I’m always seeing videos of cream buns, I never felt the urge to try them because it is just bread and whipped cream….I didn’t think they would taste that good.
I was very wrong. The fluffiness of the bread plus the lightness and sweetness of the whipped cream go so well together.
When I first tested this recipe I was actually shocked when I ate them. I didn’t expect them to taste as good as they did. It’s such a simple dessert but so amazing!
Milk bread buns
The first thing we need for this recipe is some bread buns.
I love using a Japanese milk bread dough when making any type of bread, it’s always so soft and fluffy.
If you’ve never had milk bread before, it is essentially a white bread. But it uses milk instead of water, which gives it much more flavour. And typically, it also uses a tangzhong, which makes it extra soft.
The bread bun recipe I made for this does have a few extra ingredients that is usually not used in milk bread. But I wanted my buns to be a little more sweet and buttery, so I would these buns are like half milk bread, half brioche.
But they started off as milk bread, so I’m just calling it that.
What is tangzhong?
Like I mentioned, Japanese milk bread uses a tangzhong.
This is just a mixture of flour and a liquid, that has been heated until it turns into a thick paste. This is then added into the dough.
This makes your bread so much more softer and fluffier. I love using it.
I don’t know the full scientific reason why this makes a difference, all I know is that is allows your dough to absorb more liquid.
It is an extra step, but it doesn’t take long and it is so worth it. Don’t try leaving out!
Ingredients for the buns
Here are the ingredients you are going to need to make the buns:
- Bread flour – bread flour is the best kind of bread to use, it’s going to give you the fluffiest results.
- Granulated sugar – caster sugar works too.
- Milk powder – this is going to add flavour and make the buns softer.
- Salt – to enhance the flavours.
- Yeast – I like to use instant yeast.
- Eggs – we’re using 1 whole egg and 1 egg yolk. The extra egg yolk is going make the bread much richer.
- Vanilla extract – I don’t normally see people add vanilla into bread doughs but I added it for extra flavour, I felt like it was a nice addition. This is optional though.
- The tangzhong – there’s been so many times where I’ve made this, but then I forget to add it to the dough. Please don’t forget, this is your reminder to not forget to add it.
- Whole milk – you want this to be slightly warm, NOT HOT, just warm to the touch. You can just heat it in your microwave for about 30 seconds.
- Unsalted butter – use softened butter, this will mix into the dough better.
The bread flour
Bread flour has more protein in it than plain/all purpose flour. Because of this, bread flour will give your bread more structure, which allows it to hold it’s shape better in the oven. Leaving you with fluffier bread.
But you can replace this with plain/all purpose flour if you wanted too. They will still taste good, just a little less fluffy.
The milk powder
Milk powder does 2 things in bread.
It adds flavour and it also acts as a tenderiser, giving you softer bread.
This ingredient is optional, if you don’t have it you can leave it out. But I very much recommend using it, it makes a difference.
The instant yeast
I like to use instant yeast, I just find it easier because I can add it straight into my bowl with the other ingredients.
But if you only have or can only find active yeast, this works too. You will just have to activate it first.
To do this, all you need to do is add this into your warm milk, along with a teaspoon of your sugar. Mix this together, then leave aside for 10 minutes.
After 10 minutes it should look foamy, this means it is ready to use. Just add it into your bowl with the other ingredients and start mixing!
The whipped cream
These are the ingredients you are going to need to make the whipped cream:
- Double cream – also known as heavy cream. Whipping cream works too.
- Icing sugar – also known as powdered sugar.
- Vanilla extract – for flavour.
That is it, all you need to do is whip these together until the cream thickens and you get firm peaks.
I wanted to mention, the amount of sugar you use in this is up to you. I used 200g, but make the cream to taste. If you want it to be sweeter, add more, if you want less sweetness, add less.
Adjusting the amount of sugar won’t affect the whipped cream.
How to fix over whipped cream
You only want to whip this until you get a fluffy smooth cream.
If you over whip this, instead of fluffy it will just be thick. And it won’t very smooth.
If you feel like this has happened, don’t worry it is fixable.
Just pour some un-whipped cream into it, then gently mix this in. Keep repeating this until the cream goes back to being smooth.
The only time where this fix won’t work is if the cream has been so over whipped that it turns into butter. So try not to get to this point.
Storing the cream buns
Here’s the thing, these taste much better fresh.
After your buns have been baked and cooled, you’re going to fill them with the cream. In my personal opinion, this is the best time to eat them. The buns will be the softest and fluffiest at this point.
Once they have been in the fridge for a bit, the bread does lose it’s softness. It still tastes great, but it’s a bit of a different experience when you eat it.
If you did want to store them though, you absolutely can. Just store them in an air tight container and place them in your fridge. They will last in their for around 4-5 days!