Airy Mochi Sweet Buns with Vanilla Cream

These buns pair a tender, enriched dough with a burnished golden crust, hiding a stretchy mochi filling and a cloudlike vanilla cream inside. The contrast of textures makes the dessert feel truly special: a soft crumb, elastic rice chew, and a light cream that keeps everything beautifully balanced.

Ingredients

For the buns (8 pcs.)

• 300g (10.6 oz) bread flour
• 35g (1.2 oz) sugar
• 4g (0.14 oz) instant dry yeast
• 4g (0.14 oz) salt
• 1 large egg
• 150ml (2/3 cup) warm whole milk
• 30g (1.1 oz) unsalted butter, softened
• 1 egg, for brushing

For the mochi filling

• 100g (3.5 oz) glutinous rice flour
• 30g (1.1 oz) sugar
• 160ml (2/3 cup) whole milk
• 10g (0.35 oz) unsalted butter
• Cornstarch, for dusting

For the vanilla cream

• 200ml (3/4 cup + 1 tbsp) cold heavy cream, 33-35%
• 25g (3 tbsp) powdered sugar
• 1 tsp vanilla extract

To finish

• Powdered sugar, for dusting

Step-by-step recipe

1. Mix the dough. In a bowl, combine the flour, sugar, yeast, and salt. Add the egg and warm milk, then mix until the dough comes together.
2. Add the butter. Work in the softened butter and knead for 8-10 minutes, until the dough is smooth and elastic.
3. First rise. Transfer the dough to a lightly oiled bowl, cover, and let rise for 60-90 minutes, until doubled in volume.
4. Shape. Punch down the dough, divide into 8 equal pieces, shape into smooth balls, and arrange on a parchment-lined baking sheet.
5. Second proof. Cover and let rise for 35-45 minutes, until the buns look noticeably puffed.
6. Bake. Lightly brush the buns with beaten egg and bake at 175°C (347°F) for 15-18 minutes, until golden. Cool completely.
7. Mochi. Whisk together the glutinous rice flour, sugar, and milk. Cook over low to medium-low heat, stirring constantly, until the mixture becomes very thick, sticky, stretchy, and slightly translucent. Stir in the butter.
8. Portion the mochi. Turn the mixture out onto a cornstarch-dusted surface. Once it is cool enough to handle, divide into 8 portions.
9. Cream. Whip the cold cream with the powdered sugar and vanilla to medium-stiff peaks. Transfer to a piping bag.
10. Assemble. Make a small opening in each cooled bun. Fill with a portion of mochi, then pipe in a generous amount of vanilla cream. Dust lightly with powdered sugar and serve.

Nutrition

Value	Per 1 bun
Calories	≈ 390 kcal
Fat	≈ 16 g
Carbohydrates	≈ 54 g
Protein	≈ 8 g
Fiber	≈ 1 g
Sugar	≈ 24 g
Sodium	≈ 230 mg

Tips and variations

• Knead until the dough passes the ‘windowpane test’: pinch off a small piece and stretch it thin — a translucent sheet without tearing means the gluten is well developed.
• The milk should be just warm, not hot: 30-35°C (86-95°F), so it does not harm the yeast.
• Cook the mochi over low to medium-low heat and stir continuously with a spatula to prevent lumps and scorching.
• For filling, a small round piping tip, 8-10 mm, and a sturdy piping bag help the cream sit neatly and evenly.
• The buns are best eaten the day they are assembled: the mochi stays stretchy and the cream remains airy.

Frequently asked questions

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour will work. The buns will be a little less chewy. For a better structure, you can add 1 tsp of vital wheat gluten.

How should I store them, and can I freeze them?

Unfilled buns can be frozen for up to 1 month and reheated later. Make the mochi and cream fresh. Filled buns can be stored in the refrigerator for up to 24 hours in an airtight container, though the cream will gradually lose some of its volume.

What can I use instead of vanilla extract?

Use vanilla bean paste, vanilla sugar, or the seeds from half a vanilla bean. The aroma will still be rich and full.