Fresh yeast buns with cream inside

Step-by-step preparation

Cooking time: 2 hr 40 mins

1. STEP 1

   

   Ingredients

2. STEP 2

   

   Dissolve yeast in warm milk and add sugar.

3. STEP 3

   

   Melt the butter and add to the milk along with the egg.

4. STEP 4

   

   Sift the flour and add it little by little to the milk mixture and knead the dough.

5. STEP 5

   

   Knead the resulting dough until smooth and leave in a warm place to rise for 1 hour.

6. STEP 6

   

   Let's start with the filling.

7. STEP 7

   

   Mix the egg with sugar (you can add vanilla sugar if you wish). Instead of one whole egg, you can take two yolks - the taste of the cream will be richer.

8. STEP 8

   

   Add starch.

9. STEP 9

   

   And milk. Place the resulting mixture on the fire and cook until thickened, stirring constantly.

10. STEP 10

    

    Add pieces of butter to the resulting cream and stir until it is completely dissolved. The cream should be thick, otherwise during baking it will simply be absorbed into the dough. Leave the finished cream to cool.

11. STEP 11

    

    Divide the risen dough into equal balls.

12. STEP 12

    

    Roll each bun into an oval. Place a spoonful of cream on one edge of the oval, and cut the dough on the other side into strips (I cut it straight into strips, but it’s easier to cover the cream first, and then cut the remaining dough).

13. STEP 13

    

    Carefully cover the cream with dough.

14. STEP 14

    

    Roll the bun so that the strips are on top.

15. STEP 15

    

    Leave the buns to rise for 20 minutes. Before baking, grease the buns and bake at 180 C for 20 minutes until done.

16. STEP 16

    

    Let the finished buns cool completely.

17. STEP 17

    

    Bon appetit!

Comments on the recipe

Natasha

18.12.2023

4.7

Baking buns is very easy if you follow the recipe strictly. The yeast must be fresh. They must first be diluted in milk, then the dough will rise faster and we will know if they are good. The flour should always be sifted before kneading the dough, that is, enriched with oxygen. The finished dough should always rise at least three times. If you follow these basic rules, your baking will always be successful.

Maslova Tatyana

18.12.2023

4.6

Irisha, thanks for the recipe, I’ve been thinking about making buns with custard for a long time, but I can’t get around to it. And yours are so delicious that they inspire you to get up to the stove and still treat yourself to delicious pastries.

Tatiana

18.12.2023

4.9

very good recipe, can you tell me if it is possible with potato starch or not?

Irina

18.12.2023

5

Is it possible with potato starch?

Ira

18.12.2023

4.7

Irisha, very tasty pies, special thanks for the idea of ​​pinching the dough with cream first, the cream won’t spread that way!

Love

18.12.2023

4.6

It took a lot more flour, not 250 grams. Let's see what happens. I love precise recipes.

krodaka

18.12.2023

4.9

Yes, the dough is very cool, I’m making it for the second time in a row. I also needed more flour, I used the French thing. But overall great! As for the Cream, it is not classic, but it still turned out excellent.