Milk Bread Cream Buns: A Sweet and Light Delicacy

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Cover and prove again for 30 minutes. Preheat the oven to 180°C (350°F) fan.
7. Brush the buns with plant milk and bake for 20-25 minutes until golden brown. Cool on a rack.
8. For the Chantilly cream, whip vegan cream and icing sugar until it forms stable peaks.
9. 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!