Milk Cream Bread Recipe

Bloom yeast

Combine warm water (about 105–115°F / 40–46°C) and 1 tsp of the granulated sugar in a small bowl. Sprinkle active dry yeast over the surface and let sit 5–10 minutes until foamy.

Warm milk and mix

Heat the 1 cup whole milk until just warm (about 105–110°F / 40–43°C). In a large mixing bowl or bowl of a stand mixer fitted with a dough hook, combine 2.5 cups of the flour, remaining sugar (0.25 cups minus 1 tsp used), and salt. Add the foamy yeast, warm milk, softened butter (4 tbs), and the large egg. Begin mixing on low speed.

Form dough

When ingredients begin to come together, add remaining flour (about 1 cup) gradually until a soft, slightly tacky but not sticky dough forms. Total flour used should be about 3.5 cups; adjust by tablespoon if needed.

Knead

Knead with a stand mixer for 6–8 minutes on medium-low (or by hand for 8–10 minutes) until dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add 1 tsp warm water at a time.

First rise

Lightly oil a large bowl, place dough inside, turn to coat. Cover with plastic wrap or a damp towel and proof in a warm, draft-free place until doubled, about 1 to 1¼ hours.

Deflate and portion

Punch down the dough gently to release gas. Turn out onto a lightly floured surface and divide dough into 12 equal pieces (about 70–80 g / 2.5 oz each). Cover pieces with a towel while shaping so they don't dry out.

Shape for filling

Flatten a dough piece into a disc with your fingers or a rolling pin, about 3.5–4 inches across. Place about 1½–2 tablespoons of cooled milk cream filling in the center (see filling directions). Gather edges and pinch to seal, shaping into a smooth ball. Repeat with remaining pieces and place seam side down on a parchment-lined baking sheet or in a greased 9x13-inch pan, leaving space to expand.

Second rise

Cover the shaped buns loosely with plastic wrap or a damp towel and let rise in a warm place until puffy and nearly doubled, about 30–45 minutes.

Mix dry thickener

In a small bowl, whisk together cornstarch (3 tsp) and about 2 tablespoons of the milk from the filling measurement to make a smooth slurry; set aside.

Heat milk mixture

In a small saucepan, combine 1 cup whole milk, 1/2 cup heavy cream, and 1/4 cup granulated sugar. Warm over medium heat, stirring, until the sugar dissolves and mixture is hot but not boiling.

Temper egg yolk

In a separate bowl, lightly beat the egg yolk. Slowly add 2–3 tablespoons of the hot milk mixture into the yolk while whisking continuously to temper. Then pour the tempered yolk back into the saucepan, whisking.

Thicken

Whisk in the cornstarch slurry and continue cooking over medium-low, stirring constantly, until the mixture thickens to a pastry-cream consistency and coats the back of a spoon, about 3–5 minutes. Do not boil vigorously.

Finish cream

Remove from heat. Stir in 2 tablespoons unsalted butter and 1 tsp vanilla extract until butter melts and the cream is glossy. Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until completely cool, at least 1 hour. Use cooled filling when assembling buns.

Preheat oven and make egg wash

Preheat the oven to 350°F (175°C). In a small bowl, whisk together 1 egg and 1 tablespoon milk to make the egg wash.

Brush and bake

Uncover the risen buns and gently brush the tops with egg wash. If desired, score a small slit or leave smooth. Bake in the center of the preheated oven for 15–18 minutes, or until tops are golden brown and the internal temperature registers about 190°F (88°C). Rotate the pan halfway through baking for even color.

Cool and dust

Remove buns from the oven and transfer to a wire rack. Let cool slightly (10–15 minutes). If desired, dust with powdered sugar before serving. Serve warm or at room temperature. Store cooled buns in an airtight container for up to 2 days at room temperature or refrigerate up to 4 days.