Cream Bread Recipe

Warm liquids and activate butter

Warm the milk to about 105–110°F (warm to the touch). Melt the 4 tbsp butter and let cool slightly. In a large mixing bowl or the bowl of a stand mixer, combine warm milk, sugar (3 tbsp), and instant yeast. Stir and let sit 5–8 minutes until foam or slight bubbling appears (if using very fresh yeast this may be subtle).

Mix dry and wet

Add the egg to the milk-yeast mixture and whisk briefly. Attach paddle or use a wooden spoon to incorporate 2 cups of the flour, the salt, and then gradually add remaining flour while mixing until a shaggy dough forms.

Knead

Switch to a dough hook if using a stand mixer. Knead on medium speed 6–8 minutes, or knead by hand on a lightly floured surface 10–12 minutes, until dough is smooth, elastic, and slightly tacky but not sticky. If dough is too sticky, sprinkle up to 2 tbsp more flour; if too dry, add 1 tsp water at a time.

Incorporate butter and first rise

Add the cooled melted butter in 2 additions while kneading, allowing each to incorporate fully. Continue kneading until butter is absorbed and dough is elastic and shiny. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Deflate and chill (optional)

Punch down the risen dough to deflate. For easier shaping, you may refrigerate the dough, covered, for 20–30 minutes to firm up; otherwise proceed directly to shaping.

Heat milk

In a medium saucepan, gently heat 1 cup milk over medium heat until it just begins to simmer around the edges (do not boil).

Whisk yolks and dry

While milk heats, whisk together the 3 egg yolks, 1/2 cup granulated sugar, and 3 tbsp cornstarch in a bowl until smooth and paler in color.

Temper and cook

Slowly pour about 1/3 of the hot milk into the egg mixture while whisking constantly to temper the yolks. Then pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 2–3 minutes after thickening). Continue cooking 30–60 seconds while whisking to fully activate the cornstarch.

Finish the pastry cream

Remove from heat and whisk in 2 tbsp butter and 1 tsp vanilla extract until smooth. Transfer the cream to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until cool, at least 1 hour (or 30 minutes in the fridge if dough is refrigerated).

Shape rolls and fill

Preheat oven to 350°F (175°C). Line a baking sheet with parchment or grease an 8x8 or 9x9 inch pan. On a lightly floured surface, roll the dough into a rectangle about 12x10 inches and 1/4–1/2 inch thick. Slice the dough into 6–8 equal squares or rectangles (for individual filled buns) or into 8 long strips if you prefer to roll. Place a heaping tablespoon of chilled cream in the center of each piece, fold edges over to enclose the filling (pinch seams) forming a bun, or roll and seal the edges so the cream is enclosed. Place seams down on the prepared pan, spacing 1–2 inches apart.

Second rise

Cover the filled buns loosely with plastic wrap or a towel and let them rise for 30–40 minutes, until puffy but not doubled.

Egg wash and bake

Brush the tops gently with beaten egg wash (beat one egg with a teaspoon of water). Bake in the preheated oven for 18–22 minutes, until golden brown on top and the bottoms sound hollow when tapped. If using a pan with closely spaced buns, baking time may be slightly longer (up to 25 minutes).

Finish

Remove buns from oven and brush immediately with 1 tbsp melted butter for a soft, shiny crust. Let cool on a wire rack 10–15 minutes. If desired, dust lightly with powdered sugar before serving.