Hello everyone, I hope you are all well.

These sweet buns are filled with a vanilla pastry cream filling, and topped with sugar glaze and coconut…

Here is the recipe, enjoy!


Deluxe Vanilla Buns:

  • 4 tablespoons tepid water
  • 6 tablespoons (85 g) soft butter
  • 3 oz. (90 g) vanilla pudding powder
  • 1 cup + 1 tablespoons (250 ml) cream or milk
  • 2 eggs
  • 2/3 cup (150 g) regular sugar
  • 1 teaspoon salt
  • 4 cups (500 g) all-purpose flour
  • 1 3/4 oz. (50 g) fresh yeast

Heat the cream or milk and tip in the butter to melt.

Dissolve the yeast in the tepid water.

Put the flour and vanilla pudding powder into a mixing bowl. I use Jell-O French Vanilla.

The pudding powder makes the buns softer and fluffier…

Add both eggs.

Add the sugar and the butter/milk mixture…

…and the dissolved yeast.

Knead the dough for quite some time…

…until the dough is smooth and elastic.

Cover with a clean tea towel and leave to rise until doubled or tripled in size.

Tip out onto a floured work surface.

Divide the dough into 20 equally sized pieces.

Shape the pieces of dough into balls and arrange on lined baking trays, remember to leave some space in between to allow for proving.

Cover with the tea towel again and leave to prove while you get on with the vanilla pastry cream.

Vanilla pastry cream:

  • 1 1/4 cup (300 ml) heavy cream
  • 3 egg yolks
  • just under 1/2 cup (100 g) regular sugar
  • 1 vanilla bean, split in half lengthways and seeds scraped out
  • 2 tablespoons corn starch

Put the egg yolks and corn starch into a bowl.

Pour 1/4 cup (50 ml) of the cream and whisk until everything is well blended. Set aside.

Put the rest of the cream into a saucepan with the sugar and vanilla seeds.

Bring to the boil and cook for about a minute, stirring all the time.

Add about one-third of this cooked mixture to the egg yolk mixture you made earlier, stir well.

Then pour everything back into the saucepan and place it on the heat, whisk well for about a minute.

The mixture should be a lot thicker by now.

Pour the vanilla pastry cream into a bowl, cover the surface with plastic wrap and chill.

I just love this!

Back to the buns…

Make a small indention in the middle of each bun (I used a melon ball scoop for this), and drop a spoonful of vanilla cream in the center.

It’s so worth making homemade pastry cream!

Repeat with all the buns…

Reserve about half the pastry cream for later.

Brush the buns with a lightly beaten egg.

Bake in a 350 F (180 C) oven for about 15-20 minutes.

The result: super yummy vanilla buns…

Add another teaspoon of the pastry cream to each bun…

Serve these as they are, or decorate with a sugar glaze and some shredded coconut.

  • 1 1/4 cup (150 g) powdered sugar
  • 1-2 tablespoons milk

Mix until smooth and spread 1-2 teaspoons on top of each bun.

Then sprinkle with some coconut.

Delicious with a cup of coffee…

I hope you are inspired to start baking!

Hugs from me to you.


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