Hazelnut Cream Pan: A Baker’s Dream

The scent of yeast, warm milk, and toasted hazelnuts instantly transports me back to my grandmother’s kitchen. She wasn’t Japanese, and she certainly didn’t make cream pan, but that yeasty, sweet aroma is universal in comfort baking. My version, inspired by global flavors and techniques, merges that comforting memory with a delightful exploration of textures and tastes. This Hazelnut Cream Pan is more than just bread; it’s a little pocket of joy, perfect for a cozy afternoon or a special treat.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 10-15 minutes
• Total Time: 2 hours 45 minutes (including rising time)
• Servings: 12
• Yield: 12 buns
• Dietary Type: Not specified

Ingredients

Custard:

• 1 1/4 cups milk
• 1 vanilla pod (or 1.2 tsp of vanilla extract)
• 3 egg yolks
• 1/2 cup caster sugar
• 1/4 cup flour
• 1 tablespoon cornstarch
• 1/4 cup unsalted butter
• 4 tablespoons hazelnut-flavored liqueur (such as Frangelico)

Bread:

• 2 teaspoons active dry yeast
• 1 cup warm water
• 2 3/4 cups flour (all-purpose or bread flour)
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons milk
• 1 egg (beaten)
• 2 1/2 tablespoons unsalted butter
• Optional: 1 tablespoon egg white and 1 tablespoon water for brushing

Equipment Needed

• Large saucepan
• Whisk
• Large bowl
• Wooden spoon or plastic spoon
• Rolling pin
• Baking sheet
• Wax paper
• Cling wrap

Instructions

1. Before you begin the custard, add the yeast to the warm water in a bowl. Set aside. This initial step allows the yeast to activate and contributes to the bread’s signature yeasty flavor. This step is crucial for the bread’s flavour, so don’t skip it!
2. To prepare the custard, pour the milk into a large saucepan. Scrape the seeds from the vanilla pod into the milk (or add vanilla extract). Stir to disperse the vanilla seeds.
3. Heat the milk and vanilla mixture until just before it reaches a boil, stirring constantly to prevent scalding.
4. In a separate bowl, beat the egg yolks and caster sugar together until well blended and light in color.
5. Gradually add a bit of the flour, then a bit of the cornstarch to the egg yolk mixture, stirring well in between each addition to ensure everything is fully incorporated. Sifting the flour and cornstarch is recommended if you have a sifter.
6. Continue stirring the egg yolk mixture while slowly adding the warm milk mixture in a steady stream.
7. Once the milk mixture is completely integrated into the egg mixture, transfer the entire mixture back into the saucepan.
8. Maintain a medium heat and stir constantly until the custard reaches a boil. It may become lumpy during this process, so don’t worry.
9. Remove the saucepan from the heat and beat the custard vigorously with a whisk to smooth out any lumps.
10. Cut the butter into cubes and stir them into the custard, ensuring each cube is fully melted before adding the next. While perhaps not strictly necessary, this methodical approach helps create a smoother custard.
11. There will likely still be some lumps, so go at it once more with the whisk until the custard is as smooth as possible.
12. Add the Frangelico or other hazelnut-flavored liqueur and blend well to combine.
13. Cover the custard with cling wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Place the bowl in the refrigerator while you prepare the bread dough. This chilling period allows the custard to thicken, making it easier to handle when filling the buns.
14. For the bread dough, combine the flour, milk, and salt in a large bowl. Slowly mix with a whisk until just combined. The mixture will appear flaky at this stage.
15. Add the sugar, fully activated yeast mixture (from Step 1), and beaten egg. Stir with a wooden spoon (or a plastic spoon) until a dough begins to form. Avoid using a whisk at this point.
16. Flour your work surface generously and turn out the dough.
17. Knead the dough until the mixture holds together well. If the dough is too sticky to handle, gradually add more flour, one tablespoon at a time, until it reaches a manageable consistency.
18. Flatten the dough with your hands into a large disc.
19. Place the unsalted butter (NOT margarine) on the flattened dough and massage it into the dough using your hands. This process can take some time, but it’s crucial for achieving the right texture in the final bread.
20. Once the butter is fully worked into the dough, continue to knead the dough until it is smooth and elastic. This may also take a while, but persistence is key.
21. Coat a clean bowl with cooking spray or vegetable oil. Form the dough into a ball, toss it into the bowl, and cover with cling wrap.
22. Let the dough rest in a warm place (not in the refrigerator) for about 45 minutes to allow it to rise.
23. After the first rise, gently push down on the dough ball with both hands until all the gas has been released.
24. Recover the dough with cling wrap and let it sit for another 15 minutes.
25. Divide the dough into 12 equal-sized balls.
26. Press each ball into a disc, cover with cling wrap, and let them rest for another 15 minutes.
27. Flatten the discs again and roll them out with your rolling pin until they form neat little circles, approximately 1/4 inch thick.
28. Hold each disc in a cupped hand and add about 1 tablespoon of the chilled custard to the center of each circle.
29. Close the dough around the custard, bringing the edges together to seal the filling inside. Be sure to seal the seams tightly to prevent the custard from leaking out during baking. Avoid overfilling the pastry, as this can hinder proper sealing.
30. Place the dough balls on a wax paper-lined baking sheet, with the seam side facing down.
31. Cover the baking sheet with cling wrap and let the dough balls sit for another 30-45 minutes to allow them to rise again.
32. While the dough is rising for the second time, preheat the oven to 400ºF (200ºC).
33. Optionally, whisk together 1 tablespoon of egg white (left over from the custard) with 1 tablespoon of water and brush the mixture over the top of the buns before baking. This step isn’t absolutely necessary but will give the buns a glossy, golden finish.
34. Bake the Hazelnut Cream Pans for about 10-15 minutes, keeping a close eye on them. They can go from undercooked to overcooked very quickly.
35. Let the buns cool slightly on the baking sheet before transferring them to a cooling rack to cool completely.
36. Enjoy!

