Custard-filled sweet buns are a delightful treat that combines soft, fluffy bread with a creamy, smooth custard filling. This recipe is perfect for those who enjoy indulging in light pastries with a rich and velvety filling. The contrast between the tender dough and the luscious custard makes these buns a favorite for breakfast, tea time, or dessert. Follow this easy step-by-step guide to create delicious, homemade custard-filled buns that will surely impress!

Full Recipe:

Ingredients

For the Custard Cream:

• 200 ml milk
• 15 grams butter
• 2 egg yolks
• 35 grams sugar
• 15 grams cornstarch
• 1 teaspoon vanilla extract

For the Dough:

• 125 ml warm milk
• 25 grams sugar
• 3 grams instant yeast
• 220 grams low-protein flour (or all-purpose flour)
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 20 ml cooking oil

Step-by-Step Instructions

Step 1: Prepare the Custard Cream

1. Warm the Milk: In a small saucepan, heat 200 ml milk over medium heat. Be careful not to let it boil; you just want it to be warm.
2. Mix Egg Yolks and Sugar: In a separate bowl, whisk together 2 egg yolks, 35 grams of sugar, and 15 grams of cornstarch until smooth and pale. This will give the custard its thick, creamy texture.
3. Temper the Egg Mixture: Slowly pour the warm milk into the egg mixture while whisking continuously. This process will temper the eggs and prevent them from curdling.
4. Cook the Custard: Pour the entire mixture back into the saucepan and cook over low to medium heat, stirring constantly. Continue stirring until the mixture thickens to a custard-like consistency, which should take about 3-5 minutes.
5. Add Butter and Vanilla: Once thickened, remove the custard from the heat and stir in 15 grams of butter and 1 teaspoon of vanilla extract. Mix well until the butter melts and is fully incorporated.
6. Cool the Custard: Transfer the custard to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool completely before using it as a filling for the buns.

Step 2: Prepare the Dough

1. Activate the Yeast: In a small bowl, combine 125 ml of warm milk (make sure it’s not too hot), 25 grams of sugar, and 3 grams of instant yeast. Stir well and let the mixture sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
2. Combine Dry Ingredients: In a large mixing bowl, sift together 220 grams of low-protein flour (or all-purpose flour), 1/4 teaspoon of salt, and 1/2 teaspoon of baking powder.
3. Add Wet Ingredients: Pour the yeast mixture into the bowl with the dry ingredients, followed by 20 ml of cooking oil. Mix until a rough dough forms.
4. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky.
5. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Step 3: Assemble the Buns

1. Divide the Dough: After the dough has risen, punch it down to release the air. Divide the dough into equal portions (about 8-10 pieces depending on your desired size).
2. Fill with Custard: Flatten each portion of dough and place a spoonful of the cooled custard in the center. Gently fold the edges of the dough over the custard and pinch to seal, ensuring that the filling is fully enclosed.
3. Shape the Buns: Roll the filled dough into smooth, round buns and place them on a baking sheet lined with parchment paper, leaving some space between each bun.
4. Second Rise: Cover the buns with a cloth and let them rise for another 30 minutes.

Step 4: Bake the Buns

1. Preheat the Oven: While the buns are rising, preheat your oven to 180°C (350°F).
2. Bake: Once the buns have risen, bake them for 12-15 minutes, or until they are golden brown on top.
3. Cool: Remove the buns from the oven and let them cool slightly before serving.

Step 5: Enjoy!

Serve your custard-filled buns warm or at room temperature. The creamy custard filling will be soft and delicious, complementing the tender dough perfectly.

Cooking Tips

1. Don’t Overfill the Buns: Be careful not to overfill the buns with custard, as they may burst open during baking. A tablespoon of custard per bun is usually the right amount.
2. Ensure Proper Sealing: Make sure to seal the dough well around the custard to prevent it from leaking out while baking.
3. Custard Alternatives: If you want to switch things up, you can use other fillings such as chocolate, jam, or Nutella in place of custard.
4. Dough Consistency: The dough should be soft but manageable. If it’s too sticky, add a little more flour, and if it’s too dry, add a small amount of milk.

Storage

1. At Room Temperature: These buns can be stored at room temperature for up to 2 days. Place them in an airtight container or wrap them in plastic wrap to keep them fresh.
2. Refrigeration: If you plan to store them longer, you can refrigerate the buns for up to 5 days. Just reheat them in the microwave for about 10-15 seconds before serving.
3. Freezing: You can also freeze the baked buns for up to 1 month. To thaw, leave them at room temperature for a few hours, then reheat in the oven at 160°C (320°F) for about 5 minutes.

Nutritional Facts (Per Serving)

• Calories: 210 kcal
• Protein: 5g
• Carbohydrates: 34g
• Fat: 7g
• Fiber: 1g
• Sugar: 9g
• Sodium: 120mg

FAQs

1. Can I make the dough without yeast?

No, yeast is essential in this recipe to help the dough rise and become soft and fluffy. Without yeast, the buns would be dense.

2. Can I prepare the custard in advance?

Yes, the custard can be prepared a day in advance. Store it in the fridge with plastic wrap pressed directly on the surface to prevent a skin from forming.

3. Can I use whole wheat flour instead of all-purpose flour?

You can use whole wheat flour, but the texture of the buns may be denser. If using whole wheat flour, consider mixing it with some all-purpose flour for a softer result.

4. How can I make these buns dairy-free?

To make the recipe dairy-free, use almond milk or any plant-based milk for the dough and custard. Replace the butter in the custard with a dairy-free margarine or oil.

Conclusion

These custard-filled sweet buns are a perfect balance of soft, tender dough and rich, creamy filling. Whether you enjoy them for breakfast, as a snack, or dessert, they’re sure to please anyone who tries them. The recipe is simple enough to make at home and can easily be adapted with different flavors and fillings. Once you try these homemade buns, you’ll keep coming back for more! Enjoy!