How to make
Start by making the dough. Warm 2/5 cup (100 ml) of milk slightly and dissolve the yeast and a spoonful of sugar in it. Mix well, no need to wait for it to activate.
Sift the flour and make a well in the middle. Pour the sugar that you dissolved in the remaining milk, oil, yeast and vanilla. Gradually knead a soft dough and put it in a sufficiently large bowl. Cover it with foil and leave it to rise for about 1 hour.
Meanwhile, prepare the egg cream. Heat the milk with the sugar and just when it is ready to boil, remove it from the heat and pour the eggs in a thin stream that you have beaten with the vanilla and flour. Return the mixture onto the stove and stir the cream for about 10 minutes or until you see that it has thickened.
Cover the cream with cling film to prevent it from drying out and leave it to cool.
Knead the dough for 2-3 minutes and let it rest for 5 minutes. Then divide it into 10 equal parts. Roll out each one into rectangles and put 2 spoons of the cream inside. Fold both ends lengthwise, then roll up starting from the narrow part.
Line a large tray with baking paper and space out the buns. Spread them lightly with water and leave them to rise again until they have doubled in size. You can cover them with a towel.
Heat the oven to 390°F (200°C). Spread the buns with water again and bake for about 15-20 minutes or until nicely browned. Around the 7th minute you should reduce the degrees to 360°F (180°C).
Spread the baked buns as soon as you take them out. Leave them to cool and sprinkle them with powdered sugar.
The Puffy Vanilla Cream Buns are amazing!
