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Описание: Delicious Vanilla Cream Buns Recipe 🤍

Soft, fluffy, and filled with a wonderfully creamy custard – these homemade vanilla cream buns are a sweet little treat for your coffee break or just to enjoy anytime.🥰

Makes about 8–9 pieces

📝 Ingredients

For the yeast dough:

• 250 g all-purpose flour (2 cups)
• 40 g sugar (3 tbsp)
• 1 pinch of salt
• 1 tsp instant dry yeast
• 100 ml lukewarm milk (scant ½ cup)
• 1 egg (size M)
• 30 g soft butter (2 tbsp)
• 1 tsp vanilla extract

For the vanilla cream (pastry cream):

• 250 ml milk (1 cup)
• 1 egg yolk
• 50 g sugar (¼ cup)
• 20 g cornstarch (2 tbsp)
• 1 tsp vanilla extract
• 15 g butter (1 tbsp)

For brushing & dusting:

• 1 egg yolk
• Powdered sugar to taste

🤍 Instructions

1. For the vanilla cream: Boil the milk with vanilla extract. Whisk egg yolk, sugar, and cornstarch until smooth. Slowly stir in the hot milk, pour back into the pot, and cook until thickened. Stir in the butter, cover with plastic wrap directly on the surface, and let cool completely.

2. For the yeast dough: Sift the flour into a bowl and make a well. Add dry yeast, 1 tsp sugar, and a bit of lukewarm milk into the well and let sit for 10 minutes. Add remaining milk, sugar, salt, egg, and vanilla extract, then knead. Gradually add soft butter and knead until smooth. Cover and let rise for 60–75 minutes.

3. Divide the dough into 8–9 pieces and shape into balls. Roll each into an oval. Place about 1 tbsp of vanilla cream at one end of the oval, fold the lower part over the cream and seal well.

4. Cut the upper part of the oval (the open side) into fine strips from the short side. Carefully roll up the bun at an angle, then give it a slight twist at the end to form the classic crescent shape.

5. Place on a baking tray, cover, and let rise for another 20–30 minutes. Brush with egg yolk and bake in a preheated oven at 180 °C (top/bottom heat) for about 18–20 minutes until golden brown.

6. Dust with powdered sugar once cooled and enjoy.

Warm or cold – these buns are always wonderfully soft. 🤍