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Custard buns recipe

 we are going to make these sweet buns with vanilla custard in the middle.

to make these custard cream buns you will need

Sweet Bun Dough:

  • 350g bread flour
  • 40g sugar 3 tbsp
  • instant yeast 6g 2 tsp
  • salt ¾ tsp 4g
  • 230g  warm milk
  • soft butter 50g

Custard Filling:

  • custard powder ½ cup 50g
  • caster sugar ½ cup 80g
  • milk 450ml
  1. To make the sweet bun dough, combine 350g of bread flour, 40g of sugar, ¾ a tsp of salt, and 6g of instant yeast. Mix well, add 230g of lukewarm milk and Knead until a dough forms.
  2. then Add the butter and continue to knead until the dough becomes smooth and elastic.  This should take about 15 minutes by hand or 10 minutes with a stand mixer 
  3. the dough should be soft and slightly sticky but manageable.
  4. the best way to tell if your bread dough is properly kneaded is to stretch a piece of between your fingers. If the dough tears, you haven’t developed enough gluten and it needs more kneading. If it stretches without breaking you’re done and you can let the dough rest.
  5. Place the dough in a  bowl, cover it with a damp paper towel and let rise in a warm place for 1 hour or until doubled in size. I put it in the oven at 35°c. I also place a wet towel at the bottom of the oven to create humidity.
  6. in a saucepan, mix together the custard powder, sugar and a small amount of the cold milk to make a smooth paste add more milk then cook over medium heat whisking constantly. 
  7. when the custard thickens, remove it from heat and keep whisking until cools down. the custard should be at a pipeable consistency. if it looks too thick after cooling down, whisk in some more milk to thin it out.
  8. Once the dough has risen, punch it down, divide it into 8-10 equal portions, and shape it into balls. cover in plastic wrap for about 10-15 minutes before proceeding. This will relax the gluten and the dough’s elasticity, making it easier to roll out the dough and shape 
  9. flatten each piece of dough and place it on a baking tray lined with parchment paper. make sure they are round and evenly flat
  10.   dip the back of a glass into flour and make a large indent in the centre of the buns, leaving a 2 cm border. fill the cups with custard making sure not to overfill them.
  11. and let them rise for another 30 minutes.  
  12. Brush the top of the buns with beaten egg very gently, and then bake them for about 25 minutes at 175°c. I didn’t preheat the oven this time.
  13. Remove from the oven and rub butter on top. 


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