These Custard Cream Buns are soft, fluffy, and filled with a rich, smooth custard that oozes out with every bite. With a delicate balance of sweetness and creaminess, these buns are perfect for breakfast, dessert, or as an afternoon treat with a cup of tea. The combination of freshly made custard sauce and the pillowy dough makes this a true indulgence.
Why You’ll Love This Recipe
- Soft and Fluffy: The dough is tender and soft, making the buns melt in your mouth with every bite.
- Rich and Creamy Filling: The homemade custard filling is velvety and sweet, adding the perfect balance to the soft dough.
- Made from Scratch: With simple ingredients, you can create these buns from scratch for an authentic homemade taste.
- Customizable: Feel free to adjust the sweetness of the custard or add other flavors like vanilla or almond to suit your taste.
Ingredients
For the Custard Sauce:
- 3 egg yolks
- 30 g caster sugar
- 20 g cornstarch
- 250 g milk
- 20 g unsalted butter
For the Dough:
- 200 g bread flour
- 20 g caster sugar
- 2 g salt
- 3 g instant yeast
- 105 g milk
- 1 egg
- 20 g unsalted butter
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Making the Custard Sauce:
- Prepare the Egg Mixture: In a clean bowl, whisk together the egg yolks, caster sugar, and cornstarch until smooth.
- Heat the Milk: In a saucepan, heat the 250 g of milk until it begins to boil.
- Combine: Gradually pour the hot milk into the egg mixture while whisking quickly to prevent curdling. Once combined, pour the mixture back into the pot.
- Thicken the Custard: Heat the mixture over medium heat, whisking constantly until it thickens. Once thickened, remove from heat and add 20 g of unsalted butter. Stir until the butter is fully incorporated.
- Cool the Custard: Transfer the custard into a clean bowl, cover it with plastic wrap, and let it set in the fridge to cool.
Making the Dough:
- Mix the Dry Ingredients: In the bowl of a stand mixer, combine the bread flour, 20 g caster sugar, salt, and instant yeast.
- Add Wet Ingredients: Add the 105 g of milk, 1 egg, and beat on medium-high speed until the dough comes together.
- Incorporate Butter: Add the 20 g of unsalted butter and continue to beat until well combined and the dough is smooth and elastic.
- Rest the Dough: Divide the dough into 6 equal pieces. Roll each piece into a dough ball, cover with plastic wrap, and let them rest for 20 minutes.
Shaping the Buns:
- Flatten the Dough: After the dough has rested, roll each dough ball into a flat, round disc.
- Add Custard Filling: Spoon an appropriate amount of the cooled custard sauce into the center of each dough disc. Carefully pinch the seams together to seal the bun.
- Second Proofing: Let the buns rise for 35 minutes until they become puffed and slightly larger.
Cooking the Buns:
- Cook the Buns: In a large pan, place two or more buns at a time. Cover with a lid and cook over low heat for about 5 minutes on each side, or until golden brown.
- Serve: Transfer the cooked buns to a clean plate and serve warm.
Servings and Timing
- Servings: Makes 6 buns
- Prep Time: 30 minutes
- Rest Time: 55 minutes (20 minutes for the dough, 35 minutes for proofing)
- Cook Time: 10 minutes
- Total Time: 1 hour 35 minutes
Variations
- Flavored Custard: Add a splash of vanilla extract or a pinch of cinnamon to the custard sauce for an extra layer of flavor.
- Vegan Version: Replace the egg yolks and milk with a plant-based alternative like almond milk and a vegan egg substitute, and use dairy-free butter to make these buns fully vegan.
- Chocolate Filling: Swap out the custard for chocolate ganache or Nutella for a different twist on these buns.
Storage/Reheating
- Storage: Store any leftover buns in an airtight container at room temperature for up to 2 days.
- Reheating: These buns are best enjoyed fresh, but you can reheat them in the microwave for 10-15 seconds or warm them in a pan for a couple of minutes.
