Description
Delight in these fluffy Italian Cream Buns that are soft, lightly sweetened, and filled with luscious homemade whipped cream. Perfect as a sweet treat for breakfast or an indulgent dessert, these buns boast a tender crumb and a rich, creamy filling dusted with powdered sugar for a classic Italian bakery experience.
Ingredients
Scale
Dough Ingredients
- 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
Filling Ingredients
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Finishing
- Extra powdered sugar, for dusting
Instructions
- Activate Yeast: In a bowl, combine warm milk, sugar, and yeast. Let the mixture sit undisturbed for 5–10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Make Dough: Stir in the softened butter, egg, salt, and gradually add the flour to the yeast mixture. Mix until a soft dough forms, then knead the dough on a lightly floured surface for 8–10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot until it doubles in size, about 1 hour.
- Shape Buns: Punch down the risen dough to release air. Divide the dough into 8 equal portions, shape each into a round bun, and arrange them on a baking sheet. Cover and let them rise again for 30 minutes to puff up.
- Bake: Preheat the oven to 350°F (175°C). Bake the buns for 18–20 minutes or until they turn golden brown on top. Remove them and allow them to cool completely on a wire rack.
- Prepare Filling: Whip the heavy cream with powdered sugar and vanilla extract using a mixer until stiff peaks form, indicating a thick and stable whipped cream.
- Assemble: Once buns have cooled, slice each bun horizontally and generously fill with the whipped cream. Replace the tops and dust the filled buns with additional powdered sugar before serving.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Kneading time is important for gluten development, which gives the buns their soft texture.
- Allow the buns to cool completely before filling to prevent the cream from melting.
- For best flavor, use freshly whipped cream and high-quality vanilla extract.
- You can store the baked buns in an airtight container for up to 2 days; add the cream filling just before serving.
