There’s something irresistible about warm, freshly baked custard buns. The pillowy soft dough combined with the rich, creamy custard filling creates a delightful contrast that’s hard to resist. Whether you’re looking for a sweet breakfast option, a delicious mid-day treat, or something special to serve with tea, these custard buns fit the bill perfectly.
If you’re a fan of filled pastries, you’ve probably already fallen in love with Classic Eclairor Cream Puffs, where custard or cream takes center stage. These custard buns bring that same indulgent experience but in the form of a fluffy, melt-in-your-mouth bread. On the other hand, if you enjoy the buttery richness of Brioche Bunsor the versatility of Hamburger Buns, you’ll appreciate the soft, tender crumb these buns offer, enhanced by the sweet custard filling.
Why You’ll Love These Custard Buns
- Soft and Fluffy Dough: The yeast dough rises beautifully to give you soft, airy buns.
- Creamy Custard Filling: A rich vanilla custard that perfectly complements the bread.
- Perfect for Sharing: This recipe makes 16 buns, great for serving to friends and family.
Let’s gather the ingredients
Following is an overview of ingredients, for the detailed list with quantities find the recipe card below:
For the dough:
- All-purpose flour
- Active dry yeast: You can use instant yeast, but remember to adjust the rising time.
- Sugar
- Butter: Makes the dough soft and adds richness.
- Lukewarm water: To activate the yeast.
- Salt
For the custard:
- Milk
- Egg yolks
- Sugar
- Cornstarch/Cornflour: Cornstarch is called cornflour in India.
- Vanilla extract
- Salt
How to make custard buns?
Following is an overview of instructions, for the detailed instruction find the recipe card below:
- Prepare the Dough: Mix yeast with water, sugar, and salt. Add flour and butter to form a dough, let it rise.
- Make the Custard: Cook milk, egg yolks, sugar, and cornstarch till thickened, then cool.
- Shape and Fill the Buns: Divide dough, fill with custard, and shape into buns. Let them rise, then bake.
Tips for Success
- Activate the yeast: Even though active dry yeast is used, I like to activate it just to ensure that it is not dead and working.
- Flour the Surface: To prevent sticking while shaping the dough, lightly flour your surface and hands.
- Custard Consistency: If your custard seems too runny, cook it a bit longer until it thickens to a pudding-like texture.
- Avoid Overfilling: Be careful not to overfill the buns with custard or they may burst during baking.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 4 days. Warm in the oven before serving.
- Freezer: Freeze the buns for up to 1 month. Thaw and reheat before eating.
If you liked this recipe, try these!
Custard Buns
Ingredients
For the Dough:
- 300 g all-purpose flour 2 ½ cups
- 48 g Water (lukewarm) 3 ½ tablespoons
- 1¼ teaspoons active dry yeast
- 30 g sugar 2 ½ tablespoons
- ½ teaspoon salt
- 35 g butter (softened, unsalted) softened, unsalted 2 ½ tablespoons
For the Custard:
- 240 ml milk 1 cup
- 2 egg yolks
- 30 g sugar 2 ½ tablespoons
- 15 g cornstarch/cornflour 2 tablespoons
- 1 teaspoon vanilla extract
- A pinch salt
Instructions
For the Dough:
- Activate the Yeast: In a bowl, mix lukewarm water with active dry yeast, sugar, and salt. Let it sit for 10 minutes until frothy.
- Mix the Dough: To the all-purpose flour add softened butter and the yeast mixture. Knead until a soft dough forms. If the dough gets too dry add water as required to create a smooth and soft dough.
- First Rise: Place the dough in a buttered bowl, brush the top with butter, and cover with plastic wrap. Let it rise for 1 hour or until it doubles in size.
For the Custard:
- Prepare the Custard Base: In a saucepan, whisk together milk, egg yolks, sugar, cornstarch/cornflour, vanilla extract, and a pinch of salt.
- Cook the Custard: Heat the mixture over medium heat, stirring constantly, until it thickens.
- Cool the Custard: Remove from heat, let it cool, and then transfer to a piping bag.
Shaping the Buns:
- Release the Gas: After the dough has risen, punch it down to release the air.
- Divide and Shape: Transfer to a floured surface, knead lightly, and divide the dough into 16 equal portions. Shape each into a ball.
- Fill with Custard: Flatten each ball, fill with custard, and seal the edges tightly.
- Create a Cavity: Press the center of each ball with a small flour-dusted cap to create a cavity.
- Second Rise: Cover the buns with a damp towel and let them rise for another 15 minutes.
Baking the Buns:
- Preheat the Oven: Set the oven to 180°C (350°F).
- Egg Wash: Brush the buns with beaten egg and, optionally, sprinkle sesame seeds on top.
- Bake: Fill the cavities with more custard and bake the buns for 12-15 minutes until golden.
- Final Touch: Remove the buns from the oven, brush them with butter, and transfer to a wire rack to cool slightly.
Notes
- Store at room temperature for 2 days, in fridge for 4 days, and in freezer for 1 month. Thaw and reheat before consumption.