Description
Italian Cream Buns are soft, fluffy buns filled with a luscious mascarpone and whipped cream filling, enriched with shredded coconut and nuts for extra texture and flavor. These sweet buns are perfect for breakfast or dessert and are topped with melted butter and powdered sugar for a delightful finish.
Ingredients
Scale
Dough:
- 1 cup warm milk (about 110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 3 cups all-purpose flour (plus more for kneading)
- 1 teaspoon salt
- 1 large egg
- ¼ cup unsalted butter, softened
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans or walnuts (optional)
Cream Filling:
- ½ cup heavy cream
- ½ cup mascarpone cheese or cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Topping:
- 2 tablespoons melted butter
- Extra powdered sugar for dusting
Instructions
- Activate Yeast: In a large bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5–10 minutes until foamy, indicating the yeast is active.
- Make Dough: Add the remaining sugar, flour, salt, egg, and softened butter to the yeast mixture. Mix until a soft dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic, or mix with a dough hook for 5–6 minutes.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour or until doubled in size.
- Add Coconut and Nuts: Punch down the dough and gently fold in the shredded coconut and nuts if using.
- Shape Buns: Divide the dough into 10–12 equal pieces and shape into smooth balls. Place them on a parchment-lined baking sheet, cover, and let rise for another 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the buns for 18–20 minutes, or until they turn golden brown on top.
- Butter Topping: Remove the buns from the oven and brush the tops immediately with melted butter. Allow the buns to cool completely.
- Prepare Cream Filling: Whip the heavy cream until soft peaks form. In a separate bowl, beat the mascarpone (or cream cheese), powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined.
- Assemble Buns: Slice each cooled bun horizontally, fill with a spoonful of the cream filling, and dust the tops with powdered sugar before serving.
Notes
- For extra flavor, toast the shredded coconut lightly before adding it to the dough.
- These buns are best enjoyed the same day for optimal freshness.
- You can store the buns and the cream filling separately and assemble just before serving to keep the buns from getting soggy.
