Sweet Cream Buns
Submitted by birdie
Pillowy soft yeast buns enriched with cream, eggs, and a touch of corn syrup, brushed with butter and finished with a sweet cream glaze. Makes 4 dozen and freezes beautifully.
YIELD
4 dozenPREP
2 hrsCOOK
20 minREADY
3 hrsThese are the kind of buns that disappear from the kitchen counter before they’ve even cooled.
The dough is rich and tender, built on a base of cream, eggs, and light corn syrup that gives it a subtle sweetness and impossibly soft texture.
After two rises and a quick bake, you brush the tops with a mixture of cereal cream and sugar, then pop them back in the oven for a final five minutes to set that glossy, slightly sticky glaze.
The recipe makes a generous four dozen, which sounds like a lot until you realize how fast they vanish. Good news: they freeze like a dream.
Kitchen Tips
- Make sure the hot water cools to lukewarm before adding the yeast mixture, or you’ll kill the yeast
- Don’t skimp on the two rises. That patience is what gives these buns their cloudlike texture
- Cut the dough into even pieces using a bench scraper and a kitchen scale for uniform buns
- Brush melted butter on the tops before the final rise for an extra-golden, buttery crust
- Cool completely before freezing in zip-top bags. Reheat in a low oven straight from frozen
Ingredients
Directions
Dissolve sugar in lukewarm water, add yeast and let stand 10 minutes.
Beat eggs until foamy and add cream, syrup and salt.
Stir in hot water.
When mixture is lukewarm add yeast and ⅓ of the flour.
Beat 2 minutes with an electric mixer.
Add remaining flour and knead until smooth.
Place in a buttered bowl and grease the top with butter.
Cover and let rise 1 hour in a warm place.
Mix down and let rise again ½ hour.
Punch down an cut dough into 48 pieces.
Forminto buns and place well apart on greased cooky sheets or shallow bake pans.
Brush tops with melted butter.
Let rise 1 hour.
Bake for 12 to 15 minutes or until light brown at 375℉ (190℃).
Meanwhile, mix cereal cream and sugar together.
Brush tops with this mixture and return to the oven for 5 minutes.
Buns may be cooled and frozen.
Reheat to serve.
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