There’s something about a tray of warm, golden buns that instantly makes you feel at home. These Chocolate Custard Buns are soft, buttery, and filled with a rich, dark chocolate custard that melts perfectly into every bite. Think of the comforting sweetness of classic bakery treats but with a creamy, indulgent chocolate twist — just the kind of bake that disappears faster than you expect!
If you love pillowy, enriched doughs, you might also enjoy my Pan de Mallorca for its soft, flaky texture or my Custard Buns if you prefer the classic vanilla filling. And for coffee lovers, Coffee Cream Buns are another dreamy option to try next. Each has its own charm, but today’s star is definitely this rich, cocoa-filled delight.
Ingredients required:
For the details, find the recipe card below:-
Brioche Dough
- All-purpose flour: The base for that tender, bakery-style crumb. You can replace a few tablespoons with bread flour for more structure.
- Sugar: Adds sweetness and helps with browning.
- Active dry yeast: Brings the dough to life, make sure it’s fresh and bubbly. Instant yeast can also be used (skip the proofing step).
- Warm water: Activates the yeast; don’t use hot water or it might kill it.
- Butter (unsalted, room temperature): For richness and softness. You can use salted butter but reduce the added salt slightly.
- Salt: Balances the sweetness and enhances flavor.
Chocolate Custard
- Milk: Whole milk gives a smooth, creamy texture.
- Vanilla extract: Adds depth and balance to the chocolate.
- Egg yolks: For a rich, velvety custard.
- Sugar: Sweetens and stabilizes the mixture.
- Cornstarch (cornflour): Helps thicken the custard.
- Dark chocolate: Choose a good-quality bar for a deep, intense chocolate flavor.
- Butter (cold): Gives the custard a glossy, silky finish.
For Topping
- Egg wash or milk: For that golden shine.
- White chocolate chips: Add contrast and sweetness. You can also use chopped nuts, chocolate shavings, or sugar pearls instead.
How to make chocolate custard buns?
1. Activate the Yeast– Mix warm water, sugar, and yeast. Let it turn bubbly and frothy- about 5 minutes.
2. Make the Dough– Combine the yeast mixture with flour, sugar, salt, butter, and more water. Knead into a soft, smooth dough. Let it rise until doubled.
3. Prepare the Chocolate Custard– Heat milk and vanilla. Whisk yolks, sugar, and cornstarch separately. Temper with hot milk, cook until thick, then stir in dark chocolate and butter. Chill till needed.
4. Shape and Fill– Divide the risen dough into 10 pieces, shape into balls, and make small cavities. Fill with chocolate custard.
5. Bake– Brush with egg wash, sprinkle white chocolate chips, and bake till golden brown.
6. Serve– Cool slightly, then enjoy warm or at room temperature.
Tips for Perfect Buns
- Make sure your yeast is active- the frothy test bowl is your best friend here.
- Don’t overfill the buns; the custard expands a bit during baking.
- For an extra sheen, brush again with melted butter right after baking.
- If your kitchen is cool, let the dough rise inside a turned-off oven with the light on.
- The custard should be chilled but spreadable- not firm like pudding.
Make-Ahead & Storage
Make-ahead tips:
- Prepare the custard up to 2 days in advance and refrigerate.
- The dough can be made a day ahead — let it rise once, then refrigerate overnight. Bring to room temperature before shaping and baking.
Storage:
- Room temperature: Store in an airtight container for up to 1 day.
- Fridge: Keep for 3–4 days; warm slightly in the microwave before serving.
- Freezer: Freeze for up to 1 month. Thaw overnight in the fridge, then warm in the oven or microwave.
if you like this recipe, try these!
Chocolate Custard Buns
Ingredients
Method
- In a small bowl, mix 100ml warm water, 20g sugar, and 2 tsp active dry yeast. Stir lightly and set aside for 5 minutes until it turns frothy and bubbly.
- In a large bowl, combine the yeast mixture, 325g all-purpose flour, 30g sugar, 50ml warm water, ¼ tsp salt, and 40g room-temperature butter.
- Knead for a few minutes until the dough turns soft and slightly elastic. Cover the bowl with plastic wrap and set in a warm place for about 1 hour, or until the dough doubles in size.
- While the dough rises, heat 200ml milk and 2 tsp vanilla extract in a pan until just boiling.
- In another saucepan, whisk 2 egg yolks, 30g sugar, and 15g cornstarch. Slowly pour in about one-fourth of the hot milk while whisking continuously to temper the yolks. Add the remaining milk and mix well.
- Cook over low heat, stirring constantly, until the mixture thickens into a smooth custard. Remove from heat and add 50g chopped dark chocolate. Stir until melted, then add 50g cold butter and mix till glossy.
- Transfer to a bowl, press cling film directly on the surface, and refrigerate until further use.
- Once the dough has doubled, gently knead to remove air and divide it into 10 equal pieces. Shape each piece into a ball and place them on a lined tray with some space between.
- Lightly flour the bottom of a glass or spoon and press into each ball to form a cavity. Cover loosely with cling film and rest for 20 minutes.
- Fill each cavity with a spoonful of chilled chocolate custard. Brush the buns with egg wash or milk, sprinkle white chocolate chips, and bake in a preheated oven at 180°C (350°F) for 20–25 minutes, or until golden brown.
- Transfer to a wire rack to cool completely. Serve slightly warm or at room temperature — the chocolate filling stays soft and luscious.