Melt-in-Your-Mouth Cream Morning Buns
Melt-in-Your-Mouth Cream Morning Buns
Perfect for Kids’ Snacks! These Cream Morning Buns Literally Melt Away
I wasn’t sure how these cream morning buns would turn out while making them. I initially thought they’d taste similar to buns made with regular milk. Many recipes use a lot of milk or water and just a little cream, but I flipped that, using a generous amount of cream. As I was mixing the dough, I realized there must be a reason why others use less cream! It made me chuckle at my own fearless, albeit naive, actions as a beginner baker. However, the taste was beyond anything I could have imagined. I thought I had completely ruined them because the dough wasn’t behaving as expected, but the flavor turned out to be fantastic! These incredibly soft cream morning buns simply dissolve in your mouth, making them an unparalleled snack, especially for children. Bake them and enjoy! Stay healthy today~♡
Morning Bun Ingredients- 300g Bread Flour (high-protein flour suitable for baking)
- 6g Active Dry Yeast (a leavening agent to make the dough rise)
- 200g Heavy Cream (adds richness, moisture, and a tender crumb)
- 40g Milk (adjusts dough hydration and contributes to softness)
- 30g Sugar (provides sweetness and aids yeast activity)
- 5g Salt (enhances flavor and strengthens gluten structure)
- 10g Olive Oil (improves dough elasticity and tenderness)
- Egg Wash (for brushing the tops, creates a golden sheen when baked)
- Powdered Sugar (for dusting the finished buns)
Cooking Instructions
Step 1
In a large bowl, combine the bread flour, active dry yeast, sugar, and salt. Mix them lightly. Then, add the heavy cream, milk, and olive oil. Mix until a shaggy dough forms. Knead the dough by hand or with a stand mixer for about 10-15 minutes, until it becomes smooth, elastic, and passes the windowpane test (you can stretch it thin without tearing, forming a translucent sheet).
Step 2
Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it undergo its first fermentation in a warm place (around 77-86°F or 25-30°C). Allow it to rise until doubled in volume, which typically takes about 1 hour. To check if it’s ready, gently poke the dough with a floured finger; if the indentation remains, the first rise is complete.
Step 3
Gently deflate the dough after the first fermentation by pressing it down. Transfer the dough to a lightly floured work surface. Divide it into your desired number of portions (e.g., 6-8 buns) and shape each portion into a ball. Let them rest, covered, for about 10 minutes. After resting, shape the dough balls into your preferred morning bun form (e.g., roll into logs and tuck the ends, or form into round buns).
Step 4
Place the shaped dough pieces onto a baking sheet or into a baking pan, ensuring they have some space between them. Cover them loosely with plastic wrap or a damp cloth and let them undergo their second fermentation in a warm place. Allow them to rise until they are about 1.5 to 2 times their original size, typically taking 40 minutes to 1 hour. While the buns are proofing, preheat your oven to 350°F (180°C).
Step 5
Once the second fermentation is complete, gently brush the tops of the buns with egg wash. This will give them a beautiful golden sheen and attractive color after baking. Bake in the preheated 350°F (180°C) oven for approximately 28 minutes, or until the tops are golden brown and the buns sound hollow when tapped on the bottom. Baking times may vary slightly depending on your oven.
Step 6
Remove the baked buns from the oven and let them cool slightly on a wire rack. While still warm but not hot, use a sieve to dust the tops generously with powdered sugar for a delightful finish. These cream morning buns are best enjoyed warm, when their texture is exceptionally soft and tender.
