Ingredients
Vanilla cream:
- 1 cup milk
- 1 egg yolk
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract or paste
- 1 tablespoon butter
Yeast dough:
- 1/2 cup lukewarm milk
- 1 teaspoon instant dry yeast
- 2 cups all-purpose flour
- 3 Tablespoons sugar
- 1 pinch of salt
- 1 egg
- 1 teaspoon vanilla extract or paste
- 2 tablespoons soft butter
Brushing & dusting:
- 1 egg
- Powdered sugar to taste
Method
- In a small saucepan, add your milk and heat to a simmer over medium-low heat. In a small bowl, add egg yolk, sugar, and cornstarch, and whisk together until smooth. Add a small amount of the heated milk to your egg mixture and stir it in.
- Add the egg mixture back into the saucepan slowly while stirring, and heat until the mixture thickens. Continue to stir while cooking the cream so it doesn’t cook the eggs separately from the milk. Remove from the heat and add butter and vanilla and stir through. Pour mixture into a heat-safe bowl and cover with plastic wrap and allow to chill in the refrigerator while you make your dough.
- In a small bowl, heat your milk to lukewarm, about 100-110°F. Add about a teaspoon of your sugar and your yeast to the milk and stir. Allow the milk to sit for about 4-5 minutes to activate the yeast.
- In a medium bowl (or stand mixer bowl with dough hook), add your flour, a pinch of salt, and the remaining sugar, and whisk together. Add your activated yeast mixture, egg, and vanilla to your flour mixture and start mixing together (turn the stand mixer on to low). Start to add your butter as you mix your dough.
- When your dough starts pulling away from the bowl, turn out onto the counter and knead for about 5 minutes (or turn your speed up on your stand mixer and knead the dough with your dough hook for 5 minutes). Place your kneaded dough into a greased bowl, cover with plastic and allow to proof for about an hour or until it has doubled in size.
- Divide dough into 9 pieces and roll into small balls. Roll each ball into a long oval shape. Place about a tablespoon of vanilla cream at one end of the dough and fold over once to encase the cream inside the dough.
- With a small roller cutter or sharp knife, cut about 5-6 slits in the remaining part of the dough, careful not to cut through the edges. Continue rolling the dough up over the top of the slits, pulling the slits apart slightly. Grab each end of the roll and pull the ends together to form a crescent shape with the dough. Place each roll on a baking sheet lined with parchment paper. Cover them lightly with plastic wrap and allow them to proof again for about 20-30 minutes.
- Preheat your oven to 350°F. In a small bowl, whisk your egg, and then brush your proofed buns with egg. Bake your buns in the preheated oven for about 18-20 minutes, or until golden brown on top.
- Remove from the oven and allow buns to completely cool on the pan. Sprinkle the buns with powdered sugar and enjoy!
Nutrition
Serving: 1gCalories: 227kcalCarbohydrates: 35gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 73mgSodium: 66mgPotassium: 112mgFiber: 1gSugar: 12gVitamin A: 264IUVitamin C: 0.001mgCalcium: 64mgIron: 2mg
Video
Notes
See the post for more information, photos and tips.