FAQs
Can I make the custard ahead of time?
Yes, you can make the custard in advance and store it in the fridge for up to 2 days. Just be sure to cover it with plastic wrap to prevent a skin from forming.
Can I bake these buns instead of pan-frying them?
Yes, you can bake these buns in a preheated oven at 180°C (350°F) for 20-25 minutes until golden brown, instead of cooking them in a pan.
How do I keep the custard from oozing out of the buns?
Be sure to pinch the dough seams tightly when sealing the buns to prevent the custard from leaking out during cooking.
Can I freeze these buns?
Yes, you can freeze the unfilled buns after the first proofing. Simply shape the buns and freeze them before cooking. When ready to use, let them thaw and rise, then fill with custard and cook as usual.
Can I add fruits to the custard filling?
Yes, you can add fresh berries or a small amount of fruit puree to the custard filling before adding it to the dough for a fruity variation.
Conclusion
These Custard Cream Buns are an irresistible treat that combines soft, fluffy dough with rich, creamy custard. They’re the perfect balance of texture and flavor, making them a fantastic choice for breakfast, dessert, or a special occasion. With a little time and care, you’ll create a batch of these delightful buns that everyone will enjoy!
Print
Custard Cream Buns
- Total Time: 1 hour 35 minutes
- Yield: 6 buns
- Diet: Vegetarian
Description
These Custard Cream Buns are soft, fluffy, and filled with a rich, smooth custard that oozes out with every bite. With a delicate balance of sweetness and creaminess, these buns are perfect for breakfast, dessert, or as an afternoon treat with a cup of tea. The combination of freshly made custard sauce and the pillowy dough makes this a true indulgence.
Ingredients
For the Custard Sauce:
3 egg yolks
30 g caster sugar
20 g cornstarch
250 g milk
20 g unsalted butter
For the Dough:
200 g bread flour
20 g caster sugar
2 g salt
3 g instant yeast
105 g milk
1 egg
20 g unsalted butter
Instructions
- Making the Custard Sauce:
- In a clean bowl, whisk together the egg yolks, caster sugar, and cornstarch until smooth.
- In a saucepan, heat the 250 g of milk until it begins to boil.
- Gradually pour the hot milk into the egg mixture while whisking quickly to prevent curdling. Once combined, pour the mixture back into the pot.
- Heat the mixture over medium heat, whisking constantly until it thickens. Once thickened, remove from heat and add 20 g of unsalted butter. Stir until the butter is fully incorporated.
- Transfer the custard into a clean bowl, cover it with plastic wrap, and let it set in the fridge to cool.
- Making the Dough:
- In the bowl of a stand mixer, combine the bread flour, 20 g caster sugar, salt, and instant yeast.
- Add the 105 g of milk, 1 egg, and beat on medium-high speed until the dough comes together.
- Add the 20 g of unsalted butter and continue to beat until well combined and the dough is smooth and elastic.
- Divide the dough into 6 equal pieces. Roll each piece into a dough ball, cover with plastic wrap, and let them rest for 20 minutes.
- Shaping the Buns:
- After the dough has rested, roll each dough ball into a flat, round disc.
- Spoon an appropriate amount of the cooled custard sauce into the center of each dough disc. Carefully pinch the seams together to seal the bun.
- Let the buns rise for 35 minutes until they become puffed and slightly larger.
- Cooking the Buns:
- In a large pan, place two or more buns at a time. Cover with a lid and cook over low heat for about 5 minutes on each side, or until golden brown.
- Transfer the cooked buns to a clean plate and serve warm.
Notes
- Add a splash of vanilla extract or a pinch of cinnamon to the custard sauce for extra flavor.
- For a vegan version, replace the egg yolks and milk with almond milk and a vegan egg substitute, and use dairy-free butter.
- Swap out the custard for chocolate ganache or Nutella for a different twist.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
