Ingredients

For the buns

350 g (2⅔ cups) All purpose flour

6 tbsp Sugar

7 g (1 packet) Dried yeast

⅔ tsp Salt

210 g (¾ cup + 3 tbsp) Warm milk

60 g  (½ stick) Soft butter

2 tsp Vanilla paste / extract

Powdered sugar to dust on top

For the cream filling

350 g (13 oz)Heavy Cream

2 - 3 tbsp Sugar, depending how sweet you like your cream

1 tsp Vanilla extract

Method

For the buns

In a large bowl combine flour, sugar and salt together.

Warm the milk and add the yeast.

Combine the dry ingredients and wet ingredients.

Knead the dough on a work surface for 10-15 minutes. If you choose to use a stand mixer knead the dough on high for 3 minutes.

Add the softened butter and vanilla continue kneading the dough for another 3 minutes or until the butter is fully combined.

Transfer the dough to a greased bowl, cover and allow the dough to rise for 2 hours.

Shape the buns and place them onto a baking sheet lined with parchment paper.

Bake the buns in a preheated oven at 160°C (320°F) for 18-20 minutes.

For the cream filling

Whip heavy cream with sugar and vanilla.

Tips

Fill buns just before serving.

Once the buns cool, store them in a ziplock bag to keep them soft.