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Vanilla cream filled buns

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Prep Time 2 hours 40 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings: 12
Course: Breakfast, Dessert
Ingredients Method

Ingredients
  

For the dough:
  • 1 C (8 fl oz) (240 ml) whole milk warm
  • 2 tsp instant dry yeast
  • 1/2 C (3.5 oz) (100 gr) white sugar
  • 4 C (16 oz) (450 gr) all purpouse flour
  • 2 eggs
  • 1/2 tsp salt
  • 1/3 (2.6 oz) (75 gr) unsalted butter at room temperature
For the vanilla cream:
  • 1 1/4 C (10 oz) (300 ml) whole milk
  • 1/2 vanilla bean the seeds
  • 1/2 C (3.5 oz) (100 gr) white sugar
  • 1/4 tsp salt
  • 3 egg yolks
  • 1/4 C corn starch
  • 2 tbsp (1 oz) (30 gr) unsalted butter
To decorate:
  • 1/2 C (2 oz) (55 gr) confectioners sugar
  • 1-2 tbsp whole milk
  • 1 tsp vanilla extract
  • 1/2 C (2.6 oz) (75 gr) shredded coconut to decorate

Method
 

For the dough:
  1. Put the milk in a big bowl (or in the mixer bowl), add in the yeast and let it sit for 10 minutes.
  2. Once this time has passed, mix in the sugar and eggs and mix until fully integrated.
  3. Add in the flour and salt, and mix using a wooden spoon or using your hands until you get a dough. Place the dough on a clean surface and knead for 10 minutes.
  4. Add in the butter little by little until you get a soft dough. In the begining it will be difficult but you will then see it perfectly intergrates.
  5. Knead for 5 more minutes until you get a smooth and elastic dough. This whole kneading process can also be done in a standing mixer with a dough hook on.
  6. Place the dough in a bowl with some oil, cover it with plastic wrap or a kitchen towel and let it rest for 1 hour and a half.
For the vanilla cream:
  1. Using a really sharp knife, open up the vanilla bean lenghtwise and scrape out the seeds.
  2. In a small pot, place the milk along with half of the sugar, and the vanilla bean seeds and cook it in low heat, mixing ocasionally with a whisk.
  3. In a small bowl, mix the rest of the sugar, salt, egg yolks and cornstarch using a fork. Mix in a little of the milk for this mixture to temper.
  4. Pour the egg yolks into the milk pot and cook at medium heat for about 3 minutes, mixing non stop, until a thick cream forms.
  5. Take away from the heat and then mix in the butter. Pour this cream in a clean bowl, and cover with plastic wrap (which must touch the cream surface itself to avoid a custard forming) and refrigerate for 1 hour.
For baking:
  1. Preheat the oven to 375ºF (180ºC). Grease a baking sheet of about 18x13 inches (46cm x 33cm). Once the dough has rested, place it on a clean surface and divide it in 12 pieces.
  2. Form balls with each piece of dough and place them on the baking sheet separeted for about 1.5 inches (4 cm). Cover the baking sheet with a kitchen towel and let them sit for 30 minutes.
  3. Once the time has passed, press each a little in the middle with your fingers to form a small hole where to put the filling. Cover them up again with the kitchen towel and let them rest for another 30 minutes.
  4. Before putting the filling, press the middle a little more to make the holes bigger. Now, fill each bread with the cream filling, and brush each one with some beaten egg (optional).
  5. Bake for about 15 to 20 minutes until the breads turn golden brown.
To decorate:
  1. To make the glaze, in a medium bowl mix the confectioners sugar, milk and vanilla extract.
  2. Once the breads cool down a little, decorate with the glaze and with some coconut.

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