Instructions:
step 1 In a large bowl, mix flour, yeast, sugar, and salt.
step 2 Add warm milk, egg, vanilla, and butter. Mix until a dough forms.
step 3 Knead the dough for 8–10 minutes until smooth and elastic.
step 4 Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
step 5 Punch down the dough and divide into 8 equal pieces. Shape into smooth balls.
step 6 Place buns in a greased baking dish or on a lined tray, spaced slightly apart. Cover and let rise again for 30–45 minutes.
step 7 Preheat oven to 350°F (175°C). Brush the tops with egg wash.
step 8 Bake for 18–20 minutes or until golden brown. Let cool completely.
step 9 Meanwhile, make the whipped cream by beating heavy cream, powdered sugar, and vanilla until stiff peaks form.
step 10 Slice each bun partially open and pipe in the whipped cream.
Storage and Reheating Tips:
Store cream buns in the refrigerator for up to 3 days. For best texture, let them sit at room temperature for 10 minutes before serving. Avoid reheating as the cream may melt. Freeze unfilled buns for up to 1 month and fill with cream after thawing.
Continue on the next page