Experience the delight of homemade Milk Bread Cream Buns, a perfect blend of sweet, light enriched dough and luscious Chantilly cream. These buns are a testament to the joy of baking, offering a rewarding treat for those days when you have extra time to indulge in the kitchen.
Why You'll Love This:
These Milk Bread Cream Buns are ideal for those who appreciate the finer things in baking. The process, while slightly more intricate, results in a wonderfully soft and fluffy bun filled with a rich, vegan-friendly cream. It's a delightful project for any baking enthusiast or anyone looking to impress with their culinary skills.
Perfect Occasion:
Perfect for a leisurely Sunday, a special brunch, or as a delightful treat to share with family and friends. These buns are not just a dessert but an experience to savor and enjoy.
Milk Bread Cream Buns
For the Dough Starter:
- 20g flour
- 100ml water
For the Dough:
- 250g strong white bread flour
- 13g dried coconut milk powder
- 3.5g fast action dried yeast
- 23g caster or granulated sugar
- 3.5g salt
- 130ml plant milk (room temperature), plus extra for glazing
- 30g vegan butter (cubed and softened)
- Oil for greasing
For the Chantilly Cream:
- 100ml vegan double cream or coconut cream
- 1 heaped tablespoon icing sugar
Instructions:
- Start by making the dough starter. Combine 20g flour and 100ml water in a pan over medium heat, whisking to avoid lumps. Cook until it reaches a thick, curd-like consistency, then cool in the fridge.
- In a stand mixer or large mixing bowl, combine bread flour, coconut milk powder, yeast, sugar, and salt, ensuring the salt and yeast don't touch. Mix these dry ingredients.
- Add the cooled starter and plant milk to the dry ingredients. Mix on low, then add softened vegan butter. Mix for 5 minutes until butter is fully incorporated. If kneading by hand, knead for about 10 minutes until the dough is tacky, not sticky.
- Let the dough prove in an oiled, covered bowl in a warm place until doubled in size (about 1 hour). Line a baking tray with parchment paper.
- Divide the dough into five pieces. Roll each into a rectangle, roll up like a Swiss roll, then shape into a ball. Place on the prepared tray.
- Cover and prove again for 30 minutes. Preheat the oven to 180°C (350°F) fan.
- Brush the buns with plant milk and bake for 20-25 minutes until golden brown. Cool on a rack.
- For the Chantilly cream, whip vegan cream and icing sugar until it forms stable peaks.
- Slice the buns diagonally from the top, without cutting all the way through, and fill with cream. Smooth with a spatula.
Enjoy these heavenly Milk Bread Cream Buns, a delightful blend of soft bread and creamy filling that's sure to bring joy to your day!