Hi everyone! I’m back with a new recipe!
Here’s to you the perfect winter little treat: super soft cream buns, known as “clouds” or “snowflakes”, because they literally melt in your mouth! I bet you’ll love them!
For the buns:
- 225gr flour;
- 40gr sugar;
- 40gr butter;
- 4gr brewer’s yeast powder;
- 85gr milk;
- 40gr water;
- a pinch of salt;
- Some drops of vanilla extract.
For the cream:
- 2 Tablespoons sugar;
- 2 Tablespoons corn starch;
- vanilla extract;
- 125ml Milk;
- 300ml heavy cream.
- In the bowl of a stand mixer mix all the ingredients together (except butter) with the flat beater, then replace the flat beater with the dough hook and add the butter in three times.
- When the dough is ready, let it rise for 2 hours in the oven to 30C.
- After two hours, cut the dough into small pieces (20gr each one) and shape the balls.
- Transfer the balls on a baking sheet sprayed with cooking spray, cover it with plastic wrap and let it rise again in the oven for 30 minutes to 30C.
- Meanwhile, prepare the cream: Heat the milk, and put the other ingredients (sugar, corn starch and vanilla extract) in a saucepan. Pour the warm milk on them and stir well. Bring the saucepan on low heat and stir trying to eliminate lumps. The cream will be ready when thickened. Let cool.
- Preheat the oven to 170C.
- Beat the heavy cream until stiff, then add it to the other cream.
- Bake the buns at 170C for 7/8 minutes until golden, and when they’re still hot, fill them with the cream, preferably using a piping bag with a spout syringe.