Sweet Cream Buns Recipe
incredibly light and fluffy, with just the right amount of sweetness
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Ingredients
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Dough
Sweet Cream Filling
Brush and Finish
Method
Dough
- 1
Warm liquids and combine yeast
Warm the milk and heavy cream together to about 105-110°F (40-43°C). They should feel warm but not hot. Stir in 1 tablespoon of the granulated sugar (from the dough sugar) and sprinkle the instant yeast on top. Let sit 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive — start with fresh yeast.
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large bowl for hand mixing), combine the flour, remaining granulated sugar, and salt. Whisk briefly to distribute.
- 3
- 4
Knead the dough
Increase the mixer speed to medium and knead with the dough hook 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn the dough onto a lightly floured surface and knead 10–12 minutes, adding up to 1–2 tablespoons flour if the dough is too sticky.
- 5
First rise
Shape the dough into a ball and place it in a lightly greased bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes depending on room temperature.
Forming and Filling
- 6
Prepare the filling
While the dough rises, make the sweet cream filling. Beat the softened cream cheese with 3 tablespoons heavy cream until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy, about 1–2 minutes. Chill briefly if very soft.
- 7
Shape buns
After the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Divide the dough into 12 equal portions (about 70–80 g each). Roll each portion into a smooth ball. Flatten each ball into a small disc, place about 1 tablespoon of the sweet cream filling in the center, then pinch the dough closed around the filling to seal, rolling gently to form a smooth bun. Make sure seals are tight to prevent leaking.
- 8
Second rise
Place filled buns seam-side down on a parchment-lined baking sheet or in a lightly greased 9x13-inch pan, spacing them 1–2 inches apart. Cover loosely with plastic wrap or a towel and let rise until puffy and nearly doubled, about 45–60 minutes.
Bake and Finish
- 9
Preheat oven and egg wash
Preheat the oven to 350°F (175°C). In a small bowl, whisk together the egg yolk and 1 teaspoon milk to make an egg wash.
- 10
- 11
Finish
Remove buns from the oven and, if desired, brush immediately with 1 tablespoon melted butter for extra softness. Let cool on a wire rack 10–15 minutes. Dust lightly with powdered sugar before serving if you like.