Japanese-style rolls: Homemade, soft, with a melt-in-your-mouth filling

Cream bread is a classic Japanese sweet. The bread is fluffy on the outside and filled with delicate cream. The combination of soft dough and creamy, slightly citrus cream creates a light and fragrant sweet, perfect for those who love homemade recipes with an artisanal touch.

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Although it looks elaborate, it is easy to prepare. Easily make cream on the stovetop, the soft dough rises well to form stuffed balls in just a few steps, and cook over low heat in a frying pan without using the oven. The result is a golden, delicate roll with a filling that melts in your mouth.

See step by step.

material

• filling
• 3 egg yolks
• 40g sugar
• milk 300ml
• 30g butter
• lemon and orange peel

mass

• 300g flour
• 150g milk
• 7g organic yeast
• 40g sugar
• pinch of salt
• 1 egg
• 40g butter

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To get started cooking, start with a simple recipe, read the recipe carefully and follow step-by-step instructions.

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Keep your kitchen tidy by using basic cooking utensils and making sure your knives are sharp.

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Also, preheat your pot or oven, keep it on low heat to avoid burning your food, and watch for food signs like smell and color.

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Separate and measure all ingredients before lighting the fire. This way you won’t waste time looking for something in the middle of preparation

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For beginners, low or medium heat is ideal as it gives them more reaction time and prevents the food from burning.

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It’s normal for your first attempt to not be perfect. Cooking is a learning process

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How to prepare

1. Mix the egg yolks and sugar until well blended and set aside.
2. Boil the milk with the butter and add it little by little to the egg yolk mixture.
3. Return to medium-low heat and stir until thickened.
4. Wrap it in plastic wrap to prevent it from forming a film and let it cool.
5. In a separate bowl, mix together the flour, yeast, and sugar.
6. Add milk, eggs, butter and salt and mix until a homogeneous dough forms.
7. Knead for 5 minutes and let rest for 1 hour.
8. Once the cream has cooled, add the lemon and orange zest.
9. Once the dough has fermented, cut it into 60g pieces (about 9 pieces), roll them out with a rolling pin, fill them, and roll them into balls.
10. Let rise for another 20 minutes.
11. Cook over low heat for 5 minutes on each side until golden brown.

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