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Baked Cream Buns with Vanilla Bean Cream and Jam ๐๐
Baked Cream Buns with Vanilla Bean Cream and Jam ๐๐
Prep Time: 25 minutes
Cooking Time: 15-18 minutes
Total Time: 2 hours (including rising time)
Kcal: 310 kcal
Servings: 12 buns
Ingredients:
- 1 cup whole milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar, divided
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup unsalted butter, softened
- 1 cup heavy cream
- 1 vanilla bean, seeds scraped
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Directions:
- Warm the milk until it reaches about 110ยฐF (43ยฐC). Stir in 1 tablespoon of sugar and the yeast. Let it sit for about 5-10 minutes until frothy.
- In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, eggs, and softened butter.
- Mix the dough until it comes together, then knead on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a ball and place them on a baking sheet lined with parchment paper, leaving some space between each bun.
- Cover the buns with a kitchen towel and let them rise for another 30-45 minutes, until puffy.
- Preheat the oven to 375ยฐF (190ยฐC). Bake the buns for 15-18 minutes, or until golden brown.
- While the buns are cooling, whip the heavy cream with the scraped vanilla bean seeds until soft peaks form.
- Once the buns are completely cool, slice them in half horizontally. Spread raspberry jam on the bottom halves and top with a generous dollop of vanilla bean cream. Place the top halves of the buns over the cream.
- Dust the assembled buns with powdered sugar before serving.
