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Sweet Bread Buns


 to make these custard cream buns you will need:

Sweet Bun Dough: * 300g bread flour * 40g sugar 3 tbsp * instant yeast 6g 2 tsp * salt ½ tsp * 1egg * butter 50g * 130g warm milk Custard Filling: * custard powder ½ cup 60g * caster sugar 6 tbsp cup 70g * 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. if it looks too thick after cooling down, whisk in some more milk to thin it out.
  8. cover the custard with plastic wrap.
  9. 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 
  10. flatten each piece of dough 
  11. Spoon about 1 tablespoon of the custard filling onto each round of dough. Fold the sides of the dough up and pinch to seal, making sure the filling is covered.
  12. Place the buns into the prepared baking dish and let them rise for an additional 30 minutes.
  13. Brush the top of the buns with beaten egg very gently, sprinkle some sesame seeds and then bake them for about 25-30 minutes at 175°c. I didn’t preheat the oven this time.
  14. Remove from the oven and rub butter on top. 
  15. enjoy your homemade sweet custard buns when cools down

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