Buns with Caramel Cream

Here's how:

• 1

  Day 1

  Brown the butter and let it cool.

• 2

  Beat the granulated sugar, egg yolks, and cornstarch until light and fluffy.

• 3

  Bring the milk and condensed milk to a boil, then pour it over the beaten egg mixture while stirring.

• 4

  Pour the mixture back into the saucepan and place it over heat, stirring constantly until the cream thickens. Strain the cream into a clean bowl and add the browned butter, stirring until smooth. Cover with plastic wrap and place the cream in cold water to cool it quickly.

• 5

  Store the cream in the refrigerator once it has cooled.

• 6

  Day 2

  Dissolve the yeast in the milk and water. Combine all the ingredients and knead in a mixer—3 minutes on low and about 10 minutes on high—until the dough is elastic and smooth. Double the time if you’re kneading by hand.

• 7

  Take the dough out and knead it a little by hand, shape it into a round, put it back in the bowl, and cover it with plastic wrap or a kitchen towel. Let it rest for 30 minutes at room temperature.

• 8

  Take out the dough and shape it into round buns, then place them on parchment paper. Let the buns rise in your turned-off oven with only the light on for 60–90 minutes, or under a towel at room temperature for 90–120 minutes.

• 9

  Take the buns out and let them come to room temperature, then pipe the filling from the top straight down into the buns; if you have a piping bag, it will be easier to get the cream into the buns. Preheat the oven to 225 °C.

• 10

  Bake the buns in the middle of the oven for about 10 minutes, or until they are a nice golden brown.

• 11

  Brush the warm buns with melted butter and roll them in granulated sugar.