Hong Kong Style Creamy Bun Recipe
Make Hong Kong Style Creamy Bun Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Buns (dough)
Creamy filling (Hong Kong style custard/cream)
Egg wash & finishing
Method
Buns (dough)
- 1
Activate and mix dough
Warm the milk to about 100-110°F (38-43°C). In a small bowl, combine the warm milk and 1 tsp of the sugar from the measured amount, sprinkle yeast over top and let sit 5–8 minutes until foamy. In a large mixing bowl or stand mixer bowl, whisk together the all-purpose flour, remaining sugar, milk powder and salt. Add the foamy yeast mixture, egg, vegetable oil and mix using a dough hook on low to medium speed until the dough comes together, about 3–4 minutes.
- 2
Knead and incorporate butter
With the mixer running, add the softened unsalted butter a tablespoon at a time, allowing each piece to incorporate. Knead on medium speed for 8–10 minutes until the dough is smooth, slightly tacky but elastic and passes a windowpane test. If mixing by hand, turn dough onto a lightly floured surface and knead 12–15 minutes, gradually working in butter.
- 3
- 4
Shape buns
Punch down the risen dough to deflate gently. Divide the dough into 12 equal pieces (about 60–70 g each). Shape each piece into a tight round by folding edges underneath and rolling on the counter to create surface tension. Cover with a cloth and let rest 15 minutes to relax the gluten.
- 5
Prepare for filling and second proof
Flatten each dough ball gently into a disk about 3 inches across. Place about 1 tablespoon of the creamy filling (see filling section) in the center of each disk and fold the dough edges over to fully enclose the filling; pinch to seal and roll seam-side-down to smooth. Place sealed buns on a parchment-lined baking sheet, spacing about 1 inch apart. Cover loosely and let rise for 35–45 minutes until puffy.
Creamy filling (Hong Kong style custard/cream)
- 6
Make the creamy filling
Using a medium bowl, beat the softened butter until smooth and creamy. Gradually add the sweetened condensed milk and mix until incorporated. Add the milk powder, sifted powdered sugar, vanilla extract and fine salt. Beat on medium-high speed for 2–3 minutes until the mixture is thick, spreadable, glossy and holds shape (like a soft pastry cream/buttercream hybrid). If too loose, add 1–2 tablespoons additional milk powder; if too stiff, add 1 teaspoon condensed milk or a few drops of milk. Transfer the filling to a piping bag or bowl and chill briefly if it becomes too soft to handle.
Egg wash & finishing
- 7
Egg wash and bake
Preheat the oven to 350°F (175°C) while the buns are finishing their second rise. Beat the egg yolk with the whole egg and 1 teaspoon milk to create an egg wash; strain if needed. Brush the top of each proofed bun gently with the egg wash, taking care not to deflate them. Optionally, sprinkle a tiny pinch of milk powder or powdered sugar for a traditional finish. Bake in the preheated oven for 14–16 minutes until the buns are golden brown and the bottoms sound hollow when tapped.
- 8
Cool and serve
Remove buns from the oven and cool on a wire rack for 8–10 minutes. The filling will be warm and soft inside. Serve warm or at room temperature. If you prefer the filling firmer, chill the buns for 30 minutes before serving. Store cooled buns in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days (bring to room temp or warm before serving).