Vanilla Buns

Step 1: In a small saucepan, combine the tangzhong ingredients. Whisk and cook over medium heat until it becomes a thick paste. Remove from the heat to let cool slightly. In a small bowl, combine the warmed milk and yeast. Let sit for 10 minutes to bloom. In the bowl of a stand mixer (or in a large bowl if mixing by hand,) whisk together the bread flour, kosher salt and granulated sugar. Add the tangzhong, yeast mixture, vanilla bean paste, egg and egg yolk. Mix on medium-low until incorporated. Gradually add the butter, one tablespoon at a time, until incorporated. Mix with the dough hook on medium speed for 6-8 minutes. When the dough starts looking smooth, conduct the windowpane test. Pinch off a small bit of dough. Slowly pull the dough out from the center with your fingers. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not ready yet. Beat for 1 more minute, and test again. When the dough passes the test, transfer to a large greased bowl and cover. Let rise until doubled, about 1 to 1 ½ hours.

Step 2: While the dough is proofing, make the pastry cream. Combine the milk and vanilla in a medium saucepan over medium heat until simmering. Remove from heat. Combine the granulated sugar and egg yolks in a medium bowl. Whisk by hand until light yellow and fluffy. Add flour and cornstarch and whisk until thoroughly combined and lightened in color even further. Very slowly stream in the warmed vanilla milk with a ladle while whisking vigorously to prevent cooking the eggs. Continue slowly adding in the milk mixture until it is all combined. Return the entire mixture to the medium saucepan and place over low heat. Whisk constantly until the pastry cream has thickened to a pudding consistency (coats the back of a spoon). This can take 5+ minutes. Remove from the heat promptly and transfer to a heatproof bowl. Cover the surface with plastic wrap to prevent a skin from forming. Place the bowl over a larger bowl with ice and place in the refrigerator to cool for at least 2 hours.

Step 3:  Lightly grease or flour a clean work surface. Punch down the dough and dump onto the work surface. Divide the dough into 8 even pieces (84g each), roll into balls and cover for 5 minutes to rest the gluten. Working with one ball at a time, use a rolling pin to flatten the dough into an oval shape (4-5 inches long and 3 inches wide). Roll up the dough from the long side into a log. Pinch the seam to seal it. Place seam side down on the prepared baking sheet. Repeat with the remaining dough balls. Cover with an inverted baking sheet and proof for 1 hour. Preheat the oven to 375°F. Gently brush the buns with the egg wash mixture. When you put the tray in the oven you’ll want to introduce some moisture, either by spraying water inside the oven with a spray bottle, or by placing a ramekin with a few ice cubes onto the wire rack next to the tray. Bake for 15-18 minutes or until golden brown and the interior temperature reaches 190°F. Let cool on a wire rack.

Step 4: In the bowl of stand mixer or in a large bowl with beaters, combine the heavy cream, powdered sugar and vanilla bean paste. Beat together until stiff peaks form. Transfer to a piping bag fitted with a piping tip, if desired. With a serrated knife or sharp chef knife, make a cut in the center of each bun. Remove a bit of the bread to make room for cream. Spoon or pipe some of the chilled pastry cream into the centers of the buns, then pipe the whipped cream on top. Dust with powdered sugar and serve.