Corner Café

April 9, 2011

Cream Fluff Hot Cross Buns 奶鬆麵包

Filed under: Breads & Quick Breads — SeaDragon @ 6:00 pm
Tags: , ,
Cream Fluff Hot Cross Buns09

Cream Fluff Hot Cross Buns07

I’m not a big fan of hot cross buns, so I usually don’t bother buying them, let alone making them. I may eat one once a year during Easter, but that’s about it. Last weekend, while browsing through a Taiwanese cookbook, I chanced upon these newfangled hot cross buns, em, haha, not really, but they looked like hot cross buns with the cross on top. They were really just a variation of the popular cocktail buns from Hong Kong.
The Cocktail Buns I’d made previously were from a Hong Kong cookbook, both the filling and the topping did not contain any egg. However, this version from the Taiwanese cookbook used egg in both the filling and the topping, so the filling was slightly just that bit moister but the topping was not as distinct after baking. They were as tasty as the cocktail buns though, so I’m having them as my hot cross buns with an Asian twist for this Easter…

Cream Fluff Hot Cross Buns inside
Hot Cross Buns with Cream Fluff Filling.

Here, I’ve made two versions, one without coconut, and the other one with coconut which is what the original recipe from the book has. Both are good, so it is up to your individual taste whether you like coconut or not to choose which one you are going to make…

Makes 8 buns

1/2 portion Sweet Bun Dough, either water-roux version or scalded-flour version
desiccated coconut, for coating (optional)
reaminder of the beaten egg from making filling and paste, for eggwash

Cream Fluff Filling:
60g butter, softened
50g icing sugar
20g egg, beaten
70g milk powder

Mexican Paste Topping:
20g butter, melted
16g (about 5 teaspoons) icing sugar
10g egg, beaten
20g plain or cake flour
1. To prepare the Cream Fluff Filling: Cream softened butter and sugar until fluffy. Mix in the beaten egg, then fold through the milk powder. Cover and set aside until needed. Just before using, divide into 8 equal portions of about 25g each.

Cream Fluff Filling
Cream Fluff Filling.

2. To prepare the Mexican Paste Topping: Mix sugar with melted butter. Mix in egg then flour. Transfer paste into a small freezer/snack bag with a tiny cut, about 2mm, at one corner for piping.

Mexican Paste Topping
Mexican Paste Topping.

3. Prepare the Sweet Bun Dough (either water-roux version or scalded-flour version) as directed up to step 3. Take one of the 8 small divided balls and roll out with a rolling pin into a flat round disc; with edges thinner than the centre. With a small palette (or bread) knife, spread about 25g of the cream fluff filling onto the centre of the dough disc. Try not to get any filling onto the edges of the dough or it will be very difficult to seal.
4. Gather the outer edges of the dough disc and wrap up the filling. Pinch the edges together to seal in the filling. Place sealed edges down on a lined or lightly greased baking tray, or use loaf tins to bake as I’ve done here (pic #1). Repeat with the other 7 dough balls.

Cream Fluff Hot Cross Buns coating&topping

5. If you are making the coconut flavoured buns, place the desiccated coconut on a plate. Spray the surface of each bun with a little water using a spray bottle. Then grab the base of each bun, the sealed end, and dip the top into the desiccated coconut to coat.
6. Let rise, lightly covered, until double in size. When ready, brush with eggwash (no need to eggwash if you are making coconut coated buns). Then pipe a cross on top of each bun with the Mexican paste (pic #2).
7. Bake in preheated 190°C oven for about 12-15 minutes, or until golden brown (pic #3).

 Cream Fluff Hot Cross Buns 08

Taste: Soft, fluffy and light buns with delicious fluffy creamy filling
Consume: Best served warm but also good at room temperature
Storage: May be kept in airtight container for a couple of days at room temperature in cool weather, or up to a week in the refrigerator; re-heat in the oven or microwave before serving
Recipe Reference(s): Filling and topping recipes from ‘奶鬆麵包’ recipe in the Chinese cookbook ‘簡易家庭麵包製作’ by 王志雄 and 游純雄

With the other half of the sweet bun dough, as I always make the full portion, I made these Pork Floss Bun Rolls (recipe in Chinese).



  1. SD,
    These certainly are yummy. Loved the filling.
    Good Asian alternative to the typical hot cross buns. 🙂

    Comment by Florence — April 9, 2011 @ 11:15 pm | Reply

    • Hi Florence,
      How are you? Yes, definitely can eat these one after another, so addictive, LOL…

      Comment by SeaDragon — April 10, 2011 @ 8:03 am | Reply

  2. Happy Easter, SD. The filling sounds so delicious. I ought to try this version. Thanks for sharing.

    Comment by Tuty — April 11, 2011 @ 11:26 am | Reply

  3. The recipe sounds great, but is there any way to substitute milk for the milk powder?

    Comment by C — April 11, 2011 @ 12:31 pm | Reply

    • Hmm, don’t think so. The filling is supposed to be full of milky flavour from the milk powder, you can’t recreate that using a small amount of milk, in which case would also make the filling too liquid to use.

      Comment by SeaDragon — April 11, 2011 @ 5:51 pm | Reply

  4. SD, lovely recipe comes at the right. I am actually looking for a milky filling for bread. Thanks!

    Comment by pReCiouS MoMentS — April 12, 2011 @ 10:13 am | Reply

    • Haha, indeed good timing, I love this filling…

      Comment by SeaDragon — April 15, 2011 @ 8:43 am | Reply

  5. I love it. So nice and beautiful work.

    Comment by bety — April 17, 2011 @ 7:39 pm | Reply

  6. SD, do you have the Pork Floss Bun Rolls in English Version? If so, plz could you share it with us. Thanks so much

    Comment by bety — April 17, 2011 @ 7:41 pm | Reply

    • I would be happy to do a translation, but give me a few days.

      Comment by SeaDragon — April 19, 2011 @ 7:28 am | Reply

  7. Love your website. Very inspirational 🙂

    Comment by Slina — April 20, 2011 @ 8:51 pm | Reply

  8. This seems like a lovely recipe. Can’t wait to try it out. I was wondering, did you end up using all of the Mexican paste?

    Comment by Ami — July 29, 2011 @ 1:40 am | Reply

    • Actually I think I made more than the amount I specified above (following the actual amount from the cookbook) and that was more than double the amount I needed, so I have actually adjusted the amount given here above which should be just enough for this recipe with maybe a little leftover (if you made too little, it will be too difficult to pipe out).

      Comment by SeaDragon — July 30, 2011 @ 11:58 am | Reply

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