-
1
Line a large rimmed baking sheet with parchment paper; set aside.
-
2
On a lightly floured work surface, roll out dough to a 15-by-12-inch rectangle, about 3/8 inch thick.
-
3
Using a ruler and pizza wheel or pastry cutter, cut dough into twenty 3-inch squares.
-
4
Transfer the Pastry Cream to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806).
-
5
Pipe 1 tablespoon into the center of each square.
-
6
Brush the edges of each square with the beaten egg.
-
7
Gather the edges around Pastry Cream, pinching the seams together, making sure the bun is completely sealed.
-
8
On a piece of parchment paper, gently roll each bun with floured hands, keeping it seam side down, to form a compact ball.
-
9
Repeat with remaining dough.
-
10
Place shaped balls, smooth side up, on the prepared sheet, about 3 inches apart.
-
11
Cover with plastic wrap, and let rise in a warm spot until doubled in size, about 45 minutes.
-
12
Meanwhile, preheat the oven to 400F.
-
13
Brush gently with the beaten egg.
-
14
Bake, rotating sheet halfway through, until buns are golden brown, 25 to 30 minutes.
-
15
Transfer to a wire rack to cool completely.
-
16
Brush the butter over the top of the buns.
-
17
Place sugar in a wide bowl; dip buttered side of buns into sugar to coat.
-
18
Serve at room temperature.
-
19
These buns are best eaten the day they are made.
-
20
A dollop of Pastry Cream is piped into the center of each dough square.
-
21
The corners of the dough are pinched together to seal in the cream.
-
22
The filled dough balls are rolled gently back and forth to seal the seam.
