This recipe is for a delightful Cream Bun, a soft and slightly sweet bread roll filled with a luscious, creamy filling. These buns are characterized by their tender, often slightly golden-brown exterior and a generous pocket of smooth, sweet cream inside. The bread component is typically made from a simple enriched dough containing flour, sugar, yeast, milk (or water), and butter or oil, resulting in a light and airy texture. The dough is usually shaped into individual rolls, often oval or slightly elongated, and baked until golden. Once cooled, a slit is made in the top or side of each bun to accommodate the creamy filling.
The creamy filling is the star of the show and can vary depending on the recipe. A common filling is a light and airy whipped cream, often sweetened and sometimes flavored with vanilla or other extracts. Another popular option is a custard-based cream, similar to pastry cream but sometimes lighter in consistency. Some variations might even use a combination of whipped cream and custard for a richer texture. The filling is typically piped or spooned into the split buns, creating a delightful contrast between the soft bread and the smooth, cool cream.
Cream buns are enjoyed as a sweet snack, a light dessert, or even as part of a breakfast or brunch spread. They are often dusted with powdered sugar for an added touch of sweetness and visual appeal. The combination of the soft, slightly chewy bun and the cool, sweet cream makes them a comforting and satisfying treat that appeals to a wide range of palates. The image shows two cream buns, one partially eaten to reveal a fluffy white filling speckled with dark flecks, which could be vanilla bean seeds or another flavoring. The tops of the buns are lightly dusted with powdered sugar. A fork rests beside one of the buns, suggesting it’s ready to be enjoyed.
The texture of a Cream Bun is a delightful contrast between the soft, slightly chewy, and tender bread roll and the smooth, light, and creamy filling. The bun provides a pillowy exterior, while the cream offers a cool and melting sensation inside.
The flavor profile is subtly sweet from the bread, enhanced by the rich sweetness of the cream filling. The overall taste is comforting and satisfying, with the potential for added flavor notes depending on the type of cream used (e.g., vanilla, custard).
Cream buns are versatile and can be enjoyed as a sweet snack, a light dessert, or as part of a breakfast or brunch. They are particularly appealing as a treat for both children and adults.
The preparation of cream buns involves making and baking the bread rolls, preparing the creamy filling, and then assembling the buns by filling them with the cream.
Ingredients (as partially listed):
- Whipped cream (likely the filling, though other creams are possible)
Likely Additional Ingredients (not listed):
For the Buns:
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- 1 cup lukewarm milk (or water)
- 1 large egg
- ¼ cup unsalted butter, melted and cooled (or vegetable oil)
For the Cream Filling (depending on the type):
- Whipped Cream Filling: 1 ½ cups heavy cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract
- Custard Cream Filling: 2 cups milk, ½ cup granulated sugar, 4 large egg yolks, ¼ cup cornstarch, 1 teaspoon vanilla extract, 2 tablespoons unsalted butter
- Powdered sugar, for dusting
Equipment:
- Large mixing bowl
- Electric mixer or whisk
- Baking sheet
- Parchment paper
- Small saucepan (for custard, if making)
- Piping bag with a tip (optional, for filling)
Likely Instructions:
For the Buns:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the lukewarm milk, egg, and melted butter (or oil).
- Make the Dough: Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it is smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the Buns: Gently punch down the risen dough. Divide it into 8-10 equal pieces. Shape each piece into an oval or slightly elongated roll.
- Second Rise: Place the shaped buns on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap and let rise in a warm place for 30-45 minutes, or until noticeably puffed.
- Bake the Buns: Preheat oven to 375°F (190°C). Bake the buns for 12-15 minutes, or until they are golden brown.
- Cool the Buns: Transfer the baked buns to a wire rack to cool completely.
For the Cream Filling (choose one):
- Whipped Cream Filling: In a chilled bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Be careful not to overwhip. Transfer to a piping bag fitted with a round tip or a spoon.
- Custard Cream Filling: In a saucepan, whisk together the milk and granulated sugar and heat over medium heat until just simmering. In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually whisk about half of the hot milk mixture into the egg yolk mixture to temper it. Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the cream thickens and comes to a boil. Boil for 1 minute, stirring continuously. Remove from heat and stir in the vanilla extract and butter until smooth. Pour the custard into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely cold. Once cold, whisk until smooth. Transfer to a piping bag or use a spoon.
Assembly:
- Make a Slit: Once the buns are completely cooled, use a serrated knife to make a slit in the top or side of each bun, creating a pocket for the filling. Be careful not to cut all the way through.
- Fill the Buns: Pipe or spoon the prepared cream filling generously into the slit of each bun.
- Dust with Powdered Sugar: Dust the tops of the filled cream buns with powdered sugar before serving.
Enjoy your delicious Cream Buns!