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.


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


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


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


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


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.


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