In a medium sized bowl, stir the flour with the yeast. Make a well in the center of the dry ingredients and pour in the water.
With a plastic scraper or wooden spoon, work the flour into the liquid, until
all the flour has been moistened. Place into a medium sized container that has been
lightly oiled, cover, and let
it sit (ferment) at room temperature for 12 - 14 hours. During that time it
will double in size and become nice and spongy.
a large bowl, stir the flour with the yeast, salt, sugar, and dried milk powder.
Pour the cold water into
the bowl of your electric stand mixer, fitted with the dough hook. Then add the
Sponge (cut into pieces), the egg, and the flour mixture. Knead the dough on 1st speed for 5
minutes. Increase your mixer speed to 2nd speed and continue to knead the dough
for about 4 to 5 minutes or until the dough cleans the bowl and is smooth, elastic,
and a little sticky.
(If the dough is too sticky, knead it a minute or two longer.) Add the butter and continue to knead the dough, on 2nd
speed, for another 3 to 5 minutes or until the dough cleans the bowl and is
smooth and elastic. The dough will be a little sticky.
Place your dough in a large
bowl that has been lightly oiled. Cover
with plastic wrap and let sit (ferment) at room temperature (about 75 degree F)
(24 degree C) for one hour.
Next, turn out your dough onto a
lightly floured surface. You want the top of the dough to now be on the bottom.
Lightly flour the top of your dough and with the palms of your hands flatten the
dough slightly. Then divide the dough into 12
equal pieces (about 73 grams each). When you divide the dough use a
pastry scraper or knife and cut, don't pull or stretch, the dough. Then, working
with one piece of dough at a time, flatten the dough into a round. Next, take
the edges of the dough and fold them into the center and gently seal. Then flip
your dough over so the smooth side is facing up. With the palm of your hand
rotate the ball of dough, on an unfloured surface, to create surface tension and
to seal the edges of the dough completely. Place the Buns on a baking
sheet, that has been lined with parchment paper. Cover the pan with plastic wrap
that has been lightly oiled or sprayed with a non stick vegetable spray and let proof at room temperature for
1/2 hours. (If you lightly press into the dough, your finger will leave a
Egg Wash: In a small
bowl, whisk the egg yolk with the cream.
Meanwhile, preheat your oven to
F (200 degree C).
When the Buns are ready to
bake, remove the plastic wrap. With a pastry brush, lightly brush the Buns with the egg wash. Bake for about 14 - 16
minutes or until the
Buns are golden brown. If you tap the Bun it will sound hollow. About halfway
through baking, turn your pan front to back to promote even baking. Remove from
oven and place on a wire rack.
Let the Buns cool completely before cutting and filling with the whipped cream.
Whipped Cream: In
the bowl of your electric stand mixer, fitted with the whisk attachment (or with a hand mixer, or by hand
with a wire whisk), place the whipping cream, sugar, and vanilla extract and
whip until stiff peaks form. Place the whipped cream in a pastry bag, fitted with
a large star tip (#1M).
Cream Buns: Using a
sharp knife, horizontally cut the tops off of each Bun. Pipe swirls of the
whipped cream on the bottom half of the Bun. Dust the tops of the Buns with powdered sugar
and place on the whipped cream. Best
eaten the day they are made, but they can be covered and stored in the
refrigerator for a day or two. The unfilled Buns can be frozen for one month.