• Melt the butter in a pot.
• Once the butter is melted add in the milk. This mixture should be around 37 degrees celcius (neutral). You can pour a few drops on the inside of your writst to check for the perfect temperature. Set to the side.
• Add the fresh yeast to a large mixing bowl. Then add the warm milk and melted vegan butter mixture and mix untill the yeast has dissolved.
• Add the sugar to the large bowl with the yeast mixture and mix.
• Add the flour and salt to the baking bowl and mix.

  Pink buns? If you want to make all of your cream buns pink then you can add in 4-5 tbsp beet root powder at this point. If you want none to be pink then ignore the beet root powder in the recipe. If you want half of your buns to be pink then add it in in step 8.
• Once mixed it is time to let your dough rise for the first time. Place the bowl with the dough in a warm place, covered with a kitchen towel, for 30 minutes (I place it in the sink with lukewarm water). The dough should double in size.
• Spread some flour on a baking surface and pour the fluffy dough onto the flour. Knead the dough for about 10 minutes, adding additional flour generously while kneading. For the final 1-2 minutes of kneading you should not need to add any more flour to the dough. The dough is now firm, and not sticky, but moist.
• (Ignore this step if you decided to make all your buns pink in step 5).

  If you want half of your buns to be pink:

  Divide the dough into two. Set one piece to the side. Take the other half of your dough, drizzle 2-2½ tbsp of beet root powder onto one of the halves and knead this for another 2-5 minutes until the color is evenly distributed in your dough.
• Roll the dough out and divide into 16 pieces.

  If you have two halves, one pink and one uncolored, simply divide each half into 8 pieces.

  Make sure each piece of dough is about the same size.
• Roll each of the dough pieces into a dough ball using your hands, and place them on a baking trey covered with baking paper (or a greased baking tray). Let the trey sit on your kitchen counter and cover the trey with the buns with a kitchen towel and let the buns rise for 20 minutes.
• While the buns are rising, preheat your oven to 200 degrees celcius (392 fahrenheit).
• Bake the buns in the middle of your preheated oven for 15-17 minutes.
• Take the buns out and place on a wire rack and let them cool down in room temperature.

Adding the cream to the cream buns

• Once the buns have cooled down, add the whippable cream and sugar to the bowl of a stand mixer. Whip the cream and sugar at high speed using the wire whisk. Whip for a couple of minutes until you get the right cream consistency.

  Cut 2/3 through each bun sideways.

  Add the whipped cream to a piping bag and fill your buns.

  Lightly drizzle your cream buns with powdered sugar.

Alternative serving

• If you wish to mix it up you can also cut some cream buns in half, spread a thin layer of butter on them, and then top them with strawberry or raspberry jam, or simply serve it on the side.