A good cream bun relies on good dough. It can’t be too heavy or too dry – and it doesn’t need to be too sweet. I like mine with squidgy bounce, with a softness that makes it easy to eat once filled to the brim with whipped cream. Take your time over the kneading and proving (and, if kneading by hand, it’ll be pretty messy at first but stick with it!). The fragrant lemongrass syrup transforms these humble buns into something a bit special, and without much extra effort.
