Just like any bread dough, these buns can be made into bread loaves and bread rolls, whatever shape you want them to have, you can let them be. Once paired with the pastry cream, these buns will be your new favorite for breakfast. Heat the milk and the butter in a saucepan until it just comes just up to the boil. Whisk together the egg yolks, sugar, and the cake flour.
Then pour the boiled milk and whisk to blend. Pour the boiled mixture through a strainer and put over low heat and stirring or whisking constantly until thickened. When the cream is thickened enough and the flour scent is gone let’s put this aside left to cool with plastic food wrap covered on top. Pour the cake flour and bread flour through a strainer and mix them with salt, sugar, and the yeast.
Warm up the milk water and fresh cream (do not boil them). Mix the flour with all warmed liquids and knead the mixture until the dough is smooth and elastic. When the dough is smooth and elastic add butter at room temperature and again knead the mixture until the dough is smooth and elastic. Wrap the dough with plastic food wrap and the dough will need to be fermented 1 hour or until the dough size is doubled.
When the dough is double in size let the gas leak out of the dough lightly slice into 8 pieces and dough will need to be fermented again for another 15 minutes. Using fermented dough roll it out with a rolling pin and let the gas leak out of the dough then place the custard cream in the center then shape them to a rounded ball.
The cake will need to be fermented again until the dough size is doubled. Bake cake goes into the pan and bake them as low heat and make sure lid is on. When it’s hot outside of cake should be crunchy and when it’s cold it becomes soft, please enjoy at both temperatures.
- 3 egg yolks
- 50 grams of sugar
- 20 grams of flour
- 250 ml of milk
- 15 grams of butter
- 300 grams bread flour
- 80 grams of cake flour
- 5 grams of salt
- 60 grams of sugar
- 5 grams of yeast
- 60ml warm water
- 80ml warm milk
- 20ml warm cream
- Egg 80grams
- 40grams butter
- Heat milk and butter in a saucepan until it comes just up to boil.
- Whisk together the egg yolks, sugar, and cake flour then pour the boiling milk and whisk to blend.
- Pour boiled mixture through a strainer and put over low heat and stirring or whisking constantly until it thickens.
- When the cream is thickened enough and flour scent is gone, set it aside to cool and cover with a plastic wrap.
- In a bowl, sift in cake flour and bread flour and mix them with salt, sugar, and yeast.
- Warm up the milk, water, and fresh cream but do not boil them.
- Mix the flour with all the warm liquids and knead the mixture until the dough is smooth and elastic.
- When the dough is smooth and elastic, add butter at room temperature and knead the mixture once more until smooth.
- Cover the dough with a plastic wrap in a bowl and let the dough chill for about an hour until it doubles in size.
- When the dough has proofed, lightly flour your work surface and cut them into round 8 pieces then cover the dough again and let them proof for an additional 15 minutes.
- Roll each piece of the dough with a rolling pin to the about medium size then fill them with the custard cream and seal the dough well so the custard may not leak when baking.
- Bake at 400 degrees Fahrenheit for 10 minutes.