Portuguese Cream Buns
Soft buns filled with a rich, silky custard cream—a heavenly Portuguese-inspired pastry that's perfect any time.
Ingredients
13 items- bread flour 250 g
- granulated sugar 40 g
- salt 3 g
- active dry yeast 4 g
- egg 1
- milk 120 ml
- unsalted butter 30 g
- egg yolks 2
- granulated sugar 30 g
- cornstarch 15 g
- milk 200 ml
- vanilla extract a few drops
- unsalted butter 10 g
Nutrition
Steps （8 steps）
Mix bread flour, sugar, salt, and yeast. Add egg and warm milk, knead into a smooth dough, about 10 minutes.
Add softened butter and knead for 15 minutes until the dough passes the windowpane test (stretches thin translucent).
Place dough in a bowl, cover, and let rise in a warm place for 60 minutes until doubled (finger hole doesn't spring back).
Meanwhile, make custard: beat egg yolks with sugar, add cornstarch. Heat milk to simmer, pour into yolk mixture, whisk, return to pan and cook over medium heat, stirring until thick. Remove from heat, add butter and vanilla, cool.
Punch down dough, divide into 8 pieces, shape into balls, cover and rest for 15 minutes.
Roll each piece into a circle, spoon some custard in center, pinch edges to seal. Place seam-side down on baking sheet. Brush tops with egg wash.
Proof the buns for about 40 minutes until puffy and about 1.5 times original size.
Preheat oven to 180°C/350°F. Bake for 15-18 minutes until golden brown. Cool on a wire rack.
Tips
Knead to windowpane for soft texture; cool custard completely before filling to avoid leakage; adjust baking time based on your oven.
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