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Bakery-Style Cream Bun at Home – Better than Shop! 😍

perfected recipe very clearly (fried bun + your special cream filling):
🌸 For the Bun (Liquid Batter)
• Warm milk – 1 cup (250 ml)
• Sugar – 3 tbsp
• Instant yeast – 1 tsp
• Egg – 1
• Refined oil or melted butter – 2 tbsp
• Salt – ¼ tsp
• Vanilla essence – ¾ tsp
• All-purpose flour (maida) – around 2½ – 3 cups (to make a thick pourable batter)

⸻

🌸 For the Special Buttercream Filling
• Unsalted butter – ½ cup (100 g) (soft, room temp)
• Vanilla essence – 1 tsp
• Milk powder – 2 tbsp
• Powdered sugar – as required for sweetness (about ¾–1 cup)
• Fresh cream – 2 tbsp (optional)
• Whipping cream (liquid, chilled) – 3 tbsp

⸻

📝 Method

1. Make the Bun Batter
1. Mix warm milk, sugar, and yeast. Rest 5 mins until frothy.
2. Add egg, oil/butter, salt, and vanilla. Mix.
3. Add flour gradually and mix to form a thick flowing batter (like idli batter, not dough).
4. Cover and rest 1 hour until bubbly.

2. Fry the Buns
1. Heat oil in a deep kadai. Place a small tawa (kaila) inside oil to preheat.
2. Pour one ladle batter onto the hot tawa.
3. Using a spoon, wash hot oil over the top until bun puffs up and edges separate.
4. Release bun into oil, fry till light golden, and remove.
5. Repeat with remaining batter.

3. Prepare the Cream
1. Beat soft butter until creamy.
2. Add vanilla, milk powder, and powdered sugar gradually. Beat fluffy.
3. Add optional fresh cream → beat.
4. Finally, add liquid whipping cream (3 tbsp, chilled) → beat again until smooth, light, and airy.
5. Taste and adjust sugar. This gives the perfect rich but soft bakery cream.

4. Assemble
1. Cool fried buns completely.
2. Make a slit in each bun (don’t cut fully).
3. Fill generously with prepared cream.
4. Dust with powdered sugar.

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