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+ servings

White Chocolate Buns with Almonds

White Chocolate Buns with Almonds are soft bread filled with a simple white chocolate cream inside then garnished with crisp almonds. 

Course Dessert, sides
Cuisine Asian, Western
Keyword White chocolate buns
Prep Time 25 minutes
Cook Time 18 minutes
rise times for the dough 2 hours 30 minutes
Total Time 43 minutes
Servings 10 -12
Calories 360 kcal
Author sanna


  • 1/4 cup warm water 105-115 F
  • 2 and 1/4 tsp active dry yeast
  • 3/4 cup warm milk 105-115 F
  • 1 large egg
  • 1/4 cup softened butter unsalted
  • 1/4 cup sugar
  • 1 tsp salt
  • 3 cups plus 3/4 cup all-purpose flour
  • 1 large egg beaten, egg wash

For the White Chocolate Filling

  • 1/2 cup softened cream cheese
  • 1 cup white chocolate
  • 2 tbsp condensed milk
  • 1/2 tbsp canola oil

For Finishing the Buns

  • 2 tbsp water
  • 3 tsp sugar
  • 1/4 cup sliced roasted almonds


  1. In a large mixing bowl sprinkle yeast over the warm water. Let the mixture stand for about 5 minutes, or until foamy. Add the milk, 1 egg, butter, sugar and salt. Stir everything well with a wooden spoon.

  2. Add 3 cups of flour, one cup at a time, stirring well after each addition. Add just enough of the remaining flour as you keep stirring until the dough gathers into a shaggy ball in the center of the bowl. Reserve remaining flour for kneading.

  3. Turn the dough over on a lightly floured board. Knead the dough until it is smooth and elastic and can stretch thinly. Add more flour sparingly as needed to help with the stickiness while you knead. Shape the dough into a ball. Place it in a bowl and cover it with a clean kitchen towel. Let it rise for 1 and 1/2 hours or until the dough has doubled in size. Meanwhile, prepare the white chocolate filling (see instructions below).

  4. Once the dough has risen, gently deflate it in a lightly floured board. Divide it into 10-12 portions. Flatten or roll a portion into a roughly 7x4 inch rectangle or oval. Spread about 1/2 tablespoon of filling near the left edge of the rectangle/oval. Roll the left edge of the dough over just to cover the filling. Using a knife, cut the remaining unrolled portion of the dough into 1/2 inch strips. Roll the dough completely to form a log.

  5. Join the ends of the log together to form a circle. Pinch the edges together to seal. Repeat with the rest of the dough portions. Arrange the formed buns on a large baking tray. (See the photo instruction on the post to help with forming the buns) Let the buns rise once more, covered loosely with a towel, for 1 hour or until puffy and doubled in size.

  6. Once risen, brush the buns with beaten egg. Bake at 350 F for 18-25 minutes, or until the buns are lightly golden. To make the finishing syrup, combine water and sugar and stir until the sugar is dissolved. Brush the surface of the baked buns generously with the simple syrup. Add almond slices over the buns, tucking them in the creases and corners of the bread. Serve warm.

To Make the White Chocolate Filling

  1. Combine softened cream cheese, white chocolate, canola oil and condensed milk in a medium saucepan. Melt the mixture over low-medium heat until it is fluid. Ler the mixture cool completely. This can be made up to two days ahead. The filling should be cold upon using so it is not too runny when you spread it on the dough.

Recipe Notes

Nutrition Facts
White Chocolate Buns with Almonds
Amount Per Serving (1 bun)
Calories 360 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 72mg24%
Sodium 352mg15%
Potassium 156mg4%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 17g19%
Protein 8g16%
Calcium 83mg8%
Vitamin C 0.1mg0%
Vitamin A 395IU8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

  • See the photo instruction within the post as a guide for forming and shaping the buns.
  • The filling should be cold upon using so it is not too runny when you spread it on the dough.
  • The chocolate cream does not necessarily have to be smooth and lump-free. Aim to melt the white chocolate, along with the cream cheese, oil, and condensed milk but lumps of cream cheese are okay and definitely welcome. It is somewhat a runny, fluid mixture that sets a bit upon cooling. So definitely let it sit before using.