Expert Tips & Tricks

• For a richer flavor, toast the hazelnuts before infusing them in the liqueur.
• If the custard is too thin, whisk in a teaspoon of cornstarch mixed with a tablespoon of cold milk. Reheat gently, stirring constantly, until thickened.
• Don’t overwork the dough, or it will become tough.
• For a more intense hazelnut flavor, add a teaspoon of hazelnut extract to the dough.
• If you find the dough is browning too quickly in the oven, reduce the temperature slightly and cover the buns loosely with foil.

Serving & Storage Suggestions

Serve the Hazelnut Cream Pans warm or at room temperature. They are delicious on their own or paired with a cup of coffee or tea.

Store leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days, or freeze them for up to 1 month.

To reheat, wrap the buns in foil and warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or microwave them for a few seconds until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	273 kcal	N/A
Fat	9g	13%
Saturated Fat	5.1g	25%
Cholesterol	85mg	28%
Sodium	119.7mg	4%
Carbohydrates	42.8g	14%
Fiber	1g	3%
Sugars	16.8g	N/A
Protein	5.5g	11%

Please note that these values are estimates and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use a gluten-free flour blend designed for bread making. You may need to adjust the liquid content slightly.
• Dairy-Free: Substitute the milk with almond milk or oat milk. Use a dairy-free butter substitute.
• Other Liqueur: Substitute the Frangelico with amaretto, coffee liqueur, or even a splash of rum.
• Extract: For a non-alcoholic version, replace the liqueur with 1 teaspoon of hazelnut extract.
• Citrus Zest: Add lemon or orange zest to the custard for a bright, refreshing twist.

FAQs (Frequently Asked Questions)

Q: Why is it important to activate the yeast separately?
A: Activating the yeast beforehand ensures it’s alive and active, which results in a better rise and a more pronounced yeasty flavor in the bread, characteristic of Japanese sweet breads.

Q: Can I use margarine instead of butter in the dough?
A: It’s not recommended. Butter provides a better flavor and texture. Margarine may not incorporate as well, resulting in a different final product.

Q: How can I prevent the custard from being lumpy?
A: Sifting the flour and cornstarch and stirring constantly while cooking the custard can help minimize lumps. If lumps still form, whisk vigorously after removing from heat.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough ahead of time and let it rise in the refrigerator for a longer period (up to 24 hours). Just be sure to bring it back to room temperature before shaping and baking.

Q: What is the best way to tell when the buns are done?
A: The buns should be golden brown on top and sound hollow when tapped. Keep a close eye on them, as they can burn easily.

Final Thoughts

These Hazelnut Cream Pans are a labor of love, but the results are undeniably worth the effort. The combination of the soft, slightly sweet bread and the rich, nutty custard filling is simply divine. I encourage you to try this recipe and experience the joy of baking these delightful treats. Don’t be afraid to experiment with different flavors and variations to make it your own. And please, share your creations and feedback with me – I’d love to see what you come up with! Pair these buns with a strong cup of coffee or a chilled glass of Frangelico for the ultimate indulgence.