Japanese Cream Pan

Instructions

1. Prepare the custard cream
   In a medium saucepan, heat milk until steaming but not boiling. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour half the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan with remaining milk and cook over medium heat, stirring continuously until thickened (about 3-4 minutes). Remove from heat, stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap directly touching the surface, and refrigerate for at least 2 hours.
2. Make the bread dough
   In a large mixing bowl, combine bread flour, sugar, salt, and yeast. Add the egg and warm milk, mixing until incorporated. Add the softened butter and knead until the dough is smooth and elastic, about 8-10 minutes. The dough should be tacky but not sticky. Form into a ball and place in a lightly greased bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.
3. Shape the rolls
   Punch down the dough and divide into 8 equal pieces (about 85g each). Shape each piece into a ball and let rest, covered, for 15 minutes. Flatten each ball into a 4-inch disc. Place 2-3 tablespoons of chilled custard in the center of each disc. Gather the edges, pinching them together firmly to seal completely. Place seam-side down on a parchment-lined baking sheet, leaving 2 inches between each bun.
4. Second rise and baking
   Cover the shaped buns with a clean kitchen towel and let rise for 30-40 minutes until puffy. Preheat oven to 350°F (175°C). Gently brush the tops with egg wash. Bake for 12-15 minutes until golden brown. Transfer to a wire rack to cool completely.
5. Finish and serve
   Once cooled, the cream pans can be dusted with powdered sugar if desired. Best enjoyed fresh on the day of baking, but can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor.