Vanilla Pear Cloud Buns with Crunchy Sesame
Soft, fluffy bakery-style buns enriched with vanilla, filled with a quick pear compote, and topped with a crunchy sesame-sugar crust. They are fragrant, delicate, and perfect for breakfast or an afternoon snack.
Ingredients
- 420 g bread flour (for the dough)
- 55 g sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 180 ml warm whole milk (35°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 10 ml vanilla extract (divided entre dough and relleno)
- 260 g ripe pear, peeled and diced small (for the relleno)
- 35 g brown sugar (for the relleno)
- 15 ml lemon juice (for the relleno)
- 8 g cornstarch (for the relleno)
- 15 ml water (for disolver the maicena)
- 24 g sesame seeds (for the cobertura)
- 25 g sugar (for the cobertura)
- 20 g unsalted butter, melted (for the cobertura and acabado)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, mix the bread flour, 55 g sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk, egg, and 1 teaspoon of the vanilla extract. Mix until a rough dough forms.
- 3
3. Add the 60 g softened unsalted butter little by little and knead for 10 to 12 minutes, until the dough is smooth, elastic, and slightly glossy.
- 4
4. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for 45 minutes, or until noticeably puffed.
- 5
5. Meanwhile, make the filling: place the diced pear, brown sugar, lemon juice, and the remaining teaspoon of vanilla extract in a small saucepan. Cook over medium heat for 4 to 5 minutes, stirring.
- 6
6. Dissolve the cornstarch in the water and add it to the saucepan with the pear. Cook 1 to 2 minutes more until the filling thickens. Remove from the heat and let it cool completely.
- 7
7. In a small bowl, mix the sesame seeds, 25 g sugar, and melted unsalted butter until you have a moist, crumbly topping.
- 8
8. Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.
- 9
9. Deflate the dough and divide it into 8 equal pieces. Shape each piece into a ball, flatten into a disk, and place a generous spoonful of pear filling in the center.
- 10
10. Seal each bun well, pinching the base so the filling stays inside. Place the buns on the baking sheet seam-side down, leaving space between them.
- 11
11. Divide the sesame topping over the top of each bun, pressing gently so it sticks.
- 12
12. Bake at 375°F / 190°C for 18 to 22 minutes, until the buns are golden and cooked through.
- 13
13. As soon as they come out of the oven, brush the buns with a little extra melted butter left from the tray or any remaining butter for shine. Let them cool for 10 minutes before serving.
Chef tips
If the pear is very juicy, cook the filling for an extra minute to reduce moisture. Cool the filling completely before shaping the buns so the dough does not become soggy.
Substitutions
You can replace the pear with firm apple in the same amount. White sesame can be swapped for mixed sesame seeds. Vanilla extract can be replaced with vanilla paste in the same amount.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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