Description
Italian Cream Buns are soft, fluffy buns filled with sweet vanilla whipped cream and dusted with powdered sugar. Perfect for a delightful dessert or an indulgent snack, these buns combine a tender yeast dough with rich whipped cream, offering a light yet flavorful treat.
Ingredients
Scale
Dough
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, softened
- 1 egg
Whipped Cream Filling
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Finishing
- Extra powdered sugar, for dusting
Instructions
- Activate yeast: In a bowl, combine warm milk, sugar, and active dry yeast. Allow the mixture to sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active and ready.
- Make dough: Stir in softened butter, egg, salt, and all-purpose flour into the yeast mixture. Mix until a soft dough forms, then knead on a floured surface for 8 to 10 minutes until the dough is smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place until it doubles in size, about 1 hour.
- Shape buns: Punch down the risen dough to release air. Divide it into 8 equal pieces and shape each into a smooth bun. Arrange the buns on a baking sheet, cover, and let them rise again for 30 minutes until puffed.
- Bake buns: Preheat the oven to 350°F (175°C). Bake the buns for 18 to 20 minutes or until golden brown. Remove from the oven and cool completely on a wire rack.
- Prepare whipped cream filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, ensuring the cream holds its shape well for filling.
- Assemble and serve: Slice each cooled bun horizontally, fill generously with the whipped cream, then dust the tops with extra powdered sugar just before serving for a beautiful finish.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Kneading the dough thoroughly is key to achieving a soft and fluffy texture.
- Whip the cream in a chilled bowl to help it reach stiff peaks faster and stay stable.
- You can substitute heavy cream with whipping cream, but the texture may be lighter.
- Serve buns the same day for best freshness; whipped cream can cause them to become soggy if stored too long.
