Authentic Cream Pan Recipe (Japanese Sweet Bread)

This cream-filled bread called “Cream Pan” (Kurimpan) is one of my favorite pastries in any Japanese bakery.

Ingredients: Dough: – Flour – Sugar – Salt – Yeast – Butter – Egg yolk – Milk Custard Cream: – Egg yolks – Sugar – Flour – Cornstarch – Milk – Unsalted butter – Heavy cream

Mix milk, egg yolk.  Combine flour, sugar, salt, yeast; add milk mix.  Rest 10 mins; moisten if dry. Knead smooth. Integrate butter. Rise in greased bowl, 1 hour.

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For custard: Heat milk with some sugar on low. Whisk yolks with the rest of the sugar. Add vanilla, salt, cornstarch, and flour.

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Mix in hot milk and cook until thick. Stir in butter and chill, using an ice bath for quick cooling.

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Shaping Dough: Check dough rise with finger test. Divide into 8 pieces, shape into buns. Rest 5 mins. Preheat oven to 375F.

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Brush bread with egg yolk. Bake for 15 mins, rotating halfway.

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Remove and run a knife around the edge. Cover with plastic wrap to retain moisture.Make a hole in the center using a chopstick. Fill with custard.

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Grab the full recipe with additional info via the link below!