Prepare the ※ ingredients. Beat the egg and set aside 30 g of it until needed. Mix the rest of the egg and milk to make 125 g. Mix and microwave for 50 seconds.
Put ● into a bowl. Put the yeast and sugar next to each other and salt away from them. Pour Step 1 onto the yeast and mix with chopsticks gradually.
Gently work together with chopsticks from the centre. Change from the chopsticks to your hands and add the butter. Start to knead.
After bringing the mixture to a dough put it in an oiled bowl and cover with cling film. Leave to prove until doubled in size.
[Custard cream] Put the sugar and flour into a dish and mix well with a whisk. Add the milk gradually and microwave the mixture for 1 minute.
Remove the dish from the microwave and stir. Microwave it for a further 1 minute until creamy and thick. Add the reserved egg to it and mix well.
Microwave the mixture for 30 seconds. Add rum, vanilla oil and stir. Add the butter and mix well.
Cover the dish with cling film tightly to prevent from drying.
After the first rising, punch out the air and divide the dough into 8 portions. Shape into small balls. Cover with cling film and leave to rest for 15 minutes.
Roll out the dough into a flat round and put the cream in the centre. Place the dough with joint side down and leave to prove.
Microwave the dough (about 40°C) for 25 minutes to prove. Bake in an oven pre-heated to 180°C for 14 minutes.
When you prepare the egg, set aside another 1 teaspoon of beaten egg. Mix it with 1 teaspoon of water and brush the tops for a shiny finish.
Using this bread recipe, I made a 'Hippopotamus Bread Roll' (Recipe ID: 1479873).
Story Behind this Recipe
Because my daughter loves cream buns I wanted to make nice ones at home.
At Step 6 adjust the time according to your microwave at home. At Step 10 make larger rounds than you think and it will be much easier to wrap the cream filling. Pinch the dough end in front and far end and repeat this to seal. The cream is not so sweet so you can add 5 to 10 g of sugar to your taste.