Servings: 14 Buns
Calories: 311kcal
Equipment
- 1 Oven
Ingredients
- 4 cups (500g) Flour
- 2 tablespoons (25g) Sugar
- 2 tablespoons (25g) Sugar
- 1 teaspoon Salt
- 1 tablespoon Instant-dry yeast
- 1 teaspoon Salt
- 1 cup (240ml) Milk
- 2 tablespoons (40g) Honey
- 1 Egg
- 1 teaspoon Vanilla extract
- 1/4 cup (60ml) Oil
- 1 teaspoon Orange zest/Lemon zest
- 1 Egg
- 1 tablespoon Milk
- 1 1/2 (360ml) Heavy cream
- 1/4 cup (30g) Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Place the flour, sugar, yeast, and salt in a sizable bowl or the bowl of a stand mixer, and stir. In a well, combine the milk, honey, egg, oil, vanilla bean paste, and orange or lemon zest. Blend until dough forms. The dough should be smooth, soft, and elastic after 7-8 minutes of kneading.
- Put the dough in a bowl that has been lightly greased, cover it, and let it rise for approximately an hour or until it has doubled in size.
- Form each of the X (80g) pieces of dough into a ball. Place the balls on a baking sheet covered with parchment paper, giving them room to rise between each one. Allow to rise for about an hour, covered with a fresh towel, until it has doubled in size.
- Preheat oven to 350F (180C).
- 1 egg and 1 tablespoon milk are whisked together in a small bowl. Apply egg wash to each bun.6. Bake the buns until golden brown, about 15 minutes.
- Allow to cool completely.
- Whip heavy cream, vanilla extract, and powdered sugar in a big bowl to make the cream. Whip until firm peaks appear. Place in a piping bag.Cut each bun only across the top; leave the base intact. The cream should be used to fill and smooth each bun.
- Top each bun with powdered sugar and serve with hot tea.
Video
Nutrition
Calories: 311kcal | Carbohydrates: 21g | Protein: 54g | Fat: 21g | Saturated Fat: 32g | Polyunsaturated Fat: 54g | Trans Fat: 23g | Cholesterol: 22mg | Sodium: 32mg | Fiber: 12g | Calcium: 155mg | Iron: 3mg
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