Cream Cheese Filled Buns Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">7g instant dry yeast (1 packet)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">250ml warm milk (around 38°C)</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">300g full-fat cream cheese, softened</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 1 lemon (optional)</li><li class="ingredients-single-item">For the egg wash:</li><li class="ingredients-single-item">1 egg beaten with 1 tbsp milk</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">15g powdered sugar for dusting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">Large baking tray (40cm x 30cm)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Piping bag with round tip (or zip-lock bag)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the dough. In the bowl of your stand mixer, combine the flour, sugar, yeast, and salt. Mix briefly with a spoon to combine. In a separate bowl, whisk together the warm milk, softened butter, and eggs until well combined. The warm milk (38°C/100°F) activates the yeast while keeping the temperature low enough not to cook the eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the wet ingredients into the dry ingredients. Using the dough hook attachment, mix on low speed for 2 minutes until everything comes together. Increase to medium speed and knead for 8-10 minutes until you have a smooth, elastic dough that pulls away from the sides of the bowl. The dough should be slightly tacky but not sticky – this indicates proper gluten development for soft, fluffy buns.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size. The slow rise allows flavor development and creates that distinctive yeasty aroma.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is rising, prepare your cream cheese filling. In a medium bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg yolk, flour, vanilla extract, and lemon zest (if using), and mix until well combined. The flour helps stabilize the filling during baking, preventing it from becoming too runny. Transfer to a piping bag or zip-lock bag and refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled in size, gently punch it down to release any air bubbles. Turn out onto a lightly floured surface and divide into 12 equal portions (about 75-80g each). For perfectly even buns, weigh each portion with a kitchen scale.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Take each portion and flatten it into a 10cm circle with your palms. If the dough springs back too much, let it rest for 5 minutes to relax the gluten before trying again. Snip the corner off your piping bag and pipe about 1-1.5 tablespoons of cream cheese filling into the center of each circle.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully bring the edges of the dough up and over the filling, pinching firmly to seal completely. Place the bun, seam-side down, on your work surface and gently cup your hands around it, rotating to create tension and form a smooth ball. This tension will help the buns hold their shape during the second rise and baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the filled buns on a parchment-lined baking tray, leaving about 5cm between each one to allow for expansion. Cover loosely with plastic wrap or a clean kitchen towel and let rise for another 30-45 minutes until puffy and almost doubled in size. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before baking, gently brush the tops of the buns with egg wash, being careful not to press too hard which could deflate them. The egg wash creates that beautiful golden-brown shine on the finished buns.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 18-20 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom. If they're browning too quickly, loosely cover with aluminum foil for the remaining baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack. These buns are delicious warm, when the filling is still slightly gooey, but ensure they're not piping hot before biting into them, as the cream cheese filling retains heat longer than the bread portion.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>If desired, dust lightly with powdered sugar just before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 160°C oven for 5-7 minutes or microwave individual buns for 15-20 seconds until just warm.</li></ol>