bun itself is not that sweet.
- Fruits: I love adding strawberries to this, but it's up to you what kind of fruit you use here!
Frequently Asked Questions
How long do these last?
These are best on the day they are made. Bread tends to go stale quickly so it's always best when freshly made.
If you can't finish them all only fill the few that you will eat. Then fill the rest just before you eat them the next day. This will help keep them fresher.
Why is my bread so hard?
There are a couple of reasons why your bread didn't turn out light and fluffy:
- The yeast wasn't active/died
- The dough wasn't kneaded enough
- The dough wasn't proofed for long enough
Why didn't my bread rise?
The main reason why your dough didn't rise is that the yeast wasn't working. This can happen if:
- Active yeast was used instead of instant yeast, and it wasn't activated before adding it to the dough
- The water was too hot and killed the yeast
- The yeast was too old
Let's Get Baking
Cream buns are such a delicious treat! Sweet and filling yet not overly heavy. If you need a delicious cream bun recipe you know where to find it!
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.
Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
Cream Buns
These cream buns are made from soft milk bread, vanilla whipped cream and your choice of fruit for a creamy treat!
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 10 Cream Buns 1x
- Category: Bread
- Method: Intermediate
- Cuisine: Asian
Ingredients
Roux
- 24g Bread flour (3 tbsp)
- 120ml Water (½ cup)
Dough
- 380g Bread flour (2 ¾ cup)
- 90g All purpose flour (¾ cup)
- 27g Milk powder (¼ cup)
- 78g Granulated sugar (â…“ cup 1 tbsp)
- Pinch of salt
- 7g Instant yeast (2 ¼ tsp)
- 1 Large egg
- 160ml Lukewarm water (â…” cup)
- 45g Unsalted butter (3 tbsp), room temperature
Glaze
- 1 Egg yolk
- 2 tbsp Whole milk
Assembly
- 720ml Heavy cream (3 cups)
- 150g Granulated sugar (¾ cup)
- 2 tsp Vanilla extract
- Fruits of your choice
- Powdered sugar, or dusting
Instructions
Roux
- Combine the water and flour in a small saucepan and whisk on medium heat until thickened into a paste
- Remove from the heat, cover, and cool until room temperature
Dough
- Combine bread flour, all-purpose flour, milk powder, sugar, salt, and yeast in the bowl of a stand mixer fitted with a dough hook
- Add the egg, water, and cooled roux and mix on medium for 3 minutes or until a rough dough forms
- Add the butter and continue to mix for 15-20 minutes until the dough is smooth and elastic
- Roll the dough into a ball and place it in an oiled large bowl
- Cover loosely with cling wrap and place in a warm place for 1-2 hours or until doubled in size
- Transfer the proofed dough to a floured work surface and press out the excess air
- Divide the dough into 10 equal portions and roll each into a ball
- Place them on a large baking sheet lined with parchment paper
- Cover with cling wrap and place in a warm place to proof for 30 minutes, or until almost doubled in size
- Meanwhile, preheat the oven to 180C/355F
- Combine the egg yolk and milk, and whisk until well combined
- Uncover the proofed buns and brush with the egg wash
- Bake for 13-15 minutes, or until golden brown
- Transfer the buns to a wire rack and allow to cool completely
Assembly
- Combine the cream, sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment or a large bowl with an electric mixer and whisk until it reaches stiff peaks
- Make a slit in each bun, making sure you don't cut all the way through
- Fill the slit with cream and clean up the edges of the bun
- Add fruits if desired, dust with powdered sugar, and enjoy!
Keywords: Cream buns, maritozzi, korean cream bun, whipped cream, milk bread
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Sinead
Hi can the dough for the cream buns be left over night to double In size before dividing into 10 balls.
Thanks
Catherine Zhang
yes it